Mango Brûlée with Coconut Air
Mango Brûlée with Coconut Air
Get this quick and easy Asian-inspired recipe by Malcolm Goh from Back to the Streets.
  • Difficulty Level Moderate
  • Technique Boiling
  • Preparation Time 15 minutes
  • Cooking Time 12 hours 45 minutes
  • Yield 4 servings
  • Mango Brûlée
  • 2 ripe Mango
  • Sago
  • 100 grams Sago
  • 1 Screwpine leaf
  • 1 litre Water
  • 110 grams Sugar
  • Coconut Air
  • 200 millilitres Milk
  • 300 millilitres Coconut oil
  • 100 grams Sugar
  • 1 teaspoon Salt
  • 1 tablespoon Soya lecithin
  • Sesame Tuile
  • 250 grams Caster sugar
  • 10 grams Sesame seeds
  1. Mango Brûlée:
  2. Skin the mango and remove the flesh. Fabricate into a fan shape
  3. Sprinkle sugar generously over the mango and caramelise the sugar using a blow torch
  1. Sago:
  2. Combine sugar, water and screwpine leaf into a pot and bring to a boil
  3. Place sago inside and boil until sago turns completely translucent
  4. Strain out sago and place into a bowl with a bit of the sugared water to prevent the sago from sticking
  1. Coconut Air:
  2. Combine all ingredients into a pot and bring to a simmer
  3. Create volume by using a hand blender and blend the liquid until foam is created
  1. Sesame Tuile:
  2. Combine sugar into a pan dissolved with some water and cook until it turns to a light golden hue. Add in the sesame seeds
  3. Pour sesame caramel over parchment paper Cover with another parchment paper and roll out caramel using a rolling pin into a thin sheet

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