Apologies for the radio silence – it’s been a busy couple of weeks, and I’ve been tasting my way through various wines for the blog (review on three delicious Asda Extra Special reds to come soon).
I’m not usually one for dessert wines (or dessert for that matter), but this delicious food and wine combination is enough to tempt even the most savoury of palates.
For just £4.79 you can get your hands on a half bottle of Muscat de St. Jean de Minervois from Sainsbury’s. Deep golden in colour with notes of quince and peaches (with cream… yum), this full bodied and luscious wine is incredible with pudding!
You just have to try it alongside this spicy mango recipe, adapted from one of BBC Good Food’s finest.
Mango and Ginger Syllabub
Ingredients – serves 4-6
400g mango flesh, cut into chunks
Thumb-sized piece ginger, peeled and finely chopped
40g caster sugar
100ml white wine
300ml natural yoghurt
30g icing sugar
2 tsp glacé ginger pieces, for serving
1. In a saucepan, bring the ginger, caster sugar and white wine to the boil, then reduce the heat and simmer for 2 minutes. Remove from the heat and leave to cool
3. In a large bowl, mix the mascarpone, yoghurt and icing sugar
4. Mash 5 tbsp mango and fold into the yoghurt mixture
5. Divide the rest of the mango between 4-6 small glasses and spoon over the yoghurt mixture, then top with a few pieces of glacé ginger and chill for two hours before serving
If you’re not a fan of mango, try the rhubarb variation while it’s in season. Delicious!