Plate of Melon with Mango Sauce
(click to enlarge)

Melon with Mango Sauce


Brazil   -   Elão com Sal e Pimenta, Molho de Manga e Pimentão Amarelo
Serves:
Effort:
Sched:
DoAhead:  		 4 salad
**
2+ hrs
Sauce		 An unusual but tasty and visually interesting Fruit Salad. The recipe describes a formal presentation, but it can also be presented as a buffet item, see Serving.

3
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1-1/4
7
1
2
1-1/2
1/3
1/4
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tt
2
tt
-------
tt
tt
tt
--------
#
---
#
oz
oz
T
c
t
t
---

T

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---
Melon, ripe (1)
-- Sauce
Mango (2)
Bell Pepper, yellow
Shallot
Olive Oil
Stock (3)
Salt
Pepper
-- Melon
Pepper
Olive Oil
Fleur de sel (4)
-- Serve over
Lettuce (5)
Olive Oil
Salt
---------

Sauce is sufficient for 6 to 8 servings.

Make Sauce   -   (1 hr - 25 min work - can be done 2 days ahead)
  1. Peel MANGO and cut into small chunks.
  2. Blast BELL PEPPER black with your Kitchen Torch and brush off the skin under running water. Chop fairly small.
  3. Chop SHALLOT small, mix with Bell Pepper.
  4. In a Sauté pan, heat 2 T Olive Oil. Stir in Bell Pepper mix. Fry stirring over medium heat until soft, but no browning.
  5. Stir in Stock and season with Salt and Pepper. Hold at a light boil until reduced by half.
  6. Stir in Mango and simmer until soft, about 3 minutes.
  7. Cool a bit and run in a blender or food processor until smooth.
  8. IF you didn't skin the Bell Pepper as above, strain through a fine sieve.
Prepare Melon   -   (10 min +4 min per pair + 20 minutes cooling)
  1. Cut MELON in half lengthwise and remove seeds. Cut each half lengthwise into spears 1 to 1-1/2 inches wide at the widest point. Trim thin ends a little.
  2. Season one side only with pepper, not too much.
  3. In a spacious skillet or sauté pan, heat 2 T Olive Oil, Lay in Melon Spears pepper side down and fry until caramelized on that side only. When you have a caramelized crust, remove them with tongs and set on a platter, caramelized side up.
Serve   -   (4 min per serving)
  1. Dress Plates with LETTUCE. Drizzle over a little Olive Oil and a light sprinkle of Salt.
  2. Place 2 slices Melon over the Lettuce, peppered side up. Sprinkle with a little Fleur de sel
  3. Pour some of the Sauce over the Melon Slices.
  4. Serve cool or at a cool room temperature.
NOTES:

  1. Melon:

      Cantaloupe works fine, but other melons can also be used, so long as they are ripe.

  2. Mango:

      Large mangos like Kent or Tommy Atkins are more convenient, but any ripe mangos can be used. For Details see our Mangoes page.

  3. Stock:

      The pattern recipe calls for Chicken Stock, but a good Vegetable Stock would make this recipe vegetarian.

  4. Fleur de sel:

      This is a fluffy and rather expensive finishing sea salt. You can use other finishing salts or a flaky sea salt.

  5. Lettuce:

      The pattern recipe calls for a little pile of Mâche on the side, dressed with olive oil and salt. Mâche is pretty much impossible to find in Southern California, so I use lettuce as an underlay. Mâche is not a lettuce but the only edible member of the Valerian family. For details see our Valerian page.
  6. Serving:   The photo example is for a formal table service, but this salad can also work on the buffet. Tear the lettuce into small pieces and make an underlay. Cut the melon spears into shorter pieces and place them over the lettuce, then drizzle the sauce over.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
agv_melmng1 200613 bkcc52   -   www.clovegarden.com
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