Crunchy Mango and Berry Cobbler with Lime Sorbet
Chefs Todd English and Victor LaPlaca of Olives – New York, NY
Adapted by StarChefs.com

Yield: 10-15 Servings

Ingredients:

Key lime sorbet:

• 35 ounces key limejuice
• 53 ounces sorbet syrup
• 35 ounces water
• 16 ounces fresh orange juice

Sorbet syrup:

• 48 ounces sugar
• 48 1/2 ounces liters water
• 13 ounces light corn syrup

Mango slurry:

• 70 1/2 ounces mango puree
• ½ ounce salt
• 32 ounces granulated sugar
• 1/4 vanilla bean
• 16 ounces water
• 8 ounces starch
• 3 ½ ounces kirsch cherry liquor

Fruit mix:

• 123 ½ ounces frozen mango
• 56 ounces frozen blackberries
• 42 ounces frozen wild blueberries

Streusel topping:

• 42 ounces light brown sugar
• 42 ounces granulated sugar
• 3 ½ ounces cinnamon powder
• ¾ ounces salt
• 99 ounces all purpose flour
• 72 ounces cold butter

Method:
For sorbet syrup:
Combine all the ingredients in a pot. Bring to a boil, stirring well to dissolve the sugar. Chill the syrup over night.

For sorbet:
Combine all ingredients and process in ice cream machine according to manufacturer’s instructions.

For mango slurry:
Combine mango puree, salt, sugar, vanilla bean and half the water in a pot and bring to a boil. In a bowl combine the starch, kirsch and the remaining water and mix until lump free. When your liquid has come to a boil temper some into your starch solution, return to the pot and cook until it bubbles and the starch flavor is cooked out

For fruit mix:
Thaw frozen fruit a while to drain a bit of the liquid. When the mango slurry is ready, combine it with the fruit and place mixture into hotel pans.

For streusel:
Combine all the ingredients in an electric stand mixer with a paddle attachment and mix until the butter has worked into the flour and the mixture has a mealy/lumpy look to it, remove and take your streusel and dump into a container. Chill for several hours then work the lumps to get an even crumble topping.

Preheat oven to 350°F. Pour handfuls of streusel over the hotel pans of mango fruit filling and bake until it fruit bubbles and the streusel is golden in color.