in Recipes

Mango balsamic cream with tonka bean and chili

updated

Spread the love

Ingredients for 1 servings:

  • 300 g mango pulp
  • 500 ml balsamic vinegar, white
  • ¼ tonka bean(s)
  • 225 g sugar
  • 1 chili pepper(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Dice the mango flesh, add it to a saucepan with the balsamic vinegar, tonka bean, sugar, and chili, and simmer for 10 minutes. Let it cool slightly and blend thoroughly with a hand blender. Strain the mixture through a clean cloth, such as a tea towel or flannel cloth. I do this by pinning the cloth to a tall pot with clothespins, grabbing the ends of the cloth, removing the pegs, and pressing the mango balsamic vinegar through the cloth into the pot in several portions. It’s best to have two people with you for this. Now pour the balsamic vinegar into clean or sterile bottles. This recipe yields approximately 700 ml of balsamic cream.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cardamom Macchiato à la Gabi

Cauliflower curry casserole