Mangoes with Ginger Flummery

Sugar Syrup

1/2 cup sugar

1/2 cup water

1/4 cup lime juice

3 x 4 cm lengths of lemongrass

2 kaffir lime leaves

2 - 3 thin slices of fresh ginger

2 ripe mangoes, sliced

Ginger Flummery

85 gram packet of mango jelly

1 cup of boiling water

375 gram can chilled evaporated milk

To make the Syrup: Put the sugar, water, juice, lemongrass, lime leaves and ginger into a pan.
Stir over a medium heat until the sugar dissolves, then bring to the boil. Remove from the heat, and add
the mango. Remove the lemongrass and lime leaves. Pour into a bowl, cover with plastic wrap and refrigerate.
Serve cold with the flummery.

To make the Flummery: Place the jelly crystals into a bowl, pour in the boiling water and whisk with a fork until dissolved. Pour into a shallow metal tray and refrigerate until the mixture is the consistency of
unbeaten egg whites. Beat the jelly and evaporated milk in the bowl of an electric mixer on high for
5 - 8 minutes, until the mixture has doubled in volume. Pour into a serving bowl and cover with plastic
wrap. Refrigerate until set.

Spoon flummery onto plates and top with finely chopped glace ginger if desired. Serve with the mango slices and enjoy.

Serves 6

 

 

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