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Mango Fiesta special at The Deltin, Daman

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Mango Fiesta special at The Deltin, Daman

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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passion sugar baking place serve heat passion fruit stir yoghurt almonds praline mango almond fruit gram tray