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.
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
- Peel the mangoes, remove the stones and mash the pulp.
- Add in the lemon, condensed milk and salt.
- In a separate bowl, add the sugar to the cream and whip until stiff.
- Gently fold in the cream mixture.
- 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:
Juice from 1 can of pineapple chunks
1 cup sugar
1/2 cup white rum
1 fresh pineapple
- In a saucepan, stir together the pineapple juice and the sugar and simmer on a low heat until you get a syrupy consistency.
- Add the rum and leave to cool.
- Cut up the pineapple into chunks, pour over the sauce and leave to infuse for four hours.