mango cream with coconut crisp

Directions

1. 1

   Mango Cream with Coconut Crisp Source: Good Morning America 4 large mangoes 1 cup heavy whipping cream 3 tablespoons confectioners’ sugar 2

2. 2

   Place the mango pieces in a medium-size saucepan with water to cover and cook them over low heat for 10 minutes, or until very tender

3. 3

   When cooked, put the mango through a food mill until you have a thick pulp

4. 4

   Place the pulp in a small bowl, cover it with plastic wrap, and chill it for 1 hour

5. 5

   Meanwhile, whip the cream with an electric mixer or wire whisk, slowly sprinkling in the sugar

6. 6

   When the mango pulp is chilled, slowly fold in the sweetened cream, stirring only enough to make sure that the ingredients are well mixed

7. 7

   Pour the mango cream into individual sherbet glasses, sprinkle each serving with some of the toasted coconut, garnish with mint and serve

8. 8

   Coconut Crisp 1 brown coconut, shelled and peeled Open coconut by baking it at 350 degrees F for 10 minutes, then whacking it soundly with a