Eschewing the mango theme for just a moment, we went our separate ways on the menu, Sonita choosing a basil-infused seafood pasta special and me the quiche of the day – full of creamy chicken goodness. We could have tried the restaurant’s killer mango marmalade served with its brie cheese and truffle "grilled cheese" (though I firmly believe that cheese is the spawn of the devil, so it wouldn’t have touched my lips). Also, they use fresh mango in their warm chick pea salad, using the farmer, Mr Watler's, fresh tamarind that they sometimes serve with the catch of the day. Then of course there’s their mango bbq sauce, mango chutney, mango vinaigrette, ceviche with mango. They also make a really nice mango salsa for their Brasserie Market sandwiches and use diced mango for the salad station. Clearly this is an extremely versatile fruit!
“The recipe for the mango pie is pretty simple,” he says (though I think we'd be VERY lucky to extract Brad's granny’s exact recipe here!). “It all starts with the quality of the mango. The pie itself is literally a simple pie dough recipe and the filling is fresh mango, a touch of almond flour, vanilla, and a pinch of sugar.”
The pie was served with a sweet and sticky caramel sauce - caramelised sugar, vanilla bean and fresh mango pureed together – and a fab mango ice cream: fresh mango and a simple vanilla ice cream recipe also simply pureed together.
Feeling as if we had slightly o/ded on the delights of this magnificent fruit, Sonita (pictured above)and I staggered out from the restaurant a couple of hours later and a couple of pounds heavier, marvelling at the dishes we had just eaten, vowing to go back for more soon.