Tropical Indulgence

A lush dessert, not as rich as it tastes.

• Ready In: 2 hrs 30 mins
• Serves: 4-6

Ingredients

• 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

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.