Instructions

The chutney can be prepared the day before. Peel the mango and cut into one-inch pieces. Put them in a bowl and cover with sugar, stir with a spoon and cover with plastic wrap. Store it in the refrigerator for at least two hours but for a maximum of 4 hours. Prepare the spices according to the amount indicated.

As for the cardamom, use only the seeds inside the shell. Measure the vinegar. In a saucepan, place the mango with all the water it has released, vinegar and other ingredients, without forgetting anything. Bring to a boil, then turn the heat to low and cook for about an hour, stirring occasionally with a spoon. The times may vary depending on how hot the stove is and how much water evaporates from the mango.

When the liquid has almost completely evaporated and been reduced to a syrup, turn off the heat and place the mango chutney into a jar. It makes about 4 cups (400 g) of mango chutney. Let cool completely and store in the refrigerator until ready to serve. To make the waffles, first beat the eggs. Add the melted butter once it has cooled completely. Add the grated aged Tuscan Pecorino and mix everything well. Add sifted flour, little by little, alternating with milk. You should get a fluffy mixture but not a liquidy one. Let the mixture sit in the refrigerator for an hour.

Heat the waffle machine according to the instructions. Pour a ladle of the mixture into the waffle machine until it has been all used up. Dice the pecorino cheese into small squares, put in a bowl, and cover with milk. Let it sit for one hour. Beat it using a hand mixer, adding milk if it is too thick. The mix should be slightly soft. Assemble the dish: place a waffle on it, put the ice cream ball in the middle of the Pecorino using an ice cream scoop, and then garnish with the mango chutney.