TONY STAPLES: Add some zing this spring and set your palate tingling with mango

Mango mousse served with pineapple and chilli crush,  sorbet and Malibu foam
Mango mousse served with pineapple and chilli crush, sorbet and Malibu foam

Wake up from winter with this tangy dessert from executive head chef Tony Staples at the Arora Hotel in Crawley.

After weeks of recipe and taste testing, we have finally put the finishing touches to our new spring menu, which went live at the weekend.

A key focus is lighter dishes, using fresh spring vegetables, seasonal meat and fish, and zesty flavours to kick-start sluggish palates.

This mango mousse is one of our new desserts that we serve with a pineapple and chilli crush, homemade mango sorbet and Malibu froth for that added coconut twist.

Citrus flavours combined with a sweetness of mango and a tiny hint of chilli will burst in the mouth and wake up the taste buds.

It is a perfect palate cleanser for after dinner, and the pineapple crush can also be used on top of breakfast cereals, ice cream or on its own if you’re in need of a bit of zing.

You can buy mango puree in the shops – normally near the ice-cream sauces – but if not, I have included a quick recipe on how to make it.

All of this dish can be done in advance and then simply assembled when you are ready to serve.

The Grill is Arora’s AA-rosette restaurant. To book your table phone 01293 530000.

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Visit www.gatwick.arorahotels.com to find out more.

Mango Mousse with Pineapple and Chilli Crush

Serves 4

2 leaves of gelatine, soaked in cold water

150ml mango puree (or see chef’s tip)

400ml double cream

50g caster sugar

¼ fresh pineapple, cored

Half a red chilli, finely chopped

Zest of one lime

Seeds from one vanilla pod

100g icing sugar

Mango sorbet – available from most good supermarkets

Method

Squeeze out the soaked gelatine leaves and dissolve in 30ml of hot water.

In a bowl, combine the caster sugar, mango puree and gelatine.

In another bowl, semi- whip the cream just until it leaves a trail when the whisks are lifted.

Fold the cream into the mango mix, a quarter at a time.

Pipe into glasses and leave to set in the fridge for at least 4 hours.

To make the pineapple crush, finely dice the pineapple and combine with the chilli, lime zest, vanilla seeds and icing sugar. Pop into the fridge until ready to use.

To serve, top the mango mousse with the pineapple crush and add a ball of sorbet.

Chef’s tip

To make your own mango pure, peel two ripe mangoes and dice the flesh.

Add 150g icing sugar and the seeds from one vanilla pod.

Then blitz everything until the mixture turns into a smooth puree.

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