Mango and Coconut Soup, with a Lemon Sherbet Dessert Recipes

Mango and Coconut Soup
1½ kg. of mangoes, peeled and diced
1/3 of a cup of fresh orange juice
¾ of a cup of water
¼ of a cup of gingered wine
2 cups of frozen coconut milk

Dessert Preparation

1. Sherbet: Place the sugar, water and wine in a small pot and place it in a pot at low flame till it dissolves.  When it boils lower the flame and cook with out the lid for 5 minutes.  Withdraw the syrup and let it cool off.
2. Add the juice and the grated lemon peels to the syrup pass to a metallic mold and freeze till its firm.  Take out and place in a small pot, then whip up it up for a few seconds.  Whip the egg white till it creams up then mix with sherbet with slow circular movements.  Return to mold, cover and freeze till it hardens.
3. Soup: Blend the mango: add the orange juice, water and gingered wine.  Blend for 3 more seconds and place in the refrigerator.  Mix the coconut milk with the soup, and then divide it between 6 soup bowls and place sherbet balls in them.

6 servings