Serves 4 Hello summer, nice to see you again. This year let’s stay cool, no overheating, no frustration, no sweaty t-shirts. I have to admit I don’t think you’re playing fair – soaring above 100F in June, but I’ll take drastic measures to keep the peace, if need be. I can curl up in an ice bath. Thankfully, however, there’s something better and tastier: cold soup. Inspired by the Guyanese in South America and their love of Caribbean flavors, today’s special is mango and coconut-tastic. I’m ready to do laps in this chill goodness. The flavor is light – thanks to the coconut water – silky, even. This is high class – good for breakfast, lunch or dinner. Eat it by itself or eat it as a starter or eat it as dessert. Just eat it. Ingredients: 4 medium ripe mangoes (about 3.5 cups chopped) 1 1/3 cup coconut water (1 can) 1 cup yogurt 1/2 cup coconut milk 1/2 cup milk 1 Tbsp rum (white or dark) honey, if necessary ( I didn’t use …
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Serves 8 (really this depends on the size of your mangoes) What would you make if you had milk and ginger root, but no refrigeration? What if you had mangoes but no ice cream machine or blender? You’d use up that milk as fast as possible – whip it up into a ginger custard and toss it with stewed mangoes! This is a high class treat in The Gambia, where real milk is far less common than imported powdered milk. As for the parfait glasses? Totally a Sasha-spin. Feel free to just dollop the cream with a gallop of mangoes in the center of a small bowl for rustic appeal. Inspired by “Stewed Mangoes” in The World Cookbook for Students. Ingredients For the stewed mangoes 3-4 small mangoes, diced 1/4 cup water 1/3 cup sugar, or as needed (if your mango is ripe you may not need any sugar) For the ginger custard 1 1/2 tsp packed fresh grated ginger 2 eggs 1 cup whole milk 1 cup heavy cream 1/3 cup sugar Method: First for …
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A puckering combination of tart and sweet, the frozen Daiquiri blends ripe fruit, rum, and fresh lime juice with a mountain of shaved ice. This slushy sip of paradise makes it five o’clock everywhere. It’s true. I’ve tested it myself. The original daiquiri from the early 1900’s was nothing so complicated – a plain, stout mixture of sugar and lime juice poured over (or shaken with) ice. Over the years, the drink gained popularity and traveled around the world from Cuba to Cameroon. Today we honor Cameroon’s wonderful mango groves with a flexible recipe for a frozen Mango Daiquiris. You’ll see the proportions generally say “to taste.” This is because some like it strong with a little ice, while others don’t want any alcohol, but enjoy a great amount of ice. By leaving the mango and lime quantities static, everything else is easy to play with. My goal is to provide you with basic guidelines to get you poolside with your favorite drink, as soon as possible. So grab your blender. Let’s play! Makes up to 1 …
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