To the Southerners, Hoa Loc mangoes are considered the best. The mango in the Tien River Region is medium with an elongated oval shape; when ripe, it is fragrant and intensely sweet with a bright yellow skin, and smooth, yellow orange flesh and a soft pulpy texture that is low in fiber. It seems that, with such a delicious kind of mango, the work of the chef will become simple, but the important thing is to keep its original fragrance, sweetness and tastiness. The chefs of Song Tra Hotel created Mango Che with rock sugar and coconut extract as fast and skillfully as possible. They also made the tiny grains of mangoes softly melted on the tip of the diners’ tongues and their flavorful taste lasted for a very long time.
MANGO CHEPrint This
- 2 ripe Hoa Loc mangoes (500g)
- 500g tiny coconut flakes
- 300ml warm water
- 5g tapioca flour
- 300ml water
- 100g rock sugar
- 5g sugar
- 1g salt
Preparation: Peel the mangoes, separate the flesh from the pit. Pour 300ml warm water into the tiny coconut flakes, squeeze out the coconut extract.
Directions: For 2/3 mango flesh into a blender puree, diced remaining cryopreserved bring. Put 100g rock sugar into 300ml water, bring to a boil, skim off foam from the top, reduce heat, cook for ten more minutes until thickened. Turn off the heat and let it cool down. Mix the cooled down boiled sugar with the blended mangoes, and then put it in the fridge.
Make the coconut milk: Pour the coconut extract into a pan, add 5g of sugar, 1g of salt and 5g of tapioca flour, then stir with a spoon until they are well blended. Put the pan over low heat and stir until the flour turns transparent and gelatinous. Turn off the heat.
Bring diced mango into a small bowl, then sweet soup on the surface. Sprinkle a little coconut milk and served cold.
The mango Che should have the yellow-orange color, a slight sweetness, a buttery undertone, and the typical fragrance of mangoes.
Select the ripe Hoa Loc mangoes and without bruises.
The coconut extract can be cooked with the rock sugar (cook directly in the Che).
EFFECTS OF THIS DISH
This dish helps provide a great amount of energy, minerals and vitamins, enhance the immune system, enhance energy, clear up phlegm, reduce coughing, cure indigestion, boost the detoxification, reduce the body heat, protect capillary walls, reduce blood cholesterol levels, prevent heart diseases, lower blood pressure, cure constipation, reduce pain. The mango is good for those who have weakened immune system, high blood cholesterol, high blood pressure, insomnia, loss of memory, indigestion, cough with profuse sputum, restless irritation, joint pain, constipation, have a decreased urine output, dark urine, bad complexion.
TRAN MINH DUNG Song Tra Hotel (Dong Thap Province) Runner-up in the Southern regional semifinal round of the Golden Spoon Awards 2013