WHEN His Holiness, Pope Francis, was on an Apostolic and State Visit to the Philippines in January 2015, Chef Jessie Sincioco was chosen by the Papal Nuncio and the Archbishop of Manila to be the Pope’s caterer. And so she served him for five days, and among the dishes that she served him, Pope Francis loved this dessert the most. So, tastemagazine.ph is sharing the recipe for this perfectly balanced dessert.
INGREDIENTS:
- 1 Tbsp. brown sugar
- 1 Tbsp. butter
- 1 pc. whole mango, diced
- 1 Tbsp. Grand Marnier
- dash of cinnamon
- juice of 1/2 pc. orange
- juice of 1/2 pc. mango
- juice of 1/4 pc. lemon
- 1-1/2 Tbsps. candied orange rind*
- 1/4 tsp. grenadine
- 1 scoop Mantecado ice cream
- sprigs of fresh mint leaves
PROCEDURE:
- Caramelize brown sugar in a pan. Cook until golden and bubbly.
- Add butter.
- Add mangoes. Pour in Grand Marnier and flambé until the flame dies down and the alcohol is cooked.
- Add a dash of cinnamon powder, and pour in orange, mango, and lemon juices.
- Add half of the candied orange rind (*which can be made ahead by cutting thin strips of orange rind, without any trace of the white pith, and cooking them in a saucepan with a little sugar until syrupy and golden), follow with grenadine.
- Spoon into a martini glass, and top with a scoop of mantecado ice cream. Garnish with remaining candied orange rind and sprigs of mint leaves, and serve immediately.