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 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 Crisp
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.