Ingredients
Mango Syrup
3 mangos
60 grams of confectioner’s sugar
Lima juice of 1 lima
60 ml of white rum
Raspberry Sauce
500 grams of frozen raspberries
30 grams of confectioner’s sugar
Cassis cream (optional)
Ice cream, for serving
Almond pralines, for serving
Preparation
- To prepare the mango syrup start out by peeling the mangos and with a serrated sharp knife, separate as much pulp as possible from the seeds (do this over a plate as it is messy and so as to take advantage of all the juice). Blend the mangos in a blender along with the rest of the ingredients. Keep this in a recipient in the refrigerator until serving time.
- For the raspberry sauce, defrost or partially defrost the raspberries. Blend them along with the sugar to form a fine cream. Keep this in the refrigerator until serving time. This sauce can also be frozen if you want. A tablespoon of cassis is a good complement for the raspberry sauce.
- Serve with ice cream and almond pralines.
Serves 6 to 8.
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