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Mango with yoghurt and almond praline
Recipe By Mr. Vijesh Modi, Sr. Sous Chef at The Deltin, Daman
- 4 ripe Mangoes, peeled, cut into 3cm-thick slices
- 205 Gram passion fruit pulp
- 250 Gram Greek Style Yoghurt
Almond praline
- 170 Gram caster sugar
- 48 Gram flaked almonds, toasted
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Directions
- Combine mango and passion fruit in a bowl. Spoon into eight 1-cup capacity cocktail or serving glasses. Top with yoghurt. Cover and refrigerate for 1 hour or until ready to serve.
- Make almond praline: Line a baking tray with baking paper. Place sugar and 2 1/2 tablespoons cold water in a saucepan. Stir over low heat until sugar is dissolved. Increase heat to medium. Cook, without stirring, brushing down sides of pan occasionally with a wet pastry brush, for 8 to 10 minutes or until deep golden. Remove from heat. Stir in almonds.
- Pour toffee mixture in a thin stream onto prepared tray. Stand at room temperature until set.
- Break praline into small pieces. Place on top of yoghurt. Serve.
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