Any fruit ice cream will serve for the Coupe Mount Kenya especially peach ice cream. Fruit sherbet may also be used. Canned pineapple may be substituted for the fresh, but it does not have the same zing.
4 or 5 RIPE MANGOS, peeled and pitted
1 cup HEAVY CREAM
1/2 cup SUGAR
2 Tbs. LEMON PEEL cut in tiny ribbons
1/2 cup CONDENSED MILK
1/2 tsp. SALT
PINEAPPLE RUM SAUCE
1 cup PINEAPPLE JUICE (canned)
1 cup SUGAR
1/2 cup WHITE RUM
3 cups FRESH PINEAPPLE
1 Tbs. PISTACHIO NUTS
For the Mango Ice Cream: Mash 4 or 5 RIPE MANGOS, peeled and pitted. There should be 2 cups. Whip: 1 cup HEAVY CREAM with 1/2 cup SUGAR until stiff. In a 2-quart bowl: Combine: 2 cups MASHED MANGOS, 2 Tbs. LEMON PEEL cut in tiny ribbons, 1/2 cup CONDENSED MILK and 1/2 tsp. SALT. Fold in the whipped cream. Pour into freezer trays or a 6-cup mold and freeze.
For the Pineapple Rum Sauce: In a 1-quart sauce pan: Simmer: 1 cup PINEAPPLE JUICE (canned) and 1 cup SUGAR until it dissolves and a syrup is formed. Add 1/2 cup WHITE RUM. Cool. In a 2-quart bowl: Cut 3 cups FRESH PINEAPPLE in 1/2-inch dice. Pour the Pineapple Rum Sauce over the pineapple. Marinate for several hours.
Place 1 scoop MANGO ICE CREAM in a 6-oz. wineglass. Top with 3 to 4 oz. PINEAPPLE RUM MIXTURE. Garnish with 1 Tbs. PISTACHIO NUTS, coarsely chopped.
country : Kenya
course : dessert
source : The African Cookbook / Bea Sandler