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“mango supreme”

January 19, 2011

“Where’s the durian?”

I remember, oh so clearly, the moment in which I realised that being in Malaysia did not automatically equate visiting the source a tropical fruit free for all. (I know, this post is titled mango supreme and not durian supreme, but bear with me, it’ll make sense soon). And the cause of this tropical-fruit-dearth? Wet season.

Wet, hot, humid season. High point for shoppers everywhere, as stores make the most of the government allocated “sales season”. Low point for travellers who had high hopes of durian, mangosteen and rambutan.

(You can, of course, buy durian for the obscene price of RM22 per kilo, but it will be of the susu variety and not even half as shiok as you hoped it would be).

Which brings me to mango. Ripe, golden, fragrant and (best of all) abundant on Australian shores at present. So much so that I had no choice but to snap up two (or five) of them on sight following my return from Malaysia.

“These will revive my tropical fruit deprived state” thought my awfully pompous sounding sub-conscious. I lugged them home, celebrating my $5.00 for two boon, where I happened upon none other than a freshly returned, somewhat jet-lagged Bean.

“Can we turn them into mango supreme?” said she, oblivious to my plans (which may have included hiding in the garden and eating them off the seed, juices dripping down my chin).

“Um… sure!” said I, wishing I’d hid them better, “What is a mango supreme?”

“I’m not quite sure” she replied, tracing her finger along the mango’s seam. “Perhaps it is icy and sweet and maybe a little bit surprising and with mango in it?”

“Like an ais kacang but with mango and some other flavours instead of rose syrup?” I probed, growing interested in the possibilities as visions of mango juice dripping down my elbow started to fade into the distance.

“Maybe. But with pearls. And ice cream too.” said she. “Will you make it for me?”

A pause.

“I’ll be your best friend?”

It was the potential best friendship that sealed it, of course.

That, and a sudden hankering I’d developed for mint, mango and ginger…

(A final aside: much of the mango growing area in Queensland has been affected by devastating flooding in recent weeks. If you would like to find out more about how you can help, or donate to the recovery efforts, please click on the link right here.)

“mango supreme”

We settled, after much to-ing and fro-ing on a combination of fresh mango, tapioca pearls and crushed mint ice dressed in a robe of condensed milk and ginger syrup. You’ll make far more ginger syrup and mint ice than will be needed to assemble the six or so servings this makes, but that is no great problem – throw the left over crushed ice in a tall glass with more ice cubes, a shot of ginger syrup and some sparkling mineral water for a refreshing (and delicious) mid-summer pick me up. Rum optional.

you will need:

1 recipe crushed mint ice (below)
1 recipe ginger syrup (below)
1/2 C tapioca pearls
2 mangoes
1 tin condensed milk
vanilla ice-cream

how to do it:

1. Peel and dice the mangoes into cubes. Chill in the fridge.
2. Reconstitute the tapicoa pearls according the instructions on the packet (you can find tapioca pearls at most Asian grocery stores).
3. Place your serving glasses in the fridge to cool. This will help the dessert to stay cold (and unmelted) for as long as possible.
4. To serve, layer mango cubes and tapioca pearls at the bottom of a glass. Top with condensed milk & ginger syrup to taste. Add a mountain of crushed mint ice and a scoop of vanilla ice-cream.

oh hello Bean!

crushed mint ice

you will need:

500ml water
1tbsp mint tea (I used mint & vanilla tea from T2)

how to do it:

1. Boil the water, pour over the tea leaves and steep for 5 minutes. Strain the tea and freeze in ice cube trays.

2. To make the crushed ice, pop out the mint tea ice cubes and process in a blender or ice shaving machine.

ginger syrup

you will need:

5cm ginger
250ml water
1C white sugar

how to do it:

1. Peel the ginger and slice thinly.

2. Place the ginger, water and sugar into a saucepan and boil, stirring, until all of the sugar is dissolved. Turn the temperature down to a simmer and continue to heat, without stirring, for a further 20 minutes.

3. Remove the ginger (this can be reserved for making candied ginger, or discarded) and pour the syrup into a bottle to cool.


  • #1
    January 20th, 2011

    Can we replace Ginger with something else? Ginger is do expensive!!

  • #2
    January 20th, 2011

    What a super supreme! This looks like a really nice flavour combo. Should try and make it sometime.

    Love the “I’m hiding” badge. Lol! :)

  • #3
    January 20th, 2011

    Speaking of expensive durain, when I was in Singapore, I was desperate enough for durian that I persuaded my dad to take me to get some. We paid SGD70 per kilo for one durian at a durian cafe. Mind you, it was definitely shiok and definitely not susu! :)

  • January 20th, 2011

    Hi Wendy!

    If you don’t want to make the ginger syrup, but still want the flavour, try making some ginger crushed ice to serve with the mint crushed ice. You can do this by infusing a ginger tea bag in a cup of water & following the instructions for mint crushed ice :)

  • #4
    January 22nd, 2011

    Need to get me some more mango on before the summer season ends!

  • #5
    January 23rd, 2011

    Everytime I see mango it seems to make it’s way into my mouth before I manage to make anything with it, will have to try before supplies run out!

  • #6
    January 24th, 2011

    [...] This post was mentioned on Twitter by Priyanka, Harrison Qiu. Harrison Qiu said: yummm ice cream, tapioca balls, mango, mint, ginger, delicious~! http://www.onebitemore.com/2011/01/mango-supreme/ [...]

  • #7
    February 14th, 2011

    I can tell that I loved this article :) I shall come back and check others. I bookmarked it.

  • #8
    March 3rd, 2011

    this looks very mouth watering!!! I have to try this recipe soon! thanks for such a great post. i hope you don’t mind if i link back to you when i do make this :)

  • #9
    March 25th, 2011

    Wow, since it’s mango season here now, I’m going to attempt this! Thanks :)

Shez