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| English: Ice cream of Mango (Photo credit: Wikipedia) |
Ripe mangoes give slightly when pressed and are fragrant at the stem end. Depending on the variety, they can range in color from green to various shades of orange, yellow, and red. When cutting a mango, the goal is to remove as much flesh as possible from both sides of the wide, flat pit. Pill the fruit with a vegetable peeler or small, sharp knife, then stand it on one narrow side with the stem pointing toward you. Slice down on one side of the stem just grazing the pit. Repeat on the other side. Trim the remaining flesh from the pit.
You will need:
1 large ripe mango, peeled and pitted
1 fresh papaya, peeled, halved and seeded
1/4 fresh pineapple , peeled, slice 1/4 inch (6 mm) thick, and cored
1 kiwifruit, peeled
Zest and juice of 1 lime
1 tablespoon sugar, plus more as needed
Pinch of salt
1 tablespoon Cointreau or rum
1 pint (16 fl oz/500 ml) Coconut ice cream or good-quality purchased coconut ice cream or sorbet
Here's how:
Cut the mango, papaya, pineapple, and kiwifruit into 1/4-inch (6 mm) cubes. In a bowl, combine the fruit, lime zest and juice, the 1 tablespoon sugar, the salt, and the Cointreau. Stir, taste, and add additional sugar if needed. Cover and refrigerate until cold, about 1 hour.
Remove the ice cream from the freezer to soften until it can be easily scooped. Divide half of the fruit among 6 parfait or pilsner glasses. Add 1 medium scoop of ice cream to each glass and carefully press into the fruit. Divide the remaining fruit among the glasses, spooning it over the ice cream. Top each glass with one more scoop of ice cream. Place the parfaits in the freezer for up to 2 hours before serving.
Serving Tip: If this dessert is left in the freezer for more than 2 hours, the fruit will become too hard.
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