Mango Sorbet and Goat Milk Yogurt with Palma Island Almond Flakes and Multicolored Pepper

Preparation

Mango sorbet
Blend the mango with the inverted sugar and lemon juice. Pour into a sorbet maker and freeze.

Goats’ milk yogurt foam
Mix the goats’ milk yogurt with the cream and sugar and transfer to a siphon. Attach the cartridge and chill.

Multicolored pepper oil
Add all the different types of ground pepper to the sunflower oil, stir and set aside.

Spanish recipe: Mango sorbet and goats’ milk yogurt with Palma island almond flakes and multicolored pepper. Photo by: Toya Legido/©ICEX.

Presentation

On one side of a rectangular dish place some yogurt foam and top with the Palma Island almond flakes and a little fleur de sel. On the other side of the dish place the mango sorbet with the lemon balm shoots and a little multicolored pepper oil.

Chef's Remark:
"We feel this dish represents the essence of the Canaries, with its fusion of peppery, balsamic, sweet and dairy flavors. The Canary Island of La Palma produces excellent almonds, here enhanced by fleur de sel from the island’s Fuencaliente saltworks (Spain Gourmetour No. 76). The Canaries are Spain’s largest producer of goats’ milk, making it an excellent representative of the islands’ gastronomy and the perfect co-star of this dish."

Preparation by: Pedro Rodríguez Dios

Plátano de Canarias, Stronghold of Flavor

A Harvest of Salt from the Canaries

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Time

50 minutes

500 gr ripe mangoes, peeled
60 gr inverted sugar
20 ml lemon juice
500 gr goats' milk yogurt
100 ml cream
75 gr sugar
8 Palma Island almonds, coarsely grated
30 gr ground Sichuan, Jamaica, pink, white and black pepper
100 ml sunflower oil
4 shoots lemon balm
'fleur de sel' from the Fuencaliente saltwork

17.637 lb ripe mangoes, peeled
2.116 oz inverted sugar
0.829 fl. oz lemon juice
17.637 lb goats' milk yogurt
3.645 fl. oz cream
2.646 oz sugar
8 Palma Island almonds, coarsely grated
1.058 oz ground Sichuan, Jamaica, pink, white and black pepper
3.645 fl. oz sunflower oil
4 shoots lemon balm
'fleur de sel' from the Fuencaliente saltwork

2.33 lb ripe mangoes, peeled
0.306 cup inverted sugar
0.085 cup lemon juice
2.33 lb goats' milk yogurt
0.423 cup cream
0.375 cup sugar
8 Palma Island almonds, coarsely grated
0.168 cup ground Sichuan, Jamaica, pink, white and black pepper
0.423 cup sunflower oil
4 shoots lemon balm
'fleur de sel' from the Fuencaliente saltwork

Wine match

Yurima Torres

Testamento Esencia 2006 (DO Abona), by Sociedad Cooperativa Cumbres de Abona. This 100% Malvasía wine has a very pleasant golden color, aromas of cooked fruit and very good structure, making it an excellent partner for stone fruits, such as mango, enhanced here by the milky, toasty notes of the almonds. The ideal serving temperature is 9-11ºC (48-51ºF).