Madras curry and mango sorbet with sweet potato mousse

During the long winter months, many of us crave the comforts of warm, spice-infused dishes. But what about desserts? Recently, I was looking up the aroma profile of Madras curry paste, which made me think of infusing its distinctive fruity, herbal-woody aroma into a mango sorbet. Both ingredients share the same woody, citrus scent that reminds me of coriander.

Madras curry and mango sorbet

Composed of garlic, sambal, ginger, cumin, curry powder and other aromatic spices, the Madras version of curry can be distinguished by the inclusion of curry leaves which add their own pungent, limey kick to this potent seasoning. Since the combination of mangoes and Madras curry paste alone might be a bit much for some, we can round out the edges by incorporating sweet, freshly squeezed orange juice.

Madras curry and mango sorbet with sweet potato mousse (4 servings)

Madras curry and mango sorbet


  • 70 g mango purée
  • 140 g orange juice, freshly squeezed
  • 30 g granulated sugar
  • 5 g Madras curry paste
  • fresh basil leaves, for garnish

Dissolve the sugar in the orange juice. Combine with the remaining ingredients and mix evenly. Churn the mixture into a sorbet.

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Sweet potato mousse

Many of us are familiar with Madras vegetable curries. The Foodpairing® Inspire Tool reveals that sweet potatoes also pair well with Madras curry and mangoes, thanks to their shared floral, violet-like notes. The smooth, creamy consistency sweet potatoes purée beautifully and can be easily transformed into a dessert mousse, making it a natural accompaniment for the Madras curry and mango sorbet.


  • 100 g sweet potato, purée
  • 15 g egg yolk
  • 25 g granulated sugar
  • 10 g water
  • 3 g gelatin leaf, pre-soaked and dissolved
  • 95 g heavy cream, whipped
  • 200 g cream cheese

In a heatproof bowl, whisk the egg yolks together with water and sugar. Set the bowl over a pot of gently boiling water (be sure that the bowl doesn’t actually come into contact with the water). Continue whisking briskly until the mixture is frothy and stiff.

Add the gelatin and continue whisking until your sabayon reaches 37°C (98.6ºF). Then add the sweet potato purée, cream cheese and whipped cream and fold. Allow the mixture to set in the desired shape.

Apple – tarragon syrup

Contrasting elements are key to any recipe, so here we infuse tart, green Granny Smith apples and fresh tarragon in a light, fruity syrup that works well as an accent to the sorbet and mousse.


  • 100 g granulated sugar
  • 100 g water
  • 100 g Granny Smith apple, sliced
  • 2½ g fresh tarragon, chopped

In a medium-size sauce pan, combine the water and sugar and bring to a boil. Next, add the apples and tarragon. Remove from heat, set aside and allow to cool.

Cover with plastic wrap and place overnight in the refrigerator. Strain the apple – tarragon syrup using a sieve.

Crunchy cashew crumble

To add a contrast of textures, you can top this dessert off with a crunchy, nutty cashew crumble—it’s a classic Indian combination with curry and sweet potatoes! And last but not least, don’t forget to garnish your dessert with fresh basil leaves for a slight, peppery touch.


  • 30 g whole wheat flour
  • 40 g ground cashews
  • 20 g unsalted butter, softened
  • 40 g granulated sugar
  • basil leaves

Preheat the oven to 180ºC/360ºF.

Whisk together the dry ingredients in a bowl. Then using your fingers or a fork, work the butter into the dry ingredients until they form crumbles.

Transfer the crumble to a pan and bake in the oven until golden brown. Allow to cool.

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