Jul 14 2026
Restaurants›Ariete›Mango Season Recipe

Mango Season Recipe

Inspired by Ariete
Time3h
Serves8

roasted mango ice cream, olive oil cake, mango caramel, foie gras and vanilla torchon

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Ingredients

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Roasted Mango Ice Cream

Olive Oil Cake

Mango Caramel

Foie Gras and Vanilla Torchon

Method

Roasted Mango Ice Cream

  1. 1

    Prepare Mangoes

    Preheat your oven to 400°F (200°C). Cut the mangoes in half, remove the pit, and scoop the flesh into a bowl.

  2. 2

    Roast Mangoes

    Spread the mango flesh on a baking sheet and roast in the oven for about 20 minutes until soft and slightly caramelized.

  3. 3

    Blend Ingredients

    In a blender, combine roasted mango, heavy cream, milk, sugar, vanilla extract, lemon juice, and a pinch of salt. Blend until smooth.

  4. 4

    Chill Mixture

    Transfer the mixture to a bowl and refrigerate for at least 2 hours.

  5. 5

    Churn Ice Cream

    Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. Freeze until firm.

Olive Oil Cake

  1. 6

    Preheat Oven

    Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.

  2. 7

    Mix Dry Ingredients

    In a bowl, whisk together flour, sugar, baking powder, and salt.

  3. 8

    Combine Wet Ingredients

    In another bowl, beat together eggs, olive oil, milk, and lemon zest until well combined.

  4. 9

    Combine Mixtures

    Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined.

  5. 10

    Bake Cake

    Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.

  6. 11

    Cool and Serve

    Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Mango Caramel

  1. 12

    Make Caramel

    In a saucepan over medium heat, combine sugar and water. Stir until sugar dissolves, then stop stirring and let it cook until it turns a deep amber color.

  2. 13

    Add Mango and Cream

    Remove from heat and carefully whisk in pureed mango and heavy cream. Beware of splatter.

  3. 14

    Finish Caramel

    Add a pinch of salt and stir to combine. Let cool before using.

Foie Gras and Vanilla Torchon

  1. 15

    Prepare Foie Gras

    Soak the foie gras in milk for 2 hours, then remove and pat dry.

  2. 16

    Season Foie Gras

    Sprinkle salt and white pepper on the foie gras. Add cognac and split the vanilla bean, scraping the seeds inside the foie gras.

  3. 17

    Roll and Wrap

    Wrap the foie gras in cheesecloth tightly, twisting the ends to secure. Tie with kitchen twine.

  4. 18

    Poach Foie Gras

    In a pot of simmering water, poach the wrapped foie gras for about 30 minutes. Remove and let cool.

  5. 19

    Chill and Serve

    Refrigerate for several hours before slicing and serving.

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