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Mango Napoleon Tortas & Mint Oil Emulsion
Ingredients
- 1 cup water
- 7 oz/200 g sugar, mint leaves
- 1 large very ripe mango or 2 small ones
- 2 T O&CO. Mint Specialty Olive Oil
- 4 O&CO. tortas
- Passion fruit sorbet
Directions
- The day before, combine the water and sugar in a small pan, bring to a boil, reduce the heat to very low simmer and cook for 25 minutes to a thick syrup.
- Wash and mince the mint leaves.
- Peel and cut the mango into thin slices.
- Add the mint, mango slices and mint oil to the syrup and refrigerate until ready to use.
- The next day when ready to serve, halve the tortas.
- Place one half in the center of individual dessert plates, top with 1 mango slice.
- Cover with a piece of torta and a slice of mango.
- Repeat until all the torta is used.
- Puree the chilled syrup and remaining mango in a blender and spoon over the napoleons.
- Serve with passion fruit sorbet.