Monin Spicy Mango Syrup
Monin Spicy Mango Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
For evidence of fruit mixing seamlessly with spice, look no further than this syrup. Monin Spicy Mango Syrup blends the succulent sweetness of mango with fiery pepper. The resulting combination is a balanced sweet and spicy sensation, one which is a fantastic accompaniment for a wide range of desserts and drinks. Instantly bring your cocktail, hot chocolate or cupcakes to life with a drop of this spicy mango syrup.
Originating in India thousands of years ago, the mango has had an interesting journey across the globe. Around the fifth century BC, the fruit landed in Southeast Asia. It took some time for it crop up in other parts of the planet, with the mangos cultivation reportedly beginning in East Africa during the tenth century. Later on, it would eventually spread to other countries such as Brazil, Mexico and the West Indies all of which possessed the necessary subtropical or frost-free tropical climate for the fruit to prosper.
Mangoes, however, have not had the most fruitful relationship with the United Kingdom. Due to the necessity for constant sunlight and high temperatures, the tropical mango tree is almost impossible to grow and thrive in the UK. To further illustrate this point, it took 20 years for the Royal Botanic Gardens mango tree to bear fruit and that is despite having some of the planets finest botanists caring for the tree. As a result, importing is the only route for the fruit to reach the UK. When considering the main mango importers to the island includes Brazil, Kenya and Peru, there are two viable travel methods for the fruit: boat and plane. When mangoes are transported whole, it is typically by boat. But once the fruit is cut, it needs to be shipped and consumed as soon as possible which is when planes are utilised.
As for peppers, there is evidence they existed all the way back to prehistoric times in Peru. Along with this, peppers are recognised as one of the Americas oldest cultivated crops, and have been produced for thousands of years in South and Central America. Fast forward to 1493 and famed explorer Christopher Columbus was responsible for the pepper landing in Europe. This was also when it acquired the pepper name. It is said that, when Europeans first sampled the food, they commented it was hotter than pepper aka the pepper found in shakers alongside salt. For some reason the word stuck, and pepper has been used ever since.
Spiced Key Lime Pie Biscuits
Everyone knows the classic American dessert Key lime pie. But have you ever thought about taking the elements of the pie and creating biscuits? Well after reading this recipe, you wont be able to stop thinking about it when next planning a sweet snack. These moreish biscuits are everything thats great about Key lime pie, and their refreshing, indulgent nature is elevated with the addition of a whipped cream layer. This cream, flavoured with Monin Spicy Mango Syrup, brings a kick of pepper which contrasts fantastically with the fruity biscuits.
What you will need:
- Hobnob biscuits (300g)
- Butter (100g)
- Three egg yolks
- Four limes
- One lemon
- Golden caster sugar (50g)
- Sweet condensed milk (397g)
- Monin Spicy Mango Syrup (60ml)
- Fresh cream (240ml)
- Whipped cream chargers
- Whipped cream dispenser
- Preheat the oven to gas mark 4/180C.
- Using a food processer, whiz up the Hobnob biscuits until they turn to crumbs. Melt the butter and pour into the processor. To ensure the two ingredients combine, blitz these up with the processors pulse setting.
- Place the buttery biscuit mix in a 34cm rectangular tart tin. When doing so, press the mixture into the base and sides of the tin. Place in the oven for 15 minutes until the biscuit mix becomes crisp.
- As the base bakes, you can focus on the lime-flavoured layer. In a large bowl, tip in the three egg yolks, zests from the lemon and limes, and golden caster sugar. Using an electric whisk, beat these ingredients together until the mixture has doubled in volume. Add the condensed milk and blend until combined. Now get the juice from the lemon and limes and add to the mix.
- Take the tart tin out of the oven, pour the lime mixture on top of the biscuit base, and return to the oven for about 20 minutes. The aim is for the lime mix to just about set but have a slight wobble. Remove from the oven to allow it to fully set.
- Place the fresh cream and Monin Spicy Mango Syrup into a whipped cream dispenser. Close the dispenser, attach a cream charger, and shake. Do this for a few seconds to produce an airy, light whipped cream.
- Squirt the whipped cream atop the biscuits, and spread it to create an even layer. Cut into rectangular slices and enjoy.