Olives New York
The W Hotel
Union Square
201 Park Avenue South
New York, NY 10003

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


    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
  • ounce salt
  • 32 ounces granulated sugar
  • 1/4 vanilla bean
  • 16 ounces water
  • 8 ounces starch
  • 3 ounces kirsch cherry liquor
    Fruit mix:
  • 123 ounces frozen mango
  • 56 ounces frozen blackberries
  • 42 ounces frozen wild blueberries
    Streusel topping:
  • 42 ounces light brown sugar
  • 42 ounces granulated sugar
  • 3 ounces cinnamon powder
  • ounces salt
  • 99 ounces all purpose flour
  • 72 ounces cold butter

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.

   Published: May 2005