If you are an orange marmalade fan like I am, this quick and impressive dessert is for you. With only four ingredients and in only 20 minutes you can have a delightfully sweet and tart ending to any meal.
Seville oranges, also known as the sour orange, are best known for making marmalade. If you try to eat one like a regular orange you will be unpleasantly surprised, They’re tart and bitter, even though they smell like heaven. But once you cook them with sugar, they are transformed from sour and bitter into sweet and tart. Because Seville oranges are in season December through February, they’re a perfect winter pick-me-up. So don’t waste any time and get yourself some – check specialty markets, Whole Foods or order them online at Melissa’s Produce.
I paired this bright and flavorful sauce with a super-sweet Honey Gold Australian mango, which is juicy, and soooo tender. Their natural honey flavor makes them the perfect accompaniment for citrus, seafood and white meats. If you can’t find the Honey Gold mango, you can use other mango varieties as well.
It is easy to cut a mango once you understand how it is done. The best directions comes from Mango.org.
How to cut a mango
- Stand the mango on your cutting board stem end down and hold. Place your knife about 1/4″ from the widest center line and cut down through the mango. Flip the mango around and repeat this cut on the other side. The resulting ovals of mango flesh are known as the “cheeks.” What’s left in the middle is mostly the mango seed.
- Cut parallel slices into the mango flesh, being careful not to cut through the skin. Turn the mango cheek 1/4 rotation and cut another set of parallel slices to make a checkerboard pattern.
- Push the skin up to pop the mango pieces up.
You can also watch their video here.
Making the sauce is as simple as cooking the juice and sugar until it is reduced by half then add the butter and zest. Once it is melted pull it off the heat and pour over cut mango.
- 1 mango cut in two pieces and scored (see directions above)
- The zest from 1 Seville orange
- The freshly squeezed juice from 2 Seville oranges (aprox. 5 tablespoons)
- ½ cup sugar
- 1 tablespoon unsalted butter
- Simmer the orange juice and the sugar until the sugar has dissolved, then boil to reduce this liquid by half. This should take approximately 10-15 minutes.
- Add the zest and butter. Mix until blended for a few minutes, until caramelized.
- Pour the orange sauce over the cut mango halves and decorate with the mint sprigs or edible flowers.
This recipe tastes as good as it photographs… even when you are finished.