3 mangoes, chilled
1/3 cup fresh mint, plus six sprigs for garnish
1/3 cup crystallized ginger, finely chopped
1 cup water
1 large or 2 small limes
Coarsely chop the mint.
Finely chop ginger.
Remove the green (zest) portion of the peel or zest the lime. Avoid the bitter white pith.Squeeze the zested lime to yield approximately ¼ cup juice.
Place the ginger, mint, lime zest, lime juice, and ½ cup water into a small shallow sauté pan. Simmer for 15 to 20 minutes.
Strain the liquid.
Return the liquid to the sauté pan. Simmer until the liquid is reduced to ¼ cup. Cool.
Slice mangos lengthwise along the pit. Slice along the pit in the other half. Remove the pit and discard.
Score each half of the mangos every half to three quarters inch lengthwise and crosswise being careful not to cut through the peel.
Holding the mango in half with cut side facing up, gently push the center of the mango up and the outside edges out to invert the mango and create a ‘domed' hedgehog. Repeat with remaining mango halves.
Place the mango hedgehogs on serving plates.
Pour syrup over each mango hedgehog, garnish with fresh mint sprig, and serve immediately.