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COUPE MOUNT KENYA

Mango Ice Cream

Yield: 1 quart ice cream

Any fruit ice cream will serve for the Coupe Mount Kenya, especially peach ice cream. Fruit sherbet may also be used. Canned pineapple may be substituted for the fresh, but it does not have the same zing.

Mash 4 or 5 RIPE MANGOS, peeled and pitted. There should be 2 cups.

Whip: 1 cup HEAVY CREAM with

1/2 cup SUGAR until stiff.

In a 2-quart bowl:

Combine: 2 cups MASHED MANGOS

2 Tbs. LEMON PEEL cut in tiny ribbons

1/2 cup CONDENSED MILK

1/2 tsp. SALT.

Fold in the whipped cream.

Pour into freezer trays or a 6-cup mold and freeze.

PINEAPPLE RUM SAUCE

Yield: 1 quart sauce mixture In a 1-quart sauce pan: Simmer: 1 cup PINEAPPLE JUICE (canned) and

1 cup SUGAR until it dissolves and a syrup is formed. Add 1/2 cup WHITE RUM. Cool. In a 2-quart bowl: Cut 3 cups FRESH PINEAPPLE in 1/2-inch dice. Pour the Pineapple Rum Sauce over the pineapple. Marinate for several hours. Place 1 scoop MANGO ICE CREAM in a 6-oz. wine glass. Top with 3 to 4 oz. PINEAPPLE RUM MIXTURE Garnish with 1 Tbs. PISTACHIO NUTS, coarsely chopped.