Mango Mache Asafetida Salad with Lime Sherbet

Total Time:
1 hr
30 min
30 min

4 servings

  • For the lime sherbet:
  • 3 cups milk
  • 1/2 cup sugar
  • 1 cup freshly squeezed lime juice
  • For the dressing:
  • 1/2 cup mango puree
  • 1/2 teaspoon asafetida
  • Pinch of salt
  • 1 teaspoon sugar
  • 1/3 cup pistachio oil
  • For the salad:
  • 2 peeled mangoes
  • 12 ounces mache salad
  • 1/2 cup pistachios
  • Crystallized ginger, recipe follows
  • 2 (2 to 3-inch) lobes ginger
  • 2 cups water
  • 6 cups sugar
  • 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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