3 Delicious Mango Recipes from Norwegian Cruise Line to try this summer!

Ambar Bhattacharya, takmaa, Kolkata, 13th May 2021 : As the summers are in its full glory, one thing synonymous with it are Mangoes!

This juicy fruit is a favourite indulgence for  many! Norwegian Cruise Line shares some of its most loved mango recipes for you to experiment and create these dishes at home, which otherwise are only exclusively available aboard a NCL ship

Mango Meltdown-  Cocktail

Ingredients: 1.25 oz Brugal Anejo Rum, 0.5 oz of Disaronno Amaretto Liqueur, 4 oz of Mango puree, 1 oz of Strawberry mix, Mint Sprigs for garnish

Procedure: Blend all ingredients together except the strawberry mix. Pour the strawberry mix into a Highball glass and pour the blended mixture over it to create a lava flow effect. Garnish with mint sprigs.

2.  Pan Seared Ahi Tuna with Napa Cabbage, Radicchio, Cashews, Mango, Cilantro – Ginger Vinaigrette

Ingredients: Ahi Tuna, Napa Cabbage- ¼” diced, Cashews- roughly chopped, Ripe Mangoes- ¼” diced, Cherry Tomatoes- halved and quartered, Radicchio, Oyster Sauce, Mirin, Scallion, Sesame, Shicimi Spice

For Ginger Cilantro Vinaigrette Ingredients: 10 gm Cilantro, 15 gm Fresh Ginger, 5 gm Sesame Oil, 50 gm Olive Oil Blend, 10 gm Rice vinegar, 15 gm Lime, Lime Zest, 5 gm Honey, Sugar, Salt and pepper to taste

1. Combine all ingredients except the oils into blender.
2. Turn blender on high speed and slowly drizzle the oil into the cup allowing the dressing to emulsify.
3. Season to taste.

Final Procedure: Firmly press tuna into the shichimi spice on two opposite sides to form a crust. In a hot pan, heat the oil, then place the crusted tuna into the pan. Sear seasoned sides only for 30 seconds each. Slice into three pieces and glaze each side with sesame – soy sauce. Combine mango, tomato, Napa cabbage, cashews and the radicchio in a mixing bowl and toss with the vinaigrette. Dress salad 45 degrees opposite to glaze. Arrange tuna atop and garnish with fine slivers of green onion.

3. Pavlova– Mango Curd, Crispy Meringue, Tropical fruits, Lemon Sorbet

Ingredients: Eggs, Heavy Cream, Mangoes and other Seasonal fruits, Sugar, Lemon Zest, Cornstarch, White Vinegar

For Pavlova Meringue Shell

1. Whip the egg white in high speed to until soft peak, adjust in medium speed, and slow pour the sugar 
2. Let it mix for about 3 to 5 minutes or until the meringue get firm. 
3. Add the lemon juice and whip another 1 min until incorporated, add the vanilla extract
4. Scoop the meringue using a soup spoon on parchment paper or grease paper, press the meringue in the middle creating a nest. 
5. Bake in 250F or 120C for about 1 hour, then turn off the oven and let the meringue cool down in the oven for 2 hours the meringue must be crispy outside and soft inside like marshmallow.

For Mango Curd

1. In a mixing bowl add mango puree, sugar, lemon juice and egg yolks
2. Cook it on Bain Marie and whisk it until thick, remove from the hot water bath and let it cool 15 mn
3. Once cool a little bit add the butter cut in little cubes and blend it with an immersion blender until nice and smooth
4. Let it set overnight before using it

Final Procedure:  In dessert plate, place the 3 mini round pavlovas. Insert in the center of each a little bit of mango curd, cover it with cubes of about 1.5 cm of Mango, Papaya and Pineapple or any other fruit available. Quenelle some lemon sorbet on the third-round meringue. Finally place some toasted coconut flakes around the dessert and complete with a cape gooseberry if available or a small strawberry. Publicity : Actimedia.