Mango slices with mango syrup and vanilla and lime labneh, served with lime and coconut macaroons is an impressive dessert with little effort. What’s more, it can all be made in advance! I’ve been cooking a lot from my new Cornersmith cookbook, https://cornersmith.com.au/shop/use-it-all/
The book has lots of helpful recipes for using up the entire fruit or vegetable, including making a delicious syrup from the stones and skins of the mango. I’ve since been making all kinds of syrups using oranges, limes and lemons. I simply refrigerate them in a container once I’ve juiced them until I have enough to make a syrup. This weekend, we made lime cordial with the syrup, and orange and mango popsicles. Delicious!
The mango syrup can be made a day ahead, and the mangoes sliced, and kept in the fridge. The vanilla and lime labneh needs to be made at least 24 hours in advance. However, don’t fear if you run out of time. Simply the stir the lime and vanilla into a thick a creamy Greek yoghurt before your guests arrive. Serve the dessert as a buffet with the lime and coconut macaroons, or if you’re making dessert for just a few guests, you may like to plate them individually, with a macaroon on the base, a spoonful of labneh, diced mango and a drizzle of syrup. Here’s the recipe for the lime and coconut macaroons: https://atamandastable.com.au/lime-and-coconut-macaroons/
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Mango Slices with Mango Skin Syrup and Vanilla and Lime Labneh
- 6 ripe mangoes
- 1 3 cm knob fresh ginger, peeled and sliced
- 4 cups water
- 1 cup white sugar
- 1 kg natural Greek yogurt
- 2 vanilla bean pods
- 2 limes (save the zest for the lime and coconut macaroons)
- Slice the mangoes into thin strips and refrigerate until ready to serve. When you're ready to serve, simply pour a little syrup over the sliced mango and serve alongside the labneh.
Mango Skin Syrup
- Wash the mango skins, and put them in a large saucepan, together with the stones, water, sugar and ginger. Bring to a boil, then turn down to a simmer and cook for about 30 minutes.
- Strain the syrup through a sieve, and compost or discard the mango and ginger. Continue to simmer the liquid for another 30 minutes, until it's thick and syrupy. You should have about 1 - 1/2 cups of syrup. Remove from the heat, and when cook enough to handle, pour it into a jar and refrigerate.
Vanilla and Lime Labneh (begin 24 hours ahead)
- Pour the yoghurt into a large mixing bowl.
- Scrape the seeds out of the vanilla pods inot the yohgurt, and squeeze the juice out of the limes into the yohgurt. Mix together.
- Place a sieve on top of a bowl, and arrange a folded muslin cloth in the centre. Pour the yoghurt mixture into the sieve, and tie the muslin into a knot by gathering 3 corners together, and wrapping the fourth corner around the three. Or, you can tie the corners around the handle of a wooden spoon and rest the spoon on top of the sieve and bowl.
- Liquid will start to drain into the bowl. Refrigerate for about 24 hours. The longer you drain int, the thicker the labneh will become, but I find 24 hours to be enough.
- Scoop the labneh into container and refrigerate until ready to use. Reserve the whey to use in smoothies.