1^st Recipe: Mango Fool

(Serves 6)

Ingredients:

ü      3 cups mango puree, sieved

ü      1 tablespoon lime juice

ü      1/2 cup sugar

ü      3 cups stiffly whipped cream, chilled

Method:

Ø      Season the mango puree with sugar and lime juice. Chill thoroughly.

Ø      Just before serving fold in the whipped cream.

Ø      Blend lightly so that the mixture is not quite uniform in appearance, but has discernable streaks of cream and mango.

Ø      The cream may be flavored with 3 tablespoons of light rum.

2^nd Recipe: Mango Ice Cream

(6 servings)

Ingredients:

ü      1 large, fleshy mango weighing about 1 1/2 pounds

ü      1/2 cup sugar

ü      1/2 cup water

ü      1/4 cup lime juice

ü      1 cup heavy cream

Method:

Ø      Peel the mango, cut off the flesh and chop fine. There should be about 2 cups.

Ø      Make syrup with the sugar and water simmered together for 5 minutes. Cool.

Ø      Add to the mango with the lime juice, mixing thoroughly. Whip the cream until stiff and fold into the mango mixture.

Ø      Freeze in refrigerator ice trays with the cube dividers removed, at the coldest temperature available.

Ø      Stir after 1 hour, and again at the end of the second hour.

Ø      The ice cream should be ready in about 2 1/2 hours from the beginning of freezing.  

3^rd Recipe: Mango Mousse

(Serves 6 to 8)

Ingredients:

ü      Ripe mangoes, weighing about 4 pounds

ü      1/2 cup lime juice

ü      1/2 cup granulated sugar

ü      1 envelope (tablespoon) unflavored gelatin

ü      2 egg whites

ü      Pinch of salt

ü      1/2 cup heavy cream

Method:

Ø      Peel the mangoes, cut the flesh off the seeds, and puree in an electric blender with the lime juice, being careful not to over -blend.

Ø      There will be 5 cups of puree.

Ø      Stir in the sugar. Dissolve the gelatin in 1/4 cup hot water, cool, and stir into the mango puree.

Ø      Beat the egg whites with the salt until they stand in peaks.

Ø      Whip the cram until it is stiff.

Ø      Fold the cream into the egg whites, and then fold this mixture gently into the mango puree.

Ø      Pour into a large serving dish, or into individual dishes, and refrigerate for 2 to 3 hours, or until set.