Desserts

Mango-Papaya Mousse

1 cup ripe papaya pulp
1/2 cup half-ripe mango pulp
1/2 cup very ripe mango pulp
6 tablespoons sugar
2 tablespoons lemon juice
12 cup evaporated milk

Peel papaya and mangoes and press through sieve. Add sugar and 1 tablespoon lemon juice. Set aside until sugar is dissolved.

Chill evaporated milk and 1 tablespoon lemon juice in a small bowl in freezing compartment of refrigerator until small crystals appear around the sides.

Whip milk until stiff. Fold in the mango-papaya mixture. Pour into a refrigerator pan and freeze for 4 to 6 hours.

Serves 4

 

Calories
Fat (g)
Protein (g)
Carbohydrates (g)
Sodium (mg)
Cholesterol (mg)
167
3
3
36
36
9
(with whole evaporated milk)

 

Calories
Fat (g)
Protein (g)
Carbohydrates (g)
Sodium (mg)
Cholesterol (mg)
150
0
3
37
39
1
(with skim evaporated milk)

Mango Ice Cream

4 eggs
2 1/2 cups sugar
4 cups half and half (milk)
4 cups heavy cream
2 1/2 cups ripe mango chunks
2 tablespoons vanilla essence
1/2 teaspoon salt

Beat eggs until fluffy. Add sugar and salt. Blend in half and half, heavy cream and vanilla essence. Add 2 1/2 cups mango chunks. Cool and chill. Pour into ice cream freezer and churn until stiff.

Serves 24.

Calories
Fat (g)
Protein (g)
Carbohydrates (g)
Sodium (mg)
Cholesterol (mg)
302
20
3
28
87
105

 

Coconut Sugar Cakes

2 cups sugar
1/2 cups water
1 1/4 cups coconut

Mix together all the ingredients in a heavy aluminum sauce pan or pot. Cook slowly, stirring only occasionally to avoid sticking, until mixture forms a soft ball when dropped in water that is room temperature. Remove from heat and beat a while. Drop by spoonful on cookie sheet that has been lined with waxed paper. Let cool to form sugar cakes.

1/2 teaspoon of vanilla essence may be added and a drop or two of food coloring to vary color o sugar cakes.

Calories
Fat (g)
Protein (g)
Carbohydrates (g)
Sodium (mg)
Cholesterol (mg)
224
4
0
50
3
0

 











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