Mango Tempura With Citrus Sabayon


Looking for an easy, but fancy looking, dessert for your next dinner party? Try our recipe for mango tempura with an exquisitecitrus sabayon! Ready in about half an hour.

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Mango tempura with citrus sabayon
Veronique van Ohmydish

Made by Véronique

Published at 2015-04-02, this recipe is for 6 people and takes 35 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 29-11-2023

35 minutes 6 people Desserts
Mango tempura with citrus sabayon


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  • 1 mango
  • 2 grapefruits
  • 2 oranges
  • 1 lime
  • 2 tablespoons honey
  • Tempura flour
  • Sparkling water
  • A few of sprigs of fresh mint
  • 100 ml Licor 43
  • 2 cloves
  • 2 cardamom pods
  • 1 cinnamon stick
  • 4 egg yolks
  • Sunflower oil for frying
Mango tempura with citrus sabayon ingredients
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Kitchen equipment

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  • Small saucepan
  • Sieve
  • Chopping board and chef's knife
  • Small pan + bowl (to make a bain marie)
  • Whisk
  • Wooden skewer
  • Deep fryer or frying pan
  • Citrus juicer
  • Grater

Mango Tempura With Citrus Sabayon

35 minutes 6 people Desserts

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Preparation – 20 minutes

Squeeze the juice from 1 orange. Grate the zest of the lime. Mix the orange juice with the lime zest, honey, Licor 43, fresh mint leaves, cardamom, cloves and cinnamon, in a small saucepan.

Heat the pan over a low heat for 10 to 15 minutes. Then let everything cool slightly and strain the mixture through a sieve. Use a sharp knife to remove the peel of the second orange; first slice off the top and bottom and then, from top to bottom, cut away the rest of the peel and as much white pith as possible. Then cut away the segments between the membranes.

Mix the tempura flour with the carbonated water to make a quick, simple tempura batter

The carbonated water makes small bubbles in the batter, which will expand when it comes into contact with the hot oil. This gives an extra crispy crust. Peel the mango and cut it into bite-sized pieces.  

Mango tempura with citrus sabayon
Mango tempura with citrus sabayon

Finishing the mango tempura with citrus sabayon – 15 minutes

Make a bain marie to create the sauce you can see in the photos. This is a saucepan holding a layer of water with a bowl sitting on top; the steam from the water will gently cook the sauce in the bowl.

This sauce is called sabayon. Add the orange juice mixture, along with the egg yolks, to the bowl on the pan and start stirring. Keep stirring, with a whisk, until an foamy sauce forms.

Take care not to overheat the mixture as this will cause the egg yolks to scramble and form lumps. Heat the oil to a temperature of 180 degrees Celsius.

Use a wooden skewer to dip the mango pieces in the tempura batter; the mango should be completely coated with the batter. Carefully place the mango pieces directly into the hot oil.

Fry the mango pieces for 2 to 3 minutes, until golden brown. Divide the grapefruit and orange segments between your serving plates.

Scatter the fried mango pieces over the plates, pour over the sabayon, and serve immediately. Enjoy!

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