Name: Mango Cream with Coconut Crisps
Ingredients: 4 lg Mangoes; 1 c Heavy whipping cream; 3 tb Confectioners' sugar; 2 tb Freshly toasted Coconut Crisps; Fresh mint; for garnish; 1 Brown coconut; shelled and peeled

It is not persecution alone that we ought to fear, not those forces that in open warfare range abroad to overthrow and defeat the servants of God. It is easy enough to be on one’s guard when the danger is obvious; one can stir up one’s courage for the fight when the Enemy shows himself in his true colors. There is more need to fear and beware of the Enemy when he creeps up secretly, when he beguiles us by a show of peace and steals forward by those hidden approaches which have earned him the name of the 'Serpent.'… Those whom he has failed to keep in the blindness of their old [pagan] ways he beguiles, and leads them up a new road of illusion. He snatches away people from within the Church herself, and while they think that coming close to the light they have now done with the night of the world, he plunges them unexpectedly into darkness of another kind. They still call themselves Christians after abandoning the Gospel of Christ and the observance of His [moral] law; though walking in darkness they think they still enjoy the light.

Cyprian

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Gma5	1	servings

INGREDIENTS

4	lg	Mangoes
1	c	Heavy whipping cream
3	tb	Confectioners' sugar
2	tb	Freshly toasted Coconut Crisps
		Fresh mint; for garnish
1		Brown coconut; shelled and peeled

INSTRUCTIONS

COCONUT CRISPS
1. Peel the mangoes and cut them into pieces. Place the mango pieces in a
medium-sized saucepan with water to cover and cook them over low heat for
10 minutes, or until very tender.
2. When cooked, put the mango through a food mill until you have a thick
pulp. Place the pulp in a small bowl, cover it with plastic wrap, and chill
it for 1 hour.
3. Meanwhile, whip the cream with an electric mixer or wire whisk, slowly
sprinkling in the sugar. When the mango pulp is chilled, slowly fold in the
sweetened cream, stirring only enough to make sure that the ingredients are
well mixed.
4. Pour the mango cream into individual sherbet glasses, sprinkle each
serving with some of the toasted coconut, garnish with mint and serve.
Serves 6
Coconut Crisps:
1. Open a brown coconut by baking it in a 350 degree oven for 10 minutes,
then whacking it soundly with a hammer on its "fault" line. Take out the
coconut meat, reserving the liquid for other uses.
2. Remove the brown rind from the meat and pare the coconut into long thin
strips with a potato peeler or paring knife. Place the pieces on a cookie
sheet and brown them under the broiler for about 5 minutes, or until they
are lightly toasted to charred black in the blink of an eye. Serve warm
with drinks.
Serves 8 to 10
Converted by MC_Buster.
NOTES : From Chef and author Jessica B. Harris
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”