Thursday, July 18, 2013

Have a Happy National Culinary Arts Month with Diced Mango with Lime Granita, Coconut Jelly and Powdered Chile!

Diced Mango with Lime Granita, Coconut Jelly and Powdered Chile
by Sarah

Makes 4 servings

1 large semi-ripe, firm mango - peeled and diced

Lime Granita:
1 cup water
1/3 cup sugar
1/2 cup fresh lime juice

In a small saucepan, heat water and sugar until dissolved. Let cool, then mix in lime juice. Transfer to a shallow pan and freeze until fully solid, scraping with a fork every hour or two to break up large ice pieces.

Coconut Jelly:
2 packages gelatine
1 cup coconut water
1 cup canned coconut milk
1/4 cup sugar

Sprinkle the gelatine over 1/4 cup coconut water to bloom it, and let sit for about 10 minutes.

Heat 1 cup coconut milk, 3/4 cup coconut water and 1/4 cup sugar until boiling, then remove from heat and mix in the gelatine. Pour into a loaf pan lined with cling wrap and refrigerate for 3 hours, or until set. The coconut milk and coconut water will separate while chilling - and this is ok!

Remove from pan and cut into cubes.

Chile Powder:
2 dried guajillo chiles
2 dried arbol chiles
1 dried cascabel chile
1 dried ancho chile
1/2 teaspoon salt
1 teaspoon sugar

Remove and discard chile stems. Toast the chiles lightly in a pan (medium-low heat for a few minutes, until fragrant), then grind with salt and sugar in a spice grinder or small food processor.

To assemble:
Divide lime granita among four well-chilled ramekins, then top with a layer of coconut jelly and a pile of diced mango. Sprinkle chile powder over top and garnish with a bit of lime zest. Serve immediately. (optional: garnish with viola flowers - they are edible and tasty!)

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