MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mangoes With Orange-Blossom Syrup And Sweet Labneh
Categories: Middle-, Eastern
Yield: 3 Servings

3 Just ripe mangoes
Pistachios; finely chopped
-or knibbed; for serving

MMMMM-----------------------FOR THE LABNEH----------------------------
1 1/2 tb Icing sugar
1 pn Ground cinnamon
10 1/2 oz Greek yoghurt (300 g)

MMMMM-----------------------FOR THE SYRUP----------------------------
6 tb Orange blossom honey (90
-ml)
3 tb Orange juice (45 ml)
1 ds Lime juice
1 1/2 tb Orange flower water

Add the sugar and cinnamon to the yoghurt, put into a sieve lined with
cheesecloth and set it over a bowl. Let the yoghurt drain for 24
hours, giving it a little help every so often by picking up the bag
and squeezing it.

To make the syrup, gently heat the honey, orange and lime juices
together in a small saucepan. Once the honey has melted, boil for 1
minute. Add the orange flower water and taste. Leave to cool.

Peel the mangoes and, using a really sharp knife, neatly slice the
cheeks from each side of the stone. Working along the shape of the
stone, slice the flesh off the sides. Cut the mango flesh into neat
slices, about 3 to 5 mm thick, and pile them on top of each other on
different plates.

Peel the cheesecloth from around the labneh, then divide it into
quarters. It isn't important, but the cheesecloth leaves such
beautiful markings on the labneh that it's nice not to spoil it. Put
a chunk of labneh beside each pile of mangoes, spoon the syrup over
the top, and scatter with pistachios.

Recipe by Crazy Water, Pickled Lemons by Diana Henry, 2002

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