Mango passion fruit choc crunch egg
A recipe created with Golden Yolker eggs to celebrate their rich yolks AND mango season!
Select mangoes that weigh approx 480g each (so you can get decent cheeks out of them). They should be colourful (red/yellow) and ripe, but firm. These should be hand selected at a market/greengrocer unless the supplier can guarantee.
If you don’t have egg moulds don’t worry. Set the biscuity melted chocolate into shards by spreading it out thinly on a flat, parchment-lined tray. Refrigerate until hard then break up into random shards.
Ingredients
Serves 6
3 ripe mangoes (approx 480g each)
3 passion fruits, halved (to serve)
3 limes, cut into cheeks (to serve)
Ice cream
300g double cream
3 Golden yolker egg yolks (use the whites in another recipe)
100g white chocolate, finely chopped
50g passion fruit purée
30g chopped mango
5g vanilla bean paste
⅛ tsp red chilli powder
⅛ tsp ground cinnamon
⅛ tsp fine sea salt
Choc crunch egg
6 x 14cm egg moulds (optional, see intro)
60g ginger nut biscuits
¼ tsp ground cinnamon
⅛ tsp fine salt
200g dark chocolate (70% cocoa solids)
Method
Mango shells. Cut cheeks from the mango, slicing as close to the stone as possible to get generous cheeks.
Scoop out the flesh from each cheek, leaving a ¾ cm rim around the edge.
Layer the base of a small tray with scrunched foil, then arrange the mangoes on top, cut side up. Freeze until solid- 4 hours or overnight.
Chop the scooped mango cheeks into neat 1cm cubes and refrigerate until ready to serve. Remove all the flesh from around the stones and roughly chop - keep this out to use in the ice cream.
Ice cream. Add cream and egg yolks to a saucepan and whisk to combine. Place on a medium heat. Cook, whisking, until gently bubbling and thickened to a pouring custard consistency - about 5 mins.
Remove from the heat, then add the chopped chocolate, passion fruit purée, roughly chopped mango, vanilla, chilli powder and salt. Leave for a few minutes so the chocolate melts, then mix together. Use a stick blender to blitz the mixture until super smooth. Cool for 15 mins.
Remove the frozen mangoes from the freezer. Make sure each mango is level, balanced and supported by the foil.
Carefully pour custard into each mango half. Take care not to overfill - keep the outer rim of the mango exposed. Freeze for 4 hours or overnight.
Choc crunch eggs. Crush the biscuits into crumbs slightly larger than demerara sugar. Don’t crush to a powder - we want texture! Stir in the cinnamon and salt.
Melt the chocolate in a bowl over gently simmering water. Remove from the heat, add the biscuit and mix to coat each crumb.
Cool until the chocolate is warm and pourable but not super hot. Pour into egg moulds and, working quickly, turn the moulds to spread the chocolate evenly around. Keep turning the mould, moving the chocolate around as it cools, to create an even layer. Pour off any excess. Wipe the sides clean of chocolate.
Refrigerate until completely set, then carefully remove from the moulds.
To serve. Thaw the mango ice cream ‘eggs’ at room temp for 15 mins before serving.
Use a hollowed out passion fruit as mould for the ‘yolk’. Fill the hollowed passion fruit with the diced mango, then pop on top of the mango ice cream.
Top the mangoes with the chocolate eggs.
Serve passion fruit halves and lime cheeks alongside - once you smash the chocolate egg, squeeze lime juice and scoop passion fruit over the ice cream to complete it.