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Recipe of the week: Mango float dessert
Mango float is a typical Summer dessert from Philippines whose main ingredient is, of course, mango! The dish is structured in layers, just like a tiramisu, but it's more fresh and vibrant. The key to making a great mango float is buying high quality (possibly organic) mangoes and make sure they...
Published on June 26 2015, 17:48
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 . Finish with chopped coriander and a drizzle of olive oil.
Thank you to Chef Sebastián La Rocca, Culinary Director at Matiss restaurant by El Mangroove hotel, San José, Costa Rica, for the recipe.
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 the crab. Sprinkle the mango, spring onion and chili over the crab.
Finely grate the zest of a lime over each plate. Finish each dish with sprigs of coriander cress.
Thank you to Will Holland, Head Chef at Coast Restaurant, Saundersfoot, for the recipe |
 Using a futuristic top-of-the-range kitchen, vegan guests learn to prepare classic Thai dishes like pomelo salad, green curry and mango sticky rice for dessert.
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 The night I visited I experienced everything from aubergine haggis risotto to a beehive dessert bursting with the flavours of honey, mango, and chocolate.
If you have time, work off your meal |
 of the Northern coastal waters in Japan. They would cook the fish on the boats with different charcoals and share the bounty with one another using their oars.
There isn't a dish I would not recommend. What I would recommend, though, is the Dessert |
 Pour a small amount of the syrup around the frozen cheesecake and serve.
Thank you to the Chef Michael Wignall at The Latymer, Surrey, for the recipe.
If you have a recipe you would like to share with A Luxury Travel Blog's |
 Rest the slit of the round cookie on the edge of the glass and slide a couple of cookie sticks into the glass as well.
Thank you to Andrea Abarca, Head Chef at Los Altos de Eros Luxury Boutique Hotel and Spa, Costa Rica, for the recipe.
If you |
 dessert is full in flavour yet surprisingly light. Served with clotted cream ice cream, the cake is laced with citrus flavours from the grated apples, orange juice and zest without losing the spicy sweetness of the parsnip. The maple syrup helps blend the |
 . Spoon a large spoon of salsa on top of the salmon. Garnish with a sprig of coriander. Serve immediately.
Thank you to Lee Alan Wood, Executive Chef at the Chaam Restaurant at the Anantara Vacation Club Phuket Mai Khao for the recipe.
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