Ante de Mango

There are many variations of antes, using different dry breads or cakes layered with seasonal fruits and pastry cream. This version was shared by my friend Luz Elena, the mother of my son Kaelin's classmate Pedro, during this year's mango season. Although it seemed too easy to be true, it is delicious. You can use any fruit you have on hand and any type of dry, airy bread or sponge cake. You should prepare this dessert at least one or two days in advance so all the flavors and textures can come together. It is wonderful after a big dinner because it is very light and fruity.

INGREDIENTS
Serves 8 to 10

1 cup raisins

1 cup passion fruit liqueur (passion fruit-flavored mezcal) or another liqueur

7 cups Pan de Yema, or another egg bread, fresh or a few days old; or dry anise cookies, biscotti, panettone, or sponge cakes

3 large ripe mangoes, peeled and pitted, cut into cubes (5½ to 7 cups), or any other fruit

1 cup evaporated milk

¾ cup sweetened condensed milk

1½ teaspoons vanilla extract

1 teaspoon orange extract

1 cup heavy cream, whipped to stiff peaks

METHOD

In a small saucepan, soak the raisins in the mezcal liqueur for 10 minutes over low heat, covered. If using fresh bread, dry the bread in the oven for 10 minutes. (If using dry bread, anise cookies, biscotti, panettone, or sponge cakes, skip this step.)

Place half the mango and all the evaporated milk in a blender. Purée until smooth. Pour this mixture into a bowl and repeat with the remaining mango, condensed milk, vanilla, and orange extract. Add to the first mixture and stir well. Fold in the whipped cream one third at a time. Strain the raisins and set aside both the liqueur and the raisins.

Place a few cubes of bread in each of 10 to 12 wine glasses or other tall glass vessels. Drizzle a little of the reserved liqueur over the bread, followed by a few raisins. Pour some of the mango mixture on top. Add another layer of bread, liqueur, raisins, and mango until the glass is full. Garnish with a few raisins on top.

Cover tightly with plastic wrap and refrigerate for 1 to 2 hours. You can also prepare this in the morning and serve in the evening, but it tastes even better if left for a day or two. You may also serve each portion with a spoonful of whipped cream on top. The ante can also be prepared in a single straight-sided transparent container instead of individual wine glasses.

Excerpted from "Seasons of My Heart, A Culinary Journey Through Oaxaca, Mexico" (Ballantine Books, November 1999, ISBN 0-345-42596-0)

Last modified: November 2008, January 2022