Mango Rifaclis

By corlear

Ingredients

• For the syrup:
• 1/2 cup water
• 21/2 tbsp sugar
• For the mango fan:
• 1 mango, approx. 1 lb and just ripe
• Maldon salt
• 11/2 cup 60% syrup (see previous step)

Details

Servings 10

Preparation

Step 1

For the syrup:
1. Bring the water and sugar to the boil over a medium heat. Continue stirring and remove from the heat.
2. Leave on one side to cool.

For the mango fan:
1. Peel the mango.
2. Use a meat slicer to cut the mango, vertically with respect to the stone, into very thin slices (0.5 mm), making sure that the slices do not break up.
3. Arrange the slices separately on a Silpat liner and dry for approximately 2 hours at 140ºF.
4. Rehydrate the mango slice using the hot syrup and put it on a Silpat liner. Bake in the oven at 300ºF for 3 or 4 minutes.
5. Sprinkle each slice with a pinch of salt and continue baking until the slices have turned lightly brown.
6. Once they are caramelized, fold them in half while still in the oven to make sure they do not cool. Repeat the operation to make a triangle. Try to keep them as aired as possible. Add a final fold by pressing on the side until you have made a fan.

Final Steps & Preparation:
1. Serve in a suitable dish.