ScarlettMango Sorbet with Tropical Fruit Salad
January 9th 2008 14:17
Mango Sorbet with Tropical Fruit Salad
About Mango Sorbet with Tropical Fruit Salad
A rich sorbet complements this delightful combination of exotic fruits.
About creamed coconut
Creamed coconut is a very concentrated coconut extract without the water. Like coconut oil, it is hard at a low room temperature. It is basically coconut cream concentrate, and can be made into coconut cream by missing it with water, or into coconut milk by mixing it with a larger amount of water. It is typically sold as a 200 ml block in a plastic bag inside a small box. In the Uk it is widely and cheaply available (from £0.30 – £1.00 per 200 ml block) in Asian convenience stores and in the Asian sections of large supermarkets.
About Star fruit
The star fruit – carambola – is a species of tree native to Indonesia, India and Sri Lanka and is popular throughout Southeast Asia Trinidad Malaysia and parts of East Asia. It is also grown in Dominican Republic, Brazil, Peru, Ghana, Guyana, Samoa, Tonga, Taiwan, French Polynesia, Costa Rica and Australia. Star fruit is commercially grown in the United States in south Florida and Hawaii. It is closely related to the bilimbi.
Its fruit, the carambola, more popularly known as star fruit, but also coromandel gooseberry, kamranga, or five finger, is a golden-yellow to green berry. When cut across it shows a 5-pointed (sometimes 6-pointed or 7-pointed) star shape, hence the name, “star fruit”.
Star fruits are crunchy, and have a slightly tart, acidic, sweet taste, reminiscent of pears, apples, and sometimes grapes. The fruits are a good source of vitamin C. Its seeds are small and brown. The consist of a tough outer skin and a tangy white inside.
INGREDIENTS
Serves 4
125 gm / 4½ oz caster sugar
½ lemon, juice
500 gm / 1 lb canned mango pieces in syrup, drained
2 tablespoons creamed coconut, crumbled
2 egg whites
For the fruit salad
1 mango, peeled, stoned and sliced
1 papaya, peeled, deseeded and diced
2 small bananas, sliced
1 star fruit, tough ribs peeled off, then sliced
250 gm / 9 oz pineapple, peeled, cored and cut into wedges
2 limes / 1 large lemon, juice
To garnish
4 tablespoons shredded or desiccated coconut
1. Put the sugar and 250 ml / 9 fl oz of water into a small saucepan and bring the mixture to the boil, stirring until the sugar has dissolved.
2. Reduce the heat and simmer for 5 minutes to make a syrup.
3. Strain the lemon juice into the syrup, then set it aside for 15 minutes to cool.
4. Purée the syrup, canned mango and coconut in a food processor, or with a hand-held mixer, to make about 800 ml / 1 pint 9 fl oz.
5. Pour the mixture into a freezerproof container, cover and freeze for 2 hours, or until it is just firm. (Use the fast-freeze setting if your freezer has one.)
6. When the mango mixture is frozen, whisk the egg whites until they form soft peaks.
7. Scrape the mango mixture with a fork to form crystals, then use a whisk to beat in the egg whites, making sure they are well mixed.
8. Return the sorbet to the freezer and freezer for 1½ hours.
9. Remove the sorbet from the freezer and whisk it again. Press it down with a spatula and return it to the freezer for a further 1 hour, or until it is firm.
10. When the sorbet is almost frozen, prepare the fruit for the salad and put it in a bowl.
11. Add the lime or lemon juice and gently toss it into the fruit, then set the salad aside.
12. Heat a heavy-based nonstick frying pan and dry-fry the coconut for 30 seconds to 1 minute, stirring, until it is lightly browned around the edges.
13. Serve the fruit salad with two scoops of sorbet per person, topped with the coconut. Any remaining sorbet will keep, frozen, for 3 months.
**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **
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