Brulee Calypso Mango with Passionfruit Cream

Brûlee Calypso® Mango with Passionfruit Cream – I came across this recipe in one of the supermarket magazines, you know the free ones that are actually put out by the supermarkets themselves. I usually pick them up whilst standing at the checkout waiting patiently for the other customers ahead of me to be served, but as I did the self-serve thing, I must have picked it up and thrown it into one my grocery bags, clearly whilst I was operating on auto pilot.

When I got home that evening, I realised what I had done and decided, that after dinner, I was going to sit and have a read through.  Instead of the usual; throw it on the coffee table, forget about it and then when I have no spare space on my coffee table to put anything, throw everything out in one foul sweep.  So much inspiration, gone!

Anyhow, as I was thumbing my way through the magazine I came across this recipe. Now, normally I’m not a fan of warm/hot fruit, I don’t know why, just something about it doesn’t float my boat.  I think it has a lot to do with the fact that it goes soft and gooey, that really doesn’t appeal to me, but considering that it is mango season and I enjoy eating them for breakfast on a semi regular basis and had a couple in stock, I figured, what did I have to loose?  A couple of really good mangoes?  Perhaps, but nothing ventured, nothing gained and perhaps the voluptuous mango with it’s already intoxicating fragrance and naturally sweet taste was just the fruit to change me into a warm fruit eater or at least give me the confidence to be a little more adventurous. Although, it’s a big call.

My initial thoughts when reading through the recipe, was sour cream and cream combined…hmmm, not sounding overly appertising to start with, but I stuck with it.  The other thing that I was a little dubious about was whipping thickened cream, not something that I’ve ever had success with in the past.  I wondered why the recipe didn’t call for pouring/whipping cream, but anyhow, I’ll stay true to what’s written.

How did it go?

• after five minutes of beating the thickened cream, it didn’t get thick and I got bored.  I know there is a trick to whipping thickened cream, but it’s all too much effort for me.  Anyhow, so the cream didn’t get thick. Is it a big deal? Nah, not really.  The dish still works with a looser cream anyhow.

• the flavour of the cream/sour cream mixture was actually really nice and the addition of the passionfruit pulp really set it off.  It’s not overly sweet and doesn’t over-power the sweet caramelised flavour of the mangoes.  I ended not being able to find any passionfruit at the supermarket so, I substituted with the tinned passionfruit pulp in syrup.  I strained the passionfruit pulp and ditched the syrup.  So, you could do this if you can’t find any fresh fruit.

• in that last minute and a half of cooking, keep a really and I mean really close eye on the cooking of the mangoes as that sugar goes from a caramelising sweet smelling dish to, well, a caramelised hot smoking mess really fast, which in turns leaves the flesh of the fruit with a burnt crust on top.  Not overly appetising.

• the baking paper tip is a must.  As the fruit is caramelising, the sugar syrup runs on the baking paper and therefore, doesn’t stick to the pan/plate, which if not used, which would make washing up would be a nightmare.  However, the sugar liquid and caramelizing process, sees the whole thing get really sticky and if you’ve ever cooked anything with sugar, you will know just how hot it is, so fingers, beware!  Use tongs or another utensil where possible.

• for me, I ended up sliding the mangoes attached to the baking paper onto a tray and then removing the baking paper away from the heat.  A little of the caramelisation was removed from one of the cheeks of the mangoes but there was still enough sugar left on it, to get the flavour.

The dish itself is easy and I’ll definitely be making it again, however I’m thinking of purchasing a blowtorch which will probably make the whole thing a bit easier.  That way I can watch what’s happening at the same time.

The mangoes are amazing, I mean, they are amazing raw, but when that sugar caramelizes…wow!

The best way to eat this is with a spoon, kinda just scoop it out like you would an avocado.  One other thing, when you are scoring the mangoes, don’t cut too deep as you don’t want to cut the skin otherwise they just fall apart when cooking.  Also, you can rub the sugar into the flesh and squeeze gently around the edges to get the scored flesh to open up a bit and then you can really get the sugar down into the fruit as well.

So, the verdict….hot fruit, have I turned?  Well, maybe…it’s a work in progress.  Would I cook them again?  You bet, absolutely amazing!

Here is the link to the Calpsyo website:  http://calypsomango.com.au/recipe/brulee-calypso-mango-with-passionfruit-cream/ or scroll below.

Here’s the steps for you to follow:-

— 001 —

In a mixing bowl add the cream, sour cream and vanilla.  Using an electric mixer, whip until thickened.  Fold the passionfruit through the cream and refrigerate until ready to use.

— 002 —

Cut the cheeks off the mangoes.

— 003 —

With a sharp knife, score the flesh of the mangoes, be careful not to cut all the way through.

— 004 —

Sprinkle the white sugar onto a plate and rub the cut side of the mango into the sugar.

— 005 —

Heat a flat pan or fry pan over a high heat, cover with baking paper.

— 006 —

Place the cut mangoes, flesh side down, cook for 3 – 4 minutes.

— 007 —

Remove from heat using tongs, serve warm with the passionfruit cream.

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