We all love Mango and you’ll we think the fruit in our produce department is some of the best you will find – Perfect for this recipe which combines Mango, Pineapple and Asian flavours with, wait for it – beer! What could be better? It’s the perfect light and refreshing finish to a festive meal and really is Summer on a plate!
MANGO AND PINEAPPLE SALAD WITH KAFFIR LIME CARAMEL AND AMBER ALE JELLY
Ingredients
- ½ pineapple thinly sliced
- 1 mango thinly sliced
- coarsely ground black pepper
- vanilla or coconut ice-cream optional
- Amber ale jelly
- 700 ml amber ale
- 200 gm caster sugar
- 4 titanium-strength gelatine leaves softened cold water for 5 minutes (see note)
- Kaffir lime caramel
- 100 gm light palm sugar crushed
- 6 kaffir lime leaves coarsely torn
- Juice of 1 lime
Instructions
- For amber ale jelly, bring ale and sugar to the simmer in a saucepan over medium-high heat, stirring to dissolve sugar. Squeeze excess water from gelatine, add to pan and stir to dissolve. Strain through a fine sieve into a bowl and set aside to cool, then refrigerate until set (3-5 hours).
- For kaffir lime caramel, stir sugar, 200gm water and kaffir lime leaves in a saucepan over medium-high heat until sugar dissolves, then cook without stirring until caramel (5-10 minutes). Add lime juice and 1 tbsp water (be careful, hot caramel will spit) and set aside to cool.
- Arrange pineapple and mango among bowls, scatter with black pepper, top with spoonfuls of amber ale jelly, drizzle with kaffir lime caramel and serve with vanilla or coconut ice-cream.
Notes
If you don't have titanium leaves - use 5 standard.
Tried this recipe?Let us know how it was!
