Papaya and Mango With Mango Cream

READY IN: 1hr 45mins
Recipe by Kim127

This recipe was in an Around the World cookbook I have. Posted for the Africa region of Zaar World Tour 2006. Cook time is chilling time.

Top Review by sassafrasnanc

Honestly, I had reservations about making this dish but I needed to use some mangos and papaya quickly and Kim127 hasn't let me down yet. I'm so glad that I did try it! Not only was it easy to prepare it was a scrumptious dessert. I added plantain and used unsulphured, unsweetened apricots and threw on a few cashews just because I was in South Africa! :) ZWT4 with the Babes traipsing around Africa.

Ingredients Nutrition


  1. Take one thick slice from the mango and, while still on the skin, slash the flesh with a sharp knife in a criss-cross pattern to make cubes.
  2. Turn the piece of mango inside-out and cut away the cubed flesh from the skin.
  3. Place in a bowl, mash with a fork to a pulp, and then add the cream and mix together well. Spoon into a freezer container and freeze for about 1-1 1/2 hours, or until half frozen.
  4. Meanwhile, put the apricots and orange juice in a small saucepan. Bring to a boil and then simmer gently until the apricots are soft, adding a little more juice or water if necessary, so that the apricots remain moist. Remove the pan from the heat and set aside to cool.
  5. Chop or dice the remaining mangoes and place in a bowl.
  6. Cut the papaya in half, remove the seeds and peel. Dice the flesh and add to the mango.
  7. Pour the apricot sauce over the fruit and gently toss to coat.
  8. Stir the half-frozen mango cream a few times until spoonable, but not soft.
  9. Serve the fruit topped with the mango cream.

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