Tropical Indulgence

READY IN: 2hrs 30mins
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!

Ingredients Nutrition

Directions

  1. For the sorbet:.
  2. Combine sorbet ingredients in blender and process till smooth.
  3. Place in freezer container and freeze.
  4. For the papaya:.
  5. Place the papaya ingredients, except rum, in saucepan.
  6. Bring to a boil and simmer till fruit is soft.
  7. Remove fruit and chill.
  8. Raise heat under poaching liquid and reduce by half.
  9. Add rum and reduce till syrupy.
  10. Strain and reserve.
  11. For the coconut:.
  12. Hull and skin coconut.
  13. Shave chips using mandoline or vegetable peeler.
  14. Place on cookie sheet and scatter sugar over the chips.
  15. Bake for about ten minute in 350 degree oven.
  16. For the Dessert:.
  17. Mound two or three papaya slices on each of four plates.
  18. Scoop sorbet onto plates.
  19. Garnish with coconut chips.
  20. Drizzle syrup over the dessert.

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