COLOURFUL MANGO
EXOTIC ZUCCOTTO
A dessert with summer colours and flavours made with mango and fruit sorbet with a light taste. A fresh, healthy alternative to a traditional lunch where the protagonist is this fruit, a source of vitamins and minerals that’s great even for
children as they will love the bright colour.
For this type of cut choose a mango at the right point of ripeness so that it has a firm, elastic consistency that makes it suitable to be sliced and then folded without breaking the slice. First wash the fruit very carefully with water, then cut it lengthwise. Remove the pit gently so as not to damage the pulp. Adjust the slicer to a thickness of about 2 mm (depending of course on the fruit’s ripeness). Gently fold the slice in two, then fold it again. Pour the juice of the juiced mango onto the bottom of the plate, add a few balls of fruit gelato and tufts of whipped cream. Arrange the previously prepared slices of fruit in a circular manner. To make the yellow of the flesh stand out, sprinkle with pomegranate.
Tip: This fruit carpaccio can also be used in cups to make captivating compositions.
Alternative: Fruit gelato can be replaced with fiordilatte or cream gelato.
GEOMETRIC PERSPECTIVE
An even more choreographic version of the zuccotto with unusual geometries to be served with some balls of watermelon sorbet with tufts of whipped cream
Choose a mango at the right point of ripeness so that it has a firm, elastic consistency that makes it suitable to be sliced and then folded without breaking the slice.
First wash the fruit very carefully with water, then cut it lengthwise. Remove the pit gently so as not to damage the pulp. Adjust the slicer to a thickness of about 2 mm (depending of course on the fruit’s ripeness). Gently fold the slice in two, then fold it again. To make the core of the piece, take a portion of the mango and place it on the work table, peel side down. Use a knife to make diagonal and parallel cuts without reaching the bottom. Once the cuts have been finished, turn the pieces 45° and repeat to make little diamonds. Pour mango juice onto the bottom of the plate and arrange some balls of watermelon sorbet with tufts of whipped cream. Lay the slices in the whipped cream and then position the central piece. Storage. Mangos are acidic so there’s no need to spray them with lemon juice to preserve their colour. Simply cover the slices with film, thus allowing you to prepare the slices hours in advance.
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