Mango maduro ahumado en fr\u00edo con bizcocho de mango, caramelo de ron con mantequilla marr\u00f3n y crema de coco batida<\/h2>\n
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INGREDIENTS<\/h3>\n\nCold Smoked Mango<\/h4>\n
5 ripe mangoes<\/li>\n As needed fruit tree wood (apple, cherry, peach)<\/li>\nMango Pound Cake<\/h4>\n
400 grams coconut oil, room temperature<\/li>\n 320 grams granulated sugar<\/li>\n 2 grams fine grain salt<\/li>\n 10 grams vanilla extract<\/li>\n 200 grams whole egg, room temperature<\/li>\n 375 grams all-purpose flour<\/li>\n 7 grams baking soda<\/li>\n 5 grams baking powder<\/li>\n 200 grams coconut milk<\/li>\n 400 grams pureed ripe mango, room temperature<\/li>\nBrown Butter Rum Caramel<\/h4>\n
510 grams granulated sugar<\/li>\n 114 grams glucose syrup<\/li>\n 170 grams water<\/li>\n 340 grams heavy cream<\/li>\n 170 grams brown butter<\/li>\n 1 gram fine grain salt<\/li>\n 1 vanilla bean, split and scraped<\/li>\nCoconut Whipped Cr\u00e9meux<\/h4>\n
500 grams heavy cream<\/li>\n 112 grams granulated sugar<\/li>\n 112 g shredded desiccated coconut<\/li>\n 2 sheets of silver gelatin sheets, bloomed in ice water<\/li>\n<\/div>\n\n![\"\"](\"http:\/\/www.mango.org\/wp-content\/themes\/balloon\/assets\/images\/down-arrow.png\")
<\/div>\n<\/h3>\n\nCold Smoked Mango<\/h5>\n\n- Peel mangos and cut the cheeks away from the seed. (Cut remaining fruit away from seed and reserve for use in Mango Pound Cake.)<\/li>\n
- Place fruit skin side down on glazing racks.<\/li>\n
- Prepare a fire in smoker, using wood that’s been soaked in water for a minimum of half an hour. Set temperature to 200ºF (100ºC) until wood starts to smoke. Turn temperature dial off and place a deep hotel pan of ice near the bottom rack of the smoker. Then set temperature to 100ºF (40ºC).<\/li>\n
- Place mangoes on rack in the smoker and close the lid or door. For a light smoke flavor, smoke for 30 minutes; medium smoke, 45 minutes; heavy smoke, 60 plus minutes.<\/li>\n<\/ol>\n
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Mango Pound Cake<\/h5>\n\n- In the bowl of a 5 quart stand mixer, paddle coconut oil, granulated sugar, fine grain salt, and vanilla extract on medium speed until smooth and creamy, approximately 5 minutes.<\/li>\n
- Add eggs in four increments, padding for 30 seconds after each addition. After adding the final egg, scrape the bowl and paddle on medium for 2 minutes.<\/li>\n
- Sift together flour, soda, and powder.<\/li>\n
- Blend together coconut milk and mango puree.<\/li>\n
- Fold the dry ingredients into the coconut oil mixture alternately with the mango-coconut milk mixture in three additions, ending with the dry ingredients and scraping well in between.<\/li>\n
- Deposit batter into a spray, lined, and sprayed half sheet pan. Level with an offset spatula as needed.<\/li>\n
- Bake at 350° F (non-convection) for 15 minutes, rotate pans, and continue baking until “comes out clean,” approximately 15 additional minutes.<\/li>\n
- Allow to cool to room temperature. Wrap and chill overnight.<\/li>\n
- Trim as needed and slice cake into 5.5”x1.5” planks.<\/li>\n
- Wrap and hold for service.<\/li>\n<\/ol>\n
<\/p>\n
Brown Butter Rum Caramel<\/h5>\n\n- Combine sugar, glucose syrup, and water in a 3 quart, heavy bottom pot.<\/li>\n
- Cook over high heat to a dark caramel, approximately 350°F.<\/li>\n
- Turn off heat and carefully add cream, brown butter, salt, vanilla bean pods, and seeds.<\/li>\n
- Return to a boil, stirring until smooth.<\/li>\n
- Strain and chill in a stainless container set in an ice bath.<\/li>\n
- Allow to cool to 100°F and stir in rum. Continue to cool on ice bath to 40°F.<\/li>\n
- Refrigerate until needed.<\/li>\n<\/ol>\n
<\/p>\n
Coconut Whipped Cr\u00e9meux<\/h5>\n\n- Heat heavy cream, granulated sugar, and coconut to a simmer in a pot.<\/li>\n
- Stir in bloomed gelatin to dissolve.<\/li>\n
- Set mixture aside to steep for at least 1 hour at room temp.<\/li>\n
- Strain though as fine mesh chinois and refrigerate overnight.<\/li>\n
- In a stand mixture fitted with the whip attachment, whip coconut cream to stiff peaks. Transfer to a pastry bag.<\/li>\n<\/ol>\n
Recipe courtesy of M. Kelly Wilson, CEPC
Culinary Institute of Charleston at Trident Technical College<\/div>\n<\/p>\n<\/div>\n
\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n
Cold Smoked Mango<\/h4>\n
Mango Pound Cake<\/h4>\n
Brown Butter Rum Caramel<\/h4>\n
Coconut Whipped Cr\u00e9meux<\/h4>\n
\n<\/div>\n<\/h3>\n
<\/div>\n<\/h3>\n\nCold Smoked Mango<\/h5>\n\n- Peel mangos and cut the cheeks away from the seed. (Cut remaining fruit away from seed and reserve for use in Mango Pound Cake.)<\/li>\n
- Place fruit skin side down on glazing racks.<\/li>\n
- Prepare a fire in smoker, using wood that’s been soaked in water for a minimum of half an hour. Set temperature to 200ºF (100ºC) until wood starts to smoke. Turn temperature dial off and place a deep hotel pan of ice near the bottom rack of the smoker. Then set temperature to 100ºF (40ºC).<\/li>\n
- Place mangoes on rack in the smoker and close the lid or door. For a light smoke flavor, smoke for 30 minutes; medium smoke, 45 minutes; heavy smoke, 60 plus minutes.<\/li>\n<\/ol>\n
<\/p>\n
Mango Pound Cake<\/h5>\n\n- In the bowl of a 5 quart stand mixer, paddle coconut oil, granulated sugar, fine grain salt, and vanilla extract on medium speed until smooth and creamy, approximately 5 minutes.<\/li>\n
- Add eggs in four increments, padding for 30 seconds after each addition. After adding the final egg, scrape the bowl and paddle on medium for 2 minutes.<\/li>\n
- Sift together flour, soda, and powder.<\/li>\n
- Blend together coconut milk and mango puree.<\/li>\n
- Fold the dry ingredients into the coconut oil mixture alternately with the mango-coconut milk mixture in three additions, ending with the dry ingredients and scraping well in between.<\/li>\n
- Deposit batter into a spray, lined, and sprayed half sheet pan. Level with an offset spatula as needed.<\/li>\n
- Bake at 350° F (non-convection) for 15 minutes, rotate pans, and continue baking until “comes out clean,” approximately 15 additional minutes.<\/li>\n
- Allow to cool to room temperature. Wrap and chill overnight.<\/li>\n
- Trim as needed and slice cake into 5.5”x1.5” planks.<\/li>\n
- Wrap and hold for service.<\/li>\n<\/ol>\n
<\/p>\n
Brown Butter Rum Caramel<\/h5>\n\n- Combine sugar, glucose syrup, and water in a 3 quart, heavy bottom pot.<\/li>\n
- Cook over high heat to a dark caramel, approximately 350°F.<\/li>\n
- Turn off heat and carefully add cream, brown butter, salt, vanilla bean pods, and seeds.<\/li>\n
- Return to a boil, stirring until smooth.<\/li>\n
- Strain and chill in a stainless container set in an ice bath.<\/li>\n
- Allow to cool to 100°F and stir in rum. Continue to cool on ice bath to 40°F.<\/li>\n
- Refrigerate until needed.<\/li>\n<\/ol>\n
<\/p>\n
Coconut Whipped Cr\u00e9meux<\/h5>\n\n- Heat heavy cream, granulated sugar, and coconut to a simmer in a pot.<\/li>\n
- Stir in bloomed gelatin to dissolve.<\/li>\n
- Set mixture aside to steep for at least 1 hour at room temp.<\/li>\n
- Strain though as fine mesh chinois and refrigerate overnight.<\/li>\n
- In a stand mixture fitted with the whip attachment, whip coconut cream to stiff peaks. Transfer to a pastry bag.<\/li>\n<\/ol>\n
Recipe courtesy of M. Kelly Wilson, CEPC
Culinary Institute of Charleston at Trident Technical College<\/div>\n<\/p>\n<\/div>\n
\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n
Cold Smoked Mango<\/h5>\n\n- Peel mangos and cut the cheeks away from the seed. (Cut remaining fruit away from seed and reserve for use in Mango Pound Cake.)<\/li>\n
- Place fruit skin side down on glazing racks.<\/li>\n
- Prepare a fire in smoker, using wood that’s been soaked in water for a minimum of half an hour. Set temperature to 200ºF (100ºC) until wood starts to smoke. Turn temperature dial off and place a deep hotel pan of ice near the bottom rack of the smoker. Then set temperature to 100ºF (40ºC).<\/li>\n
- Place mangoes on rack in the smoker and close the lid or door. For a light smoke flavor, smoke for 30 minutes; medium smoke, 45 minutes; heavy smoke, 60 plus minutes.<\/li>\n<\/ol>\n
<\/p>\n
Mango Pound Cake<\/h5>\n\n- In the bowl of a 5 quart stand mixer, paddle coconut oil, granulated sugar, fine grain salt, and vanilla extract on medium speed until smooth and creamy, approximately 5 minutes.<\/li>\n
- Add eggs in four increments, padding for 30 seconds after each addition. After adding the final egg, scrape the bowl and paddle on medium for 2 minutes.<\/li>\n
- Sift together flour, soda, and powder.<\/li>\n
- Blend together coconut milk and mango puree.<\/li>\n
- Fold the dry ingredients into the coconut oil mixture alternately with the mango-coconut milk mixture in three additions, ending with the dry ingredients and scraping well in between.<\/li>\n
- Deposit batter into a spray, lined, and sprayed half sheet pan. Level with an offset spatula as needed.<\/li>\n
- Bake at 350° F (non-convection) for 15 minutes, rotate pans, and continue baking until “comes out clean,” approximately 15 additional minutes.<\/li>\n
- Allow to cool to room temperature. Wrap and chill overnight.<\/li>\n
- Trim as needed and slice cake into 5.5”x1.5” planks.<\/li>\n
- Wrap and hold for service.<\/li>\n<\/ol>\n
<\/p>\n
Brown Butter Rum Caramel<\/h5>\n\n- Combine sugar, glucose syrup, and water in a 3 quart, heavy bottom pot.<\/li>\n
- Cook over high heat to a dark caramel, approximately 350°F.<\/li>\n
- Turn off heat and carefully add cream, brown butter, salt, vanilla bean pods, and seeds.<\/li>\n
- Return to a boil, stirring until smooth.<\/li>\n
- Strain and chill in a stainless container set in an ice bath.<\/li>\n
- Allow to cool to 100°F and stir in rum. Continue to cool on ice bath to 40°F.<\/li>\n
- Refrigerate until needed.<\/li>\n<\/ol>\n
<\/p>\n
Coconut Whipped Cr\u00e9meux<\/h5>\n\n- Heat heavy cream, granulated sugar, and coconut to a simmer in a pot.<\/li>\n
- Stir in bloomed gelatin to dissolve.<\/li>\n
- Set mixture aside to steep for at least 1 hour at room temp.<\/li>\n
- Strain though as fine mesh chinois and refrigerate overnight.<\/li>\n
- In a stand mixture fitted with the whip attachment, whip coconut cream to stiff peaks. Transfer to a pastry bag.<\/li>\n<\/ol>\n
Recipe courtesy of M. Kelly Wilson, CEPC
Culinary Institute of Charleston at Trident Technical College<\/div>\n<\/p>\n<\/div>\n
\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n
<\/p>\n
Mango Pound Cake<\/h5>\n\n- In the bowl of a 5 quart stand mixer, paddle coconut oil, granulated sugar, fine grain salt, and vanilla extract on medium speed until smooth and creamy, approximately 5 minutes.<\/li>\n
- Add eggs in four increments, padding for 30 seconds after each addition. After adding the final egg, scrape the bowl and paddle on medium for 2 minutes.<\/li>\n
- Sift together flour, soda, and powder.<\/li>\n
- Blend together coconut milk and mango puree.<\/li>\n
- Fold the dry ingredients into the coconut oil mixture alternately with the mango-coconut milk mixture in three additions, ending with the dry ingredients and scraping well in between.<\/li>\n
- Deposit batter into a spray, lined, and sprayed half sheet pan. Level with an offset spatula as needed.<\/li>\n
- Bake at 350° F (non-convection) for 15 minutes, rotate pans, and continue baking until “comes out clean,” approximately 15 additional minutes.<\/li>\n
- Allow to cool to room temperature. Wrap and chill overnight.<\/li>\n
- Trim as needed and slice cake into 5.5”x1.5” planks.<\/li>\n
- Wrap and hold for service.<\/li>\n<\/ol>\n
<\/p>\n
Brown Butter Rum Caramel<\/h5>\n\n- Combine sugar, glucose syrup, and water in a 3 quart, heavy bottom pot.<\/li>\n
- Cook over high heat to a dark caramel, approximately 350°F.<\/li>\n
- Turn off heat and carefully add cream, brown butter, salt, vanilla bean pods, and seeds.<\/li>\n
- Return to a boil, stirring until smooth.<\/li>\n
- Strain and chill in a stainless container set in an ice bath.<\/li>\n
- Allow to cool to 100°F and stir in rum. Continue to cool on ice bath to 40°F.<\/li>\n
- Refrigerate until needed.<\/li>\n<\/ol>\n
<\/p>\n
Coconut Whipped Cr\u00e9meux<\/h5>\n\n- Heat heavy cream, granulated sugar, and coconut to a simmer in a pot.<\/li>\n
- Stir in bloomed gelatin to dissolve.<\/li>\n
- Set mixture aside to steep for at least 1 hour at room temp.<\/li>\n
- Strain though as fine mesh chinois and refrigerate overnight.<\/li>\n
- In a stand mixture fitted with the whip attachment, whip coconut cream to stiff peaks. Transfer to a pastry bag.<\/li>\n<\/ol>\n
Recipe courtesy of M. Kelly Wilson, CEPC
Culinary Institute of Charleston at Trident Technical College<\/div>\n<\/p>\n<\/div>\n
\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n
<\/p>\n
Brown Butter Rum Caramel<\/h5>\n\n- Combine sugar, glucose syrup, and water in a 3 quart, heavy bottom pot.<\/li>\n
- Cook over high heat to a dark caramel, approximately 350°F.<\/li>\n
- Turn off heat and carefully add cream, brown butter, salt, vanilla bean pods, and seeds.<\/li>\n
- Return to a boil, stirring until smooth.<\/li>\n
- Strain and chill in a stainless container set in an ice bath.<\/li>\n
- Allow to cool to 100°F and stir in rum. Continue to cool on ice bath to 40°F.<\/li>\n
- Refrigerate until needed.<\/li>\n<\/ol>\n
<\/p>\n
Coconut Whipped Cr\u00e9meux<\/h5>\n\n- Heat heavy cream, granulated sugar, and coconut to a simmer in a pot.<\/li>\n
- Stir in bloomed gelatin to dissolve.<\/li>\n
- Set mixture aside to steep for at least 1 hour at room temp.<\/li>\n
- Strain though as fine mesh chinois and refrigerate overnight.<\/li>\n
- In a stand mixture fitted with the whip attachment, whip coconut cream to stiff peaks. Transfer to a pastry bag.<\/li>\n<\/ol>\n
Recipe courtesy of M. Kelly Wilson, CEPC
Culinary Institute of Charleston at Trident Technical College<\/div>\n<\/p>\n<\/div>\n
\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n
<\/p>\n
Coconut Whipped Cr\u00e9meux<\/h5>\n\n- Heat heavy cream, granulated sugar, and coconut to a simmer in a pot.<\/li>\n
- Stir in bloomed gelatin to dissolve.<\/li>\n
- Set mixture aside to steep for at least 1 hour at room temp.<\/li>\n
- Strain though as fine mesh chinois and refrigerate overnight.<\/li>\n
- In a stand mixture fitted with the whip attachment, whip coconut cream to stiff peaks. Transfer to a pastry bag.<\/li>\n<\/ol>\n
Recipe courtesy of M. Kelly Wilson, CEPC
Culinary Institute of Charleston at Trident Technical College<\/div>\n<\/p>\n<\/div>\n
\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n
Recipe courtesy of M. Kelly Wilson, CEPC
Culinary Institute of Charleston at Trident Technical College<\/div>\n<\/p>\n<\/div>\n
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