Earlier this month I posted a recipe for delicious groundnut soup – a traditional dish eaten in Africa. But what meal is complete without a little something sweet to finish?

In Burning Embers, the protagonist, Coral, savours the ripe, succulent mangos that are grown in the area surrounding her homestead in Mombasa. Here’s a beautifully simple receipt for Coupe Mount Kenya, which is a staple of Kenyan cuisine and is wonderfully refreshing and sweet.

Ingredients:
4 or 5 ripe mangoes (a mango is ripe when it smells fragrant when held near your nose and the skin indents slightly when pressed)
1 cup cream
½ cup caster sugar
Rind of one lemon, grated
½ cup condensed milk
½ teaspoon of salt

1. Peel the mangoes, remove the stones and mash the pulp. 
2. Add in the lemon, condensed milk and salt.
3. In a separate bowl, add the sugar to the cream and whip until stiff.
4. Gently fold in the cream mixture.
5. Pour into moulds or plastic containers, and freeze until set.

If you want a truly Kenyan taste, serve this ice cream with a sprinkling of pistachio nuts and generous drizzling of fresh pineapple rum sauce.

For the pineapple rum:

Ingredients:
Juice from 1 can of pineapple chunks
1 cup sugar
1/2 cup white rum
1 fresh pineapple

1. In a saucepan, stir together the pineapple juice and the sugar and simmer on a low heat until you get a syrupy consistency.
2. Add the rum and leave to cool.
3. Cut up the pineapple into chunks, pour over the sauce and leave to infuse for four hours.