6 mangoes
1 coconut
2 - 3 tbs. sugar
ground coriander
split coriander seeds
dash of cinnamon
Wash mangoes but do not
peel; slice down either side of the pit, thus cutting each mango
into three pieces. Put all pieces into a saucepan. Prepare
coconut milk by grating coconut meat and then tying it in a piece
of clean muslin cloth. Squeeze muslin bag over a bowl to extract
more juice
from the coconut. Repeat the dipping process until all juice has
been extracted and the water in the second bowl looks like thin
milk. Discard coconut pulp. Pour the bowl with the thin milk into
a saucepan with the mangoes. Boil and simmer until mangoes are
cooked, i.e. when skins are tender. Then add to the thick milk
along with sugar, cinnamon and split coriander seeds. Cover with
lid and simmer until sauce thickens. Cool.
Serves 6.
country : Somalia
course : dessert
source : Patty McDuffy [IRE_tag]