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  COAST CUISINE  

Mango and Orange Sorbet + PLUS

 

 Coastweek   Kenya


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MANGO AND ORANGE SORBET

Coastweek - - The combination of fresh fruit and ready-prepared
orange juice in this sorbet is deliciously refreshing after a spicy meal.
It is even more extravagant served either with good quality chocolate
biscuits or a bar of good bitter chocolate.

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INGREDIENTS:

  • 500 ml freshly squeezed orange juice

  • one large ripe mango

  • four table spoons caster sugar

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PREPARATION:

  1. Transfer the orange juice into a freezer-proof container and freeze until it is completely solid.

  2. Run hot water over the container for just a few seconds, then turn out the frozen block of orange juice.

  3. Stone, peel and slice the flesh of the large mango.

  4. Blend the frozen juice and mango in a liquidiser until smooth.

  5. Then transfer to a freezer-proof container and freeze until required.

If you prefer a softer sorbet you can process the frozen mixture in a food processor or a liquidiser briefly before serving in well-chilled glasses or in scoops, sprinkled with a little grated chocolate.

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PASSION FRUIT AND MANGO SORBET

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INGREDIENTS:

  • four ripe, wrinkled passion fruits

  • three medium ripe mangos (or large ripe peaches) peeled and chopped

  • two tablespoons sugar, or, to taste

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PREPARATION:

  1. Cut the passion fruits into halves.

  2. Spoon the pulp (seeds and all) into a food processor container or blender.

  3. Add the mangos. Process until pureed. Strain out the seeds.

  4. Taste the mixture and add sugar if desired.

  5. Freeze the mixture in attractive serving bowls/ large wine glasses.

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MANGO AND COCONUT SORBET

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INGREDIENTS:

  • 3/4 cup water

  • 1/4 cup Sugar

  • one large mango, peeled, pitted, and chopped

  • 3/4 cup unsweetened pineapple juice

  • 1/4 cup well-stirred cream of coconut

  • two tablespoons fresh lime juice, or to taste

  • a pinch of freshly grated lime peel

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PREPARATION:

  1. In a small saucepan boil the water with the sugar, stirring, until the sugar is dissolved, simmer the mixture for for minutes, and remove the pan from the heat.

  2. Let the syrup cool to room temperature and chill it, covered, until it is cold.

  3. In a blender puree the mango with the pineapple juice, the cream of coconut, the lime juice, the freshly grated lime peel, and the syrup until the mixture is smooth.

  4. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

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LAMU MANGO SORBET

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INGREDIENTS:

  • two large Lamu mangoes, drained and pureed

  • half a cup carbonated water

  • one third cup honey

  • one tablespoon lime juice

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PREPARATION:

  1. In a medium bowl, combine the mango puree, water, honey and lime juice; mix until well-blended.

  2. Freeze the mixture in an attractive serving bowls/ large wine glasses.

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MTWAPA MANGO SORBET

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INGREDIENTS:

  • two large mangoes,

  • one lime,

  • one tablespoon white rum,

  • one egg white,

  • one glass champagne

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PREPARATION:

  1. Peel the mangoes and cut the flesh.

  2. Mash to a pulp and add lime juice, champagne and rum.

  3. Place in ice cream tray and freeze.

  4. When it starts to set around the edges, beat till smooth.

  5. Add the beaten egg white and fold into the sorbet.

  6. Replace in refrigerator - serve in champagne glasses.

 

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.

info@coastweek.com   

 

 

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