There’s no cooking to this pudding, it’s a simple exercise in assembly. The squeezed lime is important, as it will turn into a tangy frosting that will offset the sweetness of the sorbet.
I N G R E D I E N T S
1 large or 2 small mangoes
1 tub mango sorbet
1 limes, halved
M E T H O D
Cut two thick slices lengthways from each mango as close to the stone as possible, so that you get the largest amount of flesh you can.
Lay each slice skin-side down and make diagonal slashes across the flesh at 1cm intervals, down to (but not piercing) the skin. Do so again in the other direction to turn the slashes into diamonds.
Invert each slice so the diamonds of mango are spread out. Serve each piece with a few scoops of mango sorbet and some lime to squeeze over the sorbet.
Recipe by Joanna Weinburg.
Photograpy by Kale & Caramel.