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Mango Mache Asafetida Salad with Lime Sherbet Recipe

Mango Mache Asafetida Salad with Lime Sherbet Recipe

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Mango Mache Asafetida Salad with Lime Sherbet

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Ingredients:

Serving

3 cups milk
1/2 cup sugar
1 cup freshly squeezed lime juice
1/2 cup mango puree
1/2 tsp asafetida
pinch of salt
1 tsp sugar
1/3 cup pistachio oil
2 peeled mangoes
12 oz mache salad
1/2 cup pistachios
crystallized ginger , recipe follows
2 (2 to 3-inch) lobes ginger
2 cups water
6 cups sugar

Directions:

This light dessert has a subtle savory twist that is extremely refreshing.
For the lime sherbet, in a saucepan, whisk together the milk and sugar over a medium flame, until the sugar is dissolved.
Remove the mixture from heat and cool over an ice bath. Stir in the lime juice, and then process in an ice cream machine according to the manufacturer's instructions.
For the dressing, combine the mango puree, asafetida, salt, and sugar in a bowl and whisk together until mixed. While whisking slowly drizzle in the oil, and continuing to whisk until an emulsification is reached.
For the salad, slice the mango thinly or use a peeler and peel the flesh into long strips.
Toss the mango strips, mache, pistachios, and crystallized ginger with the dressing, and then arrange in a small mound on the plate. On top, set a scoop of the lime sherbet.
Crystallized Ginger:
Begin by gently peeling the skin from two lobes of ginger. Using a knife or peeler tends to remove too much flesh; a less wasteful method is to use the edge of a spoon.
Slice both lobes lengthwise into thin pieces, using a mandoline or knife.
Add 2 cups water and 2 cups of the sugar to a medium saucepan, and bring to a boil over high heat. Reduce the heat, add the ginger, and simmer for 20 to 30 minutes, or until they are soft.
Remove the ginger pieces using a strainer and cool briefly.
Spread the remaining 4 cups of sugar on a baking sheet and dredge the ginger pieces in the sugar until both sides are entirely covered.
Transfer the ginger to another baking sheet and air dry for several hours, until crisp. Cut into short, 2-inch sticks. Place in an airtight container. They will last for more than 3 months.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1104.55 Kcal (4625 kJ)
Calories from fat	84.23 Kcal
		% Daily Value*
Total Fat	9.36g	14%
Cholesterol	3.68mg	1%
Sodium	135.73mg	6%
Potassium	852.34mg	18%
Total Carbs	251.6g	84%
Sugars	229.75g	919%
Dietary Fiber	7.65g	31%
Protein	14.04g	28%
Vitamin C	127.6mg	213%
Vitamin A	2mg	67%
Iron	4.2mg	23%
Calcium	355.5mg	36%

Amount Per 100 g
Calories	128.24 Kcal (537 kJ)
Calories from fat	9.78 Kcal
		% Daily Value*
Total Fat	1.09g	14%
Cholesterol	0.43mg	1%
Sodium	15.76mg	6%
Potassium	98.95mg	18%
Total Carbs	29.21g	84%
Sugars	26.67g	919%
Dietary Fiber	0.89g	31%
Protein	1.63g	28%
Vitamin C	14.8mg	213%
Vitamin A	0.2mg	67%
Iron	0.5mg	23%
Calcium	41.3mg	36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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