African recipe: Pawpaw And Mango With Mango Cream

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* Exported from MasterCook *

 

Pawpaw And Mango With Mango Cream

 

Recipe By : Classic African by Rosamund Grant

Serving Size : 4 Preparation Time :0:00

Categories : African Desserts

Fruit

 

Amount Measure Ingredient -- Preparation Method

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2 Large Mangos -- Ripe

300 Milliliters Extra Thick Double Cream

16 Dried Apricot Halves

150 Milliliters Orange Juice -- -Or-

Water

1 Pawpaw -- Ripe

 

1. Take one thick slice from one of the mangoes and, while still on the

skin, slash the flesh with a sharp knife in a crisscross pattern to make

cubes.

 

2. Turn the piece of mango inside-out and cut away the cubed flesh from the

skin. place in a bowl, mash with a fork to a pulp, then add the cream and

mix together will. Spoon into a freezer tub and freeze for about 1-1 1/2

hours until half frozen.

 

3. Meanwhile, put the apricots and orange juice or water in a small

saucepan. Bring to the boil, then simmer gently until the apricots are soft,

adding a little more juice or water if necessary, so that the apricots

remain moist. Remove from the heat and set aside to cool.

 

4. Chop or dice the remaining mango as above and place in a bowl. cut the

pawpaw in half, remove the seeds and peel. Dice the flesh and add to the

mango.

 

5. Pour the apricot sauce over the fruit and gently toss to coat all the

fruit.

 

6. Stir the semi-frozen mango cream a few times until spoonable but not

soft. Serve the fruit topped with the mango cream.

 

 

 

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NOTES : Mangoes vary tremendously in size. If you can only find small ones,

buy three instead of two for this refreshing dessert.