In all honesty, I have to say that I think it has a better flavour than any fresh mango purée or fruit that I've ever had outside the tropics, and even there... there's mango and mango and Alphonso is pretty close to being the best.StokeySue wrote:That was a long time ago - maybe I should use it again.
Riocaz wrote:Anyone used this?
I'm just wondering if it would be of use to top a pannacotta?
scientist22 wrote:saffron pannacotta with the alphonso mango pulp puree
Yes. IMO there's a very considerable difference with Alphonso being significantly better. Whether that's true for fresh mangos or not, I can't say, but certainly when they are tinned.Pip wrote:Is there much difference, if any, between the two?
I don't think I know the Kesar Mango, but I find even the Alphonso purée improved with some freshly squeezed lime or lemon. I don't think I've ever thought of grating in some zest, but I'd want to be cautious that it doesn't distract from the mango-iness of the purée.Riocaz wrote:I think it needs a bit of lime juice and zest to really make it pop.
Only one way to find out, oh venerable boss.Riocaz wrote:I would think 850g of mango should be able to cope with a teaspoon or so of lime zest Ian
It's truly fantastic, isn't it, and SO much better than any DIY effort - at least with the fruit that WE can get here in France.Pip wrote:Have to say thanks to this thread - best mango puree I've tasted.
I've been doing so ever since Audike and I tried gin and orange and some interesting experiments behind the sofa at home. We were five at the time.suffolk wrote:you lot are leading me astray
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