Caribbean · Desserts & Puddings · Vegetarian

Mango Fool

This scrummy dessert is so easy to make I think it must have got its name cos you’d be a fool not to try it… lol

And this is how to do it…

Ingredients:

  • 350g ripe mango flesh
  • 300ml double cream
  • 0,5 tsp vanilla essence
  • 0,25tsp allspice
  • 3tbsp icing sugar
  • fresh sprigs of mint

Directions:

  1. Put mango chunks (but save just a little for garnish!) in a blender or liquidiser and blend.
  2. Whip together cream, allspice, vanilla essence and 2 tbsp icing sugar.
  3. Chill mango and cream separately for at least an hour.
  4. Just before serving fold the two together.
  5. Divide between four serving bowls or glasses.
  6. Sprinkle with remaing icing and garnish with mint and a few thin slices of mango
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Caribbean · Chicken

Chicken w Mint

Chicken is an all-time favourite in this house. A friend of mine calls it the Black Man’s Trap and says chicken is the reason why there are no black superheroes. I don’t know about that, but I do know chicken is always chicken and a touch of mint gives it a special kind of umph!

Ingredients:

  • 4 chicken breasts
  • 1tsp ginger
  • 1tsp paprika
  • 1tsp red pepper
  • 1 lime
  • 1tbsp oil
  • 1 orange
  • 0,5 cup sliced sweet onion
  • 2 large cloves of garlic
  • 1 large yellow bell pepper
  • 1tbsp cornstarch
  • 2tbsp chilli sauce
  • 0,25tsp allspice
  • 0,5tsp nutmeg
  • 2sprigs (or more) fresh mint

Directions:

  1. Dice the chicken, place it in a bowl and add ginger, paprika, red pepper and zest from the lime.
  2. Place in fridge for a minimum of 15 mins, but ideally over night.
  3. Heat oil in a skillet and add sliced onions, yellow bell pepper and crushed garlic.
  4. Fry al dente (roughly 3mins) and remove from heat.
  5. Put veggies on a plate for later.
  6. Heat skillet again and fry the chicken for 3-4 mins.
  7. Add the juice from the lime and the orange, 2tsp orange zest, chilli sauce, allspice and nutmeg.
  8. When liquid comes to a boil, add the veggies and the cornstarch.
  9. Let simmer for a couple of minutes until it gets the right sauciness (pun intended!)
  10. Add mint and serve over rice.