INGREDIENTS

INSTRUCTIONS

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. 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.
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. 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:  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.  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.

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