We partnered with Alhambra-based chefs and food bloggers Latino Foodie to bring you delicious, flavorful recipes. Today's recipe is for tequila roasted mango fool, a modern twist on a classic English dessert. Read more about the dessert below or jump straight to the recipe!
When I read that local chefs and restaurants are serving fruit-infused tequilas and mescals, I immediately started to think about how I can use that flavor in a dessert. That was the inspiration for this tequila roasted mango fool recipe.
A fruit fool, or foole, is a traditional English dessert made with custard and pureed stewed fruit. Modern versions skip the custard and instead use whipped cream. I also opted to use sweet tropical mangoes instead of the classic gooseberries because mangoes are more readily available and affordable this time of year.
If you're concerned about getting tipsy from this dessert, there's no need to worry. The alcohol in the tequila will cook off but the flavors will linger, infused in your roasted mangoes. Make sure to use a good quality tequila or mescal for a more fragrant and layered dessert.
3/4 cup white granulated sugar, divided1/2 cup water1/2 vanilla bean, about 4 inch piece, cut in half with the seeds scraped out2 ripe mangos, peeled, pitted, and thinly sliced into roughly 1/4-inch thick slices1/4 cup good quality tequilaSalt to taste1 cup heavy cream, chilled
1. Preheat oven to 400°F.
2. In an oven-safe shallow skillet, stir together 1/2 cup of the sugar, water, vanilla bean seeds, and pod. Cook over medium-high heat until it turns a nice golden caramel color, about 5 minutes. Do not stir, but carefully swirl the pan periodically.
3. Take the pan off the heat and carefully add the tequila and salt. Place back on the stove on a low flame. Cook for 2 minutes. Your tequila sauce should be thin.
4. Add the mango slices to the sauce and cook for 3 minutes, making sure the slices are all evenly coated.
5. Place in the oven and allow to roast for 7-10 minutes, until the sauce is bubbly and the mangos are a little shriveled.
6. Remove from the oven, discard the vanilla bean. (Optional: Puree half the mangos.) Chill.
7. In a stand mixer, combine the remaining 1/4 cup sugar and heavy cream. Using the wire whip attachment, whip until you get firm peaks. Chill further until ready to serve.
8. To serve, gently fold the mangos into the whipped cream and divide between 4 serving bowls. Or you can alternately layer the whipped cream and tequila mangos. Either way, it is best served chilled.
This recipe was originally published on Latino Foodie, a blog created by Alhambra chefs and food lovers Art Rodriguez and Stephen Chavez. Latino Foodie highlights cultural trends in food and beverages and features original and adapted recipes, product reviews, and food events.