Cut to America, 2006: supermarket discovery - Egad! Mango III! These big boys are more than a handful. Grown in Peru, they ripen green - unlike their more elongated Asian cousins that mellow to yellow when ready-to-eat. And at 75 cents apiece, who could pass up the chance to renew an old acquaintance? Firm flesh, toned-down sweetness, and a flowery bouquet - I was ready to create!
Another staple of Straits cookery is grated coconut. It's crunchy freshness complements the tangy softness of mango -- so in it goes, into a roll-up dough of glutinous flour, milk, coconut powder and sugar.
This dough is very Chinese, steam-cooked and chewy -- but if a thin layer of baked sponge cake is more up your alley, feel free to substitute. Spread out your sheet of steamed dough (or cake) to cool. Then lay long strips of mango flesh at one end, smooth custard thinly over the entire sheet, and roll it up like sushi. Cover tightly with plastic wrap and chill for a couple hours before slicing. A light dessert of petit four that's natural, and deliciously refreshing!