Flambeed Mango served during Pope Francis' 2015 papal visit
MANILA, Philippines — In January 2015, when His Holiness, Pope Francis, made a papal visit to the Philippines, Chef Jessie Sincioco served as the pope’s caterer. She was handpicked by the committee formed to prepare for the pope’s apostolic and state visit.
Feeling blessed to perform the holy task, the very talented and down-to-earth chef thus religiously served Pope Francis the best meals she could muster. The late pope appreciated everything, cheerfully partaking of each meal that Chef Jessie prepared for him.
She served him a variety of dishes, from breakfast to lunch to dinner, from starters to main courses to desserts — and His Holiness’ favorite dessert from among those he had was Chef Jessie’s Flambéed Mango with Mantecado Ice Cream.
Now that Pope Francis has passed on and the papal conclave at the Vatican has elected his successor in Pope Leo XIV, let us bid him sweet adieu and remember him with fondness by sharing the recipe of the mango dessert that was served to him during his papal visit to the Philippines.
The Filipino people will never forget you, Pope Francis.
Flambéed Mango with Mantecado Ice Cream
Ingredients:
1 tbsp. brown sugar
1 tbsp. butter
1 pc. mango, diced
1 tbsp. Grand Marnier
Dash of cinnamon
Juice of 1/2 pc. orange
Juice of 1/2 pc. mango
Juice of 1/4 pc. lemon
1-1/2 tbsps. candied orange rind*
1/4 tsp. grenadine
1 scoop Mantecado ice cream
Sprigs of fresh mint leaves
Procedure:
1. Caramelize brown sugar in a pan. Cook until golden and bubbly.
2. Add butter.
3. Add mangoes. Pour in Grand Marnier and flambé until the flame dies down and alcohol is cooked.
4. Add a dash of cinnamon powder. Pour in orange, mango and lemon juices.
5. Add half of the candied orange rind, which can be made ahead by cutting thin strips of orange rind, without any trace of the white pith, and cooking them in a saucepan with a little sugar until syrupy and golden. After this, add the grenadine.
6. Spoon into a martini glass, top with a scoop of Mantecado ice cream. Garnish with remaining candied orange rind and sprigs of mint leaves, and serve immediately.
