Soursop Bisque with Mango & Agbalumo

Soursop Bisque | Seared Mango | Agbalumo Leather

Dear Soursop. Next to avocados you are a tough one to crack. You are either unripe or in the blink of an eye totally over ripe and rotting. Also known as graviola, custard apple, and in Latin America, guanábanav once cut open one cannot help one’s self, but start to eat the flesh of this fruit. However, lately I’ve been exploring more ways to consume this amazing fruit. A few months ago there was this perfect point in nature where Agbalumo, Soursop and Mango were all in season together. It was a trifecta! Here is one of the ways which the three of them were combined in a single dish. These three fruits were meant to be together and they are 3 of my top 10 favourite fruits of all time. More on that in another post.

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For the agbalumo poppy seed leather, it is just something I’ve been playing around with. It brings an interesting element to this dish both visually and in texture. It does however need to be prepared in advance and best requires a dehydrator. It will take 8-12 hours to dry out in a dehydrator. Also provided in the instructions is the option to use a standard oven, but it will also require the same amount of time.

Print Recipe

Soursop Bisque with Grilled Mango and an optional Agbalumo Leather

Serves: 2 Prep Time: 45 Mins Cooking Time: 10 Mins 10 Mins Nutrition facts: 200 calories 20 grams fat

Ingredients

Soursop Bisque

1 medium soursop fruit

Fresh mint leaves for garnish

 

Grilled Mango

1 small firm mango

1 tablespoon olive oil

pinch of salt

 

Agbalumo Poppy Seed Leather

2 agbalumo fruits, seeded and pulp removed

1 orange, peeled and deseeded

1 tsp orange zest

1 1⁄2 tablespoons flax meal

1 1⁄2 tbs sweetener (coconut sugar, agave syrup, maple syrup. Do not use honey)

1 tsp poppy seed

pinch salt

 

Instructions

Soursop Bisque

• Peel the soursop and remove the seeds
• Place the pulp in a blend and blend until smooth

Note: May need to add a little water to thin the puree if it is too thick

 

Seared Mango

• Deseed the mango and cut into cubes
• Heat a small pan over medium high heat. Once the pan is hot, add olive oil. Once oil
  is almost smoking hot, place the mango cubes on the pan.
• Sear each side of the mangos for 2 to 3 minutes, or until they begin to brown
• Remove from heat and set aside to cool

 

Agbalumo Poppy Seed Leather (optional)

• In a high-speed blender, blend all ingredients except for the flax meal and poppy seeds, until per-
  fectly smooth.
• Add flax meal and blend until it is just incorporated into the mixture
• Thinly spread the mixture onto non-stick sheet
• Sprinkle with poppy seeds and dehydrate for 6 to 8 hours. After 6-8 hours transfer onto mesh screen and
  continue to dehydrate until crisp. Break into pieces and store in fridge

 

Plating

• Pour the soursop puree into a wide bowl
• Place the seared mango cubes clustered in the center
• Break up the agbalumo leather and place around the bowl
• Garnish with mint leaves

Notes

Tip: You can dehydrate food in your standard oven, though it requires the oven to be on for several hours. Just turn the oven on to the lowest setting, place mixture on a baking tray lined with parchment paper. After 6-8 hours flip this onto a baking rack and continue to dry for another 4-5 hours.