Baked Mango Vanilla Purée

Baked Mango Vanilla Purée

 

 

 

 

 

 

Baked Mango Vanilla Purée
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AUTHOR:
This easy method for baking mango chunks uses a little sugar rubbed with a vanilla bean for more flavor. When cool the baked mango is puréed in a blender.

YIELD: ABOUT 450g (1#) PURÉE: ENOUGH PURÉE FOR TWO 1-QUART BATCHES OF GELATO
INGREDIENTS

  • 550 grams mango chunks
  • - 2 large very ripe mangoes (About 2#): peeled, chunks cut off the pit, and pits squeezed of excess pulp & juice
  • 55 grams sugar = 10% of weight of prepped mangoes (1/4 cup)
  • 1 vanilla bean, split and seeded

  • 605 grams = Total 21 oz (1# 5 oz)

INSTRUCTIONS
  1. PRE-HEAT oven to 400° (204°C).
  2. LINE a half sheet pan with parchment paper.
  3. SPREAD mango chunks evenly in the pan.
  4. RUBsugar and vanilla bean seeds together and sprinkle over the mango chunks. Save the pod for another purpose.
  5. COVER the pan tightly with foil.
  6. INSERT a probe thermometer through the foil into one of the large chunks.
  7. BAKE until internal temperature reaches 185°F (85°C). This will take about 15 minutes.
  8. REMOVE from oven and lift up the foil to let the stream escape. Cool to room temperature.
  9. PURÉE in blender.
  10. REFRIGERATE overnight until very cold before mixing with Gelato Mix.
Recipe Ancestry Notes:
An original recipe by Shirl Gard.

2016-04-18T16:33:19+00:00

About the Author:

Over 15 years of professional baking and dessert making experience. Former Executive Pastry Chef at The Old Inn On The Green in New Marlborough, MA. Graduate of the Institute of Culinary Education (ICE), formerly Peter Kump's New York Cooking School. Lives in Wellington, FL.