Chef Christophe Joignant
Executive Chef
Capital City Club
Atlanta

Poached Mango with Lemongrass Crème Anglaise and Coconut Sorbet

Recipe courtesy of Christophe Joignant
Sponsor: National Mango Board

Servings: 10

Ingredients

Poached Mangos:

• 6 ¾ c water
• 1 ¼ c sugar
• 1 Tbsp lemon juice
• ½ tsp ground coriander
• 2 star anise
• 1 vanilla bean, split
• 4 small fresh mangos, diced

Floating Island:

• 15 egg whites
• ¾ c sugar
• 3 ¾ c milk
• 2 tsp vanilla extract

Pastry Cream:

• 1 ¾ c milk
• 1/3 c sugar
• 3 egg yolks
• 1 egg
• ½ c cornstarch
• Pinch of salt
• 2 tsp vanilla bean paste
• 3 Tbsp unsalted butter, softened

Lemongrass Crème Anglaise:

• 3 ¾ c milk
• 1/3 c coconut milk
• ¾ c powdered sugar
• 4 lemongrass sticks, chopped
• 1 vanilla bean
• 3 Tbsp coconut cream
• 1/3 c pastry cream

Coconut Sorbet:

• 2 c simple syrup
• 1 lime, zested
• 2 c coconut purée

Directions

For the Poached Mangos:

1. In a saucepot, bring the water, sugar, lemon juice, coriander, star anise and vanilla to a boil to make a syrup.
2. Remove from the heat and pour over diced mango in a heatproof container.

For the Floating Island:

1. Beat the egg whites until soft peaks form, then add the sugar and beat again to stiff peaks, a meringue-like consistency.
2. Bring the milk to a boil, add the vanilla extract and add 1 tablespoon of meringue. Poach on both sides for about 2 minutes.
3. Continue to poach the meringues in batches, so the pan is not overcrowded.
4. Remove the meringues from the milk to a lined baking sheet and set aside.

For the Pastry Cream:

1. Heat the milk over medium-high heat and bring it to a simmer, almost to a boil.
2. Meanwhile, place the sugar, egg and yolks, cornstarch and salt in a bowl. Whisk until you have a thick, smooth mix. Place the bowl with the egg mix on a towel or napkin and set aside until the milk comes to a boil.
3. As soon as the milk starts to simmer, remove it from the heat. Slowly pour about half of the hot milk in a thin stream into the egg mix, tempering the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
4. Heat the custard base over medium heat while whisking vigorously, until it starts to thicken.
5. Remove from the heat and add the vanilla paste. Whisk in the butter until it’s completely mixed in.
6. Pour the custard into a bowl and immediately cover the surface with plastic wrap.
7. Let the custard cool down to room temperature and then refrigerate for a few hours, until it’s completely chilled.
8. Use as needed after the pastry cream has been chilled.

For the Lemongrass Crème Anglaise:

1. In a saucepan, bring the milk, coconut milk, sugar, lemongrass and vanilla to a boil.
2. Reduce by one third. Let cool, then whisk in the pastry cream and coconut cream. Cover and refrigerate.

For the Coconut Sorbet:

1. Reduce the simple syrup over medium-low heat so it will read 28 on the Baume scale.
2. Combine the simple syrup, lime zest and coconut purée. Cool over an ice bath.
3. Freeze in an ice cream machine and pack into a container. Keep frozen.

To Plate:

1. Make a ring of poached mango on a dessert plate.
2. Ladle some crème anglaise inside the mango ring.
3. Top with a scoop of sorbet and a poached meringue on the sorbet.
4. Garnish with vanilla beans and star anise.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams