Mango Soup
This is one of the first desserts I learned from François Payard. It’s complex in flavor yet simple in ingredients and technique. Put it in the freezer for a while until it’s so cold that it’s slushy, and serve it with assorted tropical fruits.
Recipe information
Yield
makes about 4 cups; serves 6
Ingredients
4 ripe mangoes
1 1/4 cups (225g) unsweetened canned coconut milk
3/4 cup (225g) Simple Syrup (page 184)
6 tablespoons (75g) fresh lime juice
1/4 cup (50g) Malibu coconut rum
Preparation
Step 1
Peel, seed, and chop the mangoes. Put in a food processor and process to a fine puree. Strain and measure out 2 cups.
Step 2
Return the 2 cups puree to the food processor with the coconut milk, simple syrup, lime juice, and rum. Pulse until well combined. Chill in a covered container for at least 2 hours and up to 6 hours before serving.
Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.
Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.
Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
