From Taste of the Tropics Cookbook
Sponsored by the Florida Tropical Fruit Advisory Council, Florida Department of Agriculture and Consumer Services
Chilled Mamey and Mango Soup
1 medium mamey
1 cup milk
2 cups mango, pureed
1 cup plain yogurt
1 cup unsweetened coconut milk
2 Tbs. lime juice
1 Tbs. ancho chili powder
½ tsp. ground cumin
¼ cup chopped fresh mint leaves
2 Tbs. rum
To prepare the mamey:
Peel the mamey with a sharp knife. Carefully dice about 1 cup of
mamey into “crouton” sized cubes; cover and refrigerate,
reserving for garnish. Place the remainder of the mamey ﬂesh in a
food processor. Puree with milk until smooth. Add the mango
puree and pulse together.
To prepare the soup:
In a large bowl, whisk together the mamey mixture, yogurt and coconut
milk. Season with lime juice, chili powder and cumin, then mix in
the mint and refrigerate for at least 1 hour before serving.
Ladle the soup into 4 large bowls. Divide up the mamey cubes into
each bowl of soup and ﬂoat ½ Tbs. of rum on top of each bowl.
½ cup sugar
1 cup mamey ﬂesh
1/4 cup sweetened condensed milk
3/4 cup heavy cream
1 tsp. pure vanilla extract
3 large whole eggs
2 large egg whites
1 Tbs. honey
4 sprigs fresh mint
To prepare the ﬂan mold:
In a small pot add enough water to the sugar to make a wet, sandy
consistency. Place on stove top on high heat until caramelized to
a light golden color. Carefully drop a few drops of water into
the pot to stop the cooking. Immediately pour the caramel into
the ramekins to cover the bottom.
To prepare the custard:
Combine the mamey, condensed milk, heavy cream, and vanilla, and bring
to a boil. Separately whisk together the eggs and honey.
Spoon a few tablespoons of the hot mamey mixture into the eggs, mixing
to temper them. Whisk the remaining mamey into the tempered eggs.
To bake the ﬂan:
Pre-heat the oven to 350°. Pour the mamey custard into the
ramekins. Place the ramekins into an oven proof casserole
dish. Add hot water to the dish until the water level is half way
up the ramekins. Place in oven for about 1 hour, or until ﬂan
sets. Remove from pan and let cool. Cover and refrigerate
for at least 3 hours until well-chilled.
Run the tip of a paring knife blade around the inside edge of the
ramekin. Invert the ramekin over the serving dish. The ﬂan
will slip out of the mold and caramel liquid will ﬂow on the
plate. Garnish with fresh mint.
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