Tropical Mango Salad Shooter
Ingredients
- 1-2 cup Caramelized Fresh Mango, minced*
- 1 cup Shaved Unsweetened Coconut, toasted
- 1/2 tsp Salt
- Mango Custard (recipe follows)
- 1 tbsp Extra Virgin Olive Oil
- 1/2 tsp Salt
- 8 ounce Micro Greens
Mango-Corn Custard
- 1/2 tbsp Butter, or as needed
- 4 cup Corn
- 3-4 cup Heavy Cream
- 3 tbsp Turbinado Sugar
- 1 tbsp Salt
- 1/8 tsp Cayenne pepper
- 1-1/4 cups cold milk
- 9 egg yolks
- 5 eggs
- 1 cup caramelized fresh mango, minced*
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Instructions
- *Caramelize peeled mango pieces/medium chunks in a large nonstick pan or nonstick electric griddle on high heat setting (preheated before adding mango) for 6 to 8 minutes, periodically stirring to get colorization. Cool before mincing in this recipe.
- To make mango-coconut topping: Mix caramelized mango and toasted coconut with ½ teaspoon salt; hold chilled.
- To make Mango-Corn Custard Preheat oven to 325 degrees F (165 degrees C). Butter six 8 to 10-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish. Place corn into a large saucepan and stir in cream, sugar, salt and cayenne pepper.
- Bring to a simmer; remove from heat and stir in milk.
- Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high until smooth and creamy.
- Whisk egg yolks with eggs until smooth in a large bowl.
- Slowly whisk about ¼ cup hot corn mixture into eggs until corn mixture is incorporated. Repeat several times until all of corn mixture is incorporated. Fold in caramelized minced mango. Divide mango-corn mixture equally into ramekins.
- Pour hot tap water into the baking dish to about halfway up the sides of the ramekins.
- Bake in preheated oven until custard is set, 25 to 30 minutes. Let cool about 45 minutes before un-molding. (The mixture should be soft, similar to crème brûlée)
- To un-mold, run a knife around the edge to loosen. Transfer contents of all ramekins into a bowl, stir gently and fill piping bag for service.T
- To assemble, pipe 1 to 2 ounces Mango-Corn Custard into 3-ounce clear/glass shot glasses. Top with 1 tablespoon caramelized mango-coconut mixture; hold chilled. Just before service. Mix lime juice, olive oil, salt and micro greens. Top each serving with 10 to 15 strands.
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Snacks
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