Mango Foolafrican, desserts, fruits 20 single very ripe mangoes,peeled 60 ml cointreau (optional) 500 ml thick cream 1 single mint sprigs for garnishment Extract all the mango flesh, including that from the skins and the central seed. Put the flesh in a blender with Contreau and cream and blend for 30-45 secs. Pour into either a large dessert serving bowl or into individual dessert glasses. Chill until set. Before serving, decorate with mint sprigs. From: A Taste of Africa by Dorinda Hafner Typed by: Joell Abbott 8/94 Submitted By JOELL ABBOTT On 08-16-94 |
