Mango, Coconut Rice, Sansho Leaves and Lime

Iced coconut puck:

• 100% coconut puree
• 5% caster
• 0.5% table salt

Fresh mango:

• Alphonso mango

Jasmine rice koji & coconut mousse:

Stage 1

• 50% coconut puree
• 50% jasmine rice milk
• 15% Opalys
• 20% caster
• 5% pro espuma
• 8% very fresh jasmine rice koji

Stage 2

• 6% fresh lime juice

Caramelised coconut:

• 100% 50/50 sugar syrup
• 100% coconut flesh, cleaned and grated

Mango sorbet:

Stage 1

• 50% 50/50 sugar syrup

Stage 2

• 0.5% gelatine – scaled from total weight of mango pulp & syrup (dry weight %, then bloomed in cold water)

Stage 3

• 100% Alphonso mango puree
• 0.25% malic acid

Kokuto syrup:

Stage 1

• 100% kokuto
• 100% still water
• 100% liquid glucose

Stage 2

• Kaffir lime, zest only (1/2 a lime zest per 210g of finished syrup)

To serve:

• Fresh kaffir lime zest
• Sansho Leaves
• Tajín

Iced coconut puck:

• Place all the ingredients into the thermomix on speed 6, 60c for 8 minutes.
• Pass through a chinois and use a confectioners gun to dispense into moulds in 30g portions.
• Freeze solid then pop out and layer between silicone paper and keep frozen.

Fresh mango:

• Peel and chop the mango into dice.
• Season with Tajín.

Jasmine rice koji & coconut mousse:

• Weigh stage 1 ingredients directly into the thermomix at 50c, speed 10 for 8 minutes.
• Add stage 2.
• Pass through a chinois and pour into a pre-chilled isi gun and charge once. Shake 20 times.
• Keep chilled.

Caramelised coconut:

• Combine in a sous vide bag and refrigerate for 12 hours.
• Remove from the bag and place into a pan and bring to the boil, stirring continuously until most of the liquid has evaporated, the mixture has begun caramelising and the coconut has started to crystalise. (be careful at this stage to not burn or over caramelise).
• Transfer to a silpat and spread out into an even layer.
• Bake at 160c 0% humidity until golden brown. Turn the coconut every few minutes as it cooks.
• Allow to cool, then break the mixture up and store airtight in a tub.

Mango sorbet:

• Warm stage 1 to 40c.
• Add to stage 2 and dissolve.
• Blend into stage 3 using the thermomix on speed 10, 3 minutes, no heat.
• Pass through a chinois and freeze in the Jetpac.
• Pacotise.

Kokuto syrup:

• Combine stage 1 and bring to the boil.
• Gently reduce until it has lost 30% by weight then remove from the heat.
• Allow to cool to 70c then add stage 2 into the syrup and stir it in.
• Cool completely and keep at room temp. do not refrigerate.

To serve:

• Serve with fresh kaffir lime zest, Sansho Leaves and Tajín.

Recipe: Luke French