PEAKLIFE

As summer arrives in its full glory, one thing synonymous with it are mangoes. This juicy fruit is a favourite indulgence for many! Norwegian Cruise Line shares some of its most indulgent recipes for you to experiment and create these dishes at home, otherwise only exclusively available aboard a NCL ship. So, ready for some mango mania at home?

1.) PAN SEARED AHI TUNA WITH NAPA CABBAGE, RADICCHIO, CASHEWS, MANGO, CILANTRO AND GINGER VINAIGRETTE

Ingredients:

• Ahi Tuna

• Napa Cabbage- ¼” diced

• Cashews- roughly chopped

• Ripe Mangoes- ¼” diced

• Cherry Tomatoes- halved and quartered

• Radicchio

• Oyster Sauce

• Mirin

• Scallion

• Sesame

• Shicimi Spice

For Ginger Cilantro Vinaigrette

• 10 gm Cilantro

• 15 gm Fresh Ginger

• 5 gm Sesame Oil

• 50 gm Olive Oil Blend

• 10 gm Rice vinegar

• 15 gm Lime

• Lime Zest

• 5 gm Honey

• Sugar

• Salt and pepper to taste

Procedure:

• Combine all ingredients except the oils into blender.

• Turn blender on high speed and slowly drizzle the oil into the cup allowing the dressing to emulsify.

• Season to taste.

Final Procedure:

• Firmly press tuna into the shichimi spice on two opposite sides to form a crust.

• In a hot pan, heat the oil, then place the crusted tuna into the pan.

• Sear seasoned sides only for 30 seconds each.

• Slice into three pieces and glaze each side with sesame – soy sauce.

• Combine mango, tomato, Napa cabbage, cashews and the radicchio in a mixing bowl and toss with the vinaigrette.

• Dress salad 45 degrees opposite to glaze.

• Arrange tuna atop and garnish with fine slivers of green onion.

2.) PAVLOVA: MANGO CURD, CRISPY MERINGUE, TROPICAL FRUITS, LEMON SORBET

Ingredients:

• Eggs

• Heavy Cream

• Mangoes and other Seasonal fruits

• Sugar

• Lemon Zest

• Corn-starch

• White Vinegar

For Pavlova Meringue Shell:

• Whip the egg white in high speed to until soft peak, adjust in medium speed, and slow pour the sugar

• Let it mix for about 3 to 5 minutes or until the meringue get firm.

• Add the lemon juice and whip another 1 min until incorporated, add the vanilla extract

• Scoop the meringue using a soup spoon on parchment paper or grease paper, press the meringue in the middle creating a nest.

• Bake in 250F or 120C for about 1 hour, then turn off the oven and let the meringue cool down in the oven for 2 hours the meringue must be crispy outside and soft inside like marshmallow.

For Mango Curd:

• In a mixing bowl add mango puree, sugar, lemon juice and egg yolks.

• Cook it on Bain Marie and whisk it until thick, remove from the hot water bath and let it cool 15 minutes.

• Once cool a little bit add the butter cut in little cubes and blend it with an immersion blender until nice and smooth.

• Let it set overnight before using it.

Final Procedure:

• In dessert plate, place the 3 mini round pavlovas.

• Insert in the center of each a little bit of mango curd, cover it with cubes of about 1.5 cm of Mango, Papaya and Pineapple or any other fruit available.

• Quenelle some lemon sorbet on the third-round meringue.

• Finally place some toasted coconut flakes around the dessert and complete with a cape gooseberry if available or a small strawberry.

3.) MANGO MELTDOWN

Ingredients:

• 1.25 oz Brugal Anejo Rum

• 0.5 oz of Disaronno Amaretto Liqueur

• 4 oz of Mango puree

• 1 oz of Strawberry mix

• Mint Sprigs for garnish

Procedure:

• Blend all ingredients together except the strawberry mix.

• Pour the strawberry mix into a Highball glass and pour the blended mixture over it to create a lava flow effect. Garnish with mint sprigs.