Mango puree with fresh orange juice and almond slivers

Mango puree with fresh orange juice and almond slivers

Good but not overripe, the mango is a healthy palate treat. It is an exotic wonder fruit with a high vitamin content comparable to the native rose hip. The fruit, which initially comes from the rainforest, is often called the beauty fruit because of its large amounts of vitamin A. The high vitamin C content strengthens the immune system. The fruit supports the brain and the heart and stimulates the appetite and digestion.

The mango fruit is of great cultural importance in India and is used in various healthcare applications, including haemostasis. The powder of ground mango seeds helps with diarrhoea, rheumatism, worm infestation, and even smallpox. The resin of the mango tree branches is said to be diaphoretic. The leaves are boiled for angina, and the decoction is used to rinse the mouth and throat. It is also used for asthma, bronchitis, and toothache.
In Europe, mango trees are mainly grown in Spain. The red-yellow-skinned fruit can be eaten raw or dried to decorate dishes or made into a delicious puree.

Mango puree with fresh orange juice and almond slivers

Ingredients

Five ripe mango fruits. One large, equally well-ripened summer orange and a bag of slivered almonds. One or two tablespoons of Grand Marnier to taste. Garnish with lightly sweetened soya or oat whipped cream as required.
Preparation

Wash and dry the fruit thoroughly. Peel carefully with a knife or peeler. The flesh of well-ripe fruit is often tricky to remove from the stone. Cut lengthways and crossways with a long knife. This creates a sort of cube pattern, making removing the pieces of fruit from the stone easier. However, you can also cut large slices with a utility knife quicker for a puree.

Wash the orange, cut crosswise once and squeeze.
Lightly toast the sliced almonds in a non-stick frying pan over medium heat, turning constantly.

Pour the orange juice into the pan. If necessary, add a little Grand Marnier. Bring to a boil briefly, and add the sliced mangoes. Reduce to a puree. Mash with a potato masher from time to time. You can also puree the mango purée with a hand blender, which is often unnecessary.

The puree can be served lukewarm from the pan, garnished with a peppermint leaf and a little soya or oat whipped cream to taste. If you prefer a cold dessert, leave the mango puree to cool in a covered pan or aluminium dish in the fridge overnight. It will stay in the refrigerator for several days.

A puree with fresh orange juice can also be made with local stone fruits such as plums. Depending on the fruit's sweetness, you may need to add a little sweetener, such as coconut blossom sugar, erythritol, birch sugar, or stevia.

Mango fruit at least keeps the summer sun shining in the kitchen.