Mango Cream with Coconut Crisp
4 large mangoes
1 cup heavy whipping cream
3 tablespoons confectioners’ sugar
2 tablespoons freshly toasted Coconut Crisp
Fresh mint, for garnish
Peel the mangoes and cut them into pieces. Place the mango pieces in a
medium-size 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
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
Pour the mango cream into individual sherbet glasses, sprinkle each serving with
some of the toasted coconut, garnish with mint and serve. Serves 6.
1 brown coconut, shelled and peeled
Open coconut by baking it at 350 degrees F 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 Mango Cream.
Serves 8 to 10.