| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Infood01 |
1 |
servings |
INGREDIENTS
| 4 |
lg |
Mangoes |
| 1 |
c |
Heavy whlpping cream |
| 3 |
tb |
Confectioners' sugar |
| 2 |
tb |
Freshly toasted Coconut |
|
|
Fresh mint; for garnish |
INSTRUCTIONS
Peel the mangoes and cut them into pieces. Place the mango pieces in a
mediumsized 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 I 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.
Yield: 6 servings
Converted by MC_Buster.
NOTES : Recipe Courtesy of Jessica Harris
Recipe by: IN FOOD TODAY SHOW #INL158
Converted by MM_Buster v2.0l.
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