Deliciously summery, the mango and ginger work perfectly in this recipe from the kitchens at Constance Halaveli.
For chilled mango soup
- Mango 4kg
- Sugar syrup (30% sugar 70% water) 75ml
For ginger ice cream
- Single cream 125ml
- Milk 250ml
- Caster sugar 100g
- Tremoline 75g
- Fresh ginger, cut into very small pieces 50g
1. Peel the mangoes, cut into cubes and blend. Then mix with the syrup.
2. Keep refrigerated.
Ginger ice cream
1. Heat the fresh cream, milk, sugar, ginger and Tremoline.
2. Strain, and let it cool.
3. Then blend and freeze.
Wine recommendation from our sommelier at Halaveli
Gewurztraminer Frontholz Sgn (France) Fresh and floral, this wine has a harmonious and balanced personality, with aromas of candied citrus peel, mango, apricot, rose petal and smoked tea. This wine is soft and seductive.
Find out more about Constance Halaveli Resort on our website.