Recipe by Chef Kate
A lush dessert, not as rich as it tastes.
Top Review by GrillinGrrrl
Wow! Absolutely marvelous. I served it to my dinner group. One of the members is a French trained chef. She commented that she was having a TBO (Taste Bud Orgasm)! The only thing I will mention is that I found it important for the mango to be very ripe. However, the papaya should be firm when purchased, as it will soften and sweeten as it cooks. I didn't want it to turn to mush! Thanks for a wonderful recipe that I will make often!
For the sorbet
- 2 1⁄2 half cups mangoes, peeled and seeded
- 1⁄4 cup lime juice, fresh
- 1⁄2 cup sugar
For the papaya
- 1 medium papaya, peeled, halved, seeded, and sliced
- 1 cup sugar
- 1 cinnamon stick
- 3 cloves
- 2 inches fresh ginger, peeled
- 3 -4 cups water
- 1⁄4 cup dark rum
For the coconut
- 1 small fresh coconut (you will have extra coconut chips leftover)
- 2 tablespoons sugar
Directions See How It's Made
- For the sorbet:.
- Combine sorbet ingredients in blender and process till smooth.
- Place in freezer container and freeze.
- For the papaya:.
- Place the papaya ingredients, except rum, in saucepan.
- Bring to a boil and simmer till fruit is soft.
- Remove fruit and chill.
- Raise heat under poaching liquid and reduce by half.
- Add rum and reduce till syrupy.
- Strain and reserve.
- For the coconut:.
- Hull and skin coconut.
- Shave chips using mandoline or vegetable peeler.
- Place on cookie sheet and scatter sugar over the chips.
- Bake for about ten minute in 350 degree oven.
- For the Dessert:.
- Mound two or three papaya slices on each of four plates.
- Scoop sorbet onto plates.
- Garnish with coconut chips.
- Drizzle syrup over the dessert.