That day I got quite lucky. I was offered a Fresh Mango Frappé from Le Méridien. It’s pretty nice, just a wee bit too sweet for me. Easily made with mago purée, mango juice, mago syrup, ice, fresh mango and a hint of mint for the freshness. Actually i think the mint makes it good and increase the flavors.
The biscuit at the back was too strong in terms of coconut flavor. It overcomes the mango mousse, so in the end it’ more a coconut charlotte than a mango charlotte. What’s more, i think that the layer of mousse was too thick and bland, which made the cake quite boring to eat. The thing is also that mangos i eat here are juicy and sweet, while this pastry didn’t reflect this nice aspect of the fruit, which is also why i didn’t really like it, even though it was with mangos.
The second tart
I had asked for a white chocolate raspberry tart, but ended up with blueberries and dark chocolate tart (and as i’m not fond of black chocolate AND it’s really not what i wanted, i hated it even more). Too much chocolate.
Finally, after a loooong wait, i can see the “food event” i was waiting for coming. Mangos are back in the fruit shops. One thing that really differs here from home is that i only buy fruits from fruit shops and thus i follow the fruit seasons (of Taiwan, because at home i never find strawberries in winter, even if it’s imported). So mangos, dragon fruits, persimmons disapeared last year without a word, and i was pretty excited to see the mangos back. Dragon fruits are usually in mid-june, as for presimmons, i’m not sure yet.
So, i was so happy that i bought 3 types of mangos: the green and small one (size of an apple), the red one from Taiwan (twice bigger than the green one), and my fav that you can find in Thaïland as well, the yellow one (twice bigger than the red one).
The green one has the stronger flavor, it’s also the less sweet one, followed by the red and the yellow, that doesn’t taste like mango as well. I still haven’t found the type of mango that we have at home and that i dislike as it’s even less sweeter than the green one.
Since i came back from Thaïland, i am addicted to mango sticky rice. So i thought: how about making a tart version of it?
I want to try to make this as soon as i have a kitchen (aka in 4 months…). I don’t really know the terms, and if it would be good, but i really want to give it a shot!
It would be a vanilla dough, with roasted mango with vanille, a coconut- lime cream, a rice and condensed milk mousse, a white chocolate cover and a mango vanilla coulis/coconut-lime coulis on the top.
The problem is with the mousse…I’m not really convinced it would be possible to do this. But i should try when i can.
Mango Sticky rice. I think i could die because my stomac would explose after eating too much of it. In the end, i nearly had one everyday, and i had to buy one in the Airport just before leaving Thaïland because i would miss it too much otherwise.
It’s one of the simpliest receipe ever: mango, sticky rice and coconut milk. Sometimes the most basics things are the better.In Thaïland, you find it in plastic bags most of the time, on the markets. In Laos, it was in restaurants. But my favorite were the one from Laos, while it’s supposed to be from Thaïland…
But not all Mango Sticky rice are good. Some don’t have enough coconut milk or aren’t sweet enough, so it ends up being not really not. I think i’ll try it with vanilla sugar back home to give even more flavor.
The receipe? Here it is, but if i were you, i would add more coconut milk. I also add here vanilla sugar but i haven’t tried the receipe so far. I think this one needs some improvements, but i’ll try to modify it when i will have a proper kitchen.
– 1 ripe mango
– 2 cups of sticky rice soaked overnight
– half a cup of coconut milk
– 4 table spoons of sugar
(- 1 table spoon of vanilla sugar)
– half a tea spoon of salt
– 1 tea spoon of rice flour
– 1 table spoon of fried mung bean
Steam the sticky rice around 10mn and remove it to the mixing bowl. Heat up the coconut milk and then add sugar and salt. Still until it dissolves.
Add 3/4 of the coconut milk in the mixing bowl with the sticky rice land stir well with a lid, then cover with a lid. Let the rice absorb the coconut milk for 15 mn.
Cook the remaining milk with rice flour and stir again until it dissolves.
Tranfer your rice in the plates, cut your peeled mango and top the whole with the coconut milk that you previously cooked. You can use the fried mung beans to give a little crispy.
I prefer to eat it when it’s still warm, but you can also wait if you prefer.