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Mango and Cardamom Trifle with Spiced Rum Baba and Mango Lime Sorbet

Equipment and preparation: You will need an ice cream maker.

By bbcfood · From Open Recipes · 41 ingredients
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Why it works: Mango and cardamom share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and 43 recipes mention both. Both carry 2-octenal, which smells fatty, green. The science ↓

The recipe

Serves 4

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Mango + cardamomtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together43 recipes

    Shared aroma: 2-octenal (fatty, green).

  2. Lemon + cardamomtop 2% of all pairs
    Aroma overlapstrong
    Mentioned together405 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Lime + cardamomtop 2% of all pairs
    Aroma overlapstrong
    Mentioned together190 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Lemon + limetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,289 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Mango + limetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together506 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (sugar, mango, lime, flour, milk, egg, butter):

  1. Vanillaabout as good a flavor fit
  2. Coconutabout as good a flavor fit
  3. Lemonthe original
  4. Pineappleabout as good a flavor fit

Fit is the average pairing score against sugar, mango, lime, flour, milk, egg, butter. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).