Strawberries With Mango Coconut Sabayon Recipes

COCONUT WATER SMOOTHIE WITH MANGO, BANANA AND STRAWBERRIES

Steps:

• Fill ice trays with the coconut water and freeze until solid.
• Place the fruit, honey and 12 to 14 coconut water flavored ice cubes into a blender and blend until smooth. Serve immediately.

STRAWBERRIES WITH MANGO COCONUT "SABAYON"

Steps:

• Put the coconut milk in a saucepan and stir until homogenous. Stir in the mango and salt and simmer, covered, over medium-low heat until the mango is soft, 15 to 20 minutes.
• Pour the mixture into a food processor, add the agave nectar and lime juice, and process until smooth. Spoon over fresh organic strawberries and serve garnished with the mint.
• For a more puddinglike texture, leave out the agave nectar and lime juice and cook for an additional 10 minutes. Pour into 4 small ramekins and chill for at least 2 hours before serving.
• Goes with Coconut Rice Pudding (page 198), sorbets, and fresh fruit, especially strawberries.
• Store in an airtight container in the refrigerator for 5 days.
• (per serving)
• Calories: 275
• Total Fat: 21.7g (18.8g saturated, 1g monounsaturated)
• Carbohydrates: 22g
• Protein: 3g
• Fiber: 5g
• Sodium: 90mg

SABAYON WITH STRAWBERRIES

Steps:

• Preparing the strawberries:
• About an hour before serving the dessert, rinse the strawberries (stems on) and drain them on paper towels. Slice off the stems and halve or quarter the strawberries lengthwise, depending on size, into a bowl. Sprinkle over the sugar and the lemon juice; fold gently together to blend well. Taste a strawberry, add more sugar or lemon juice if needed, and set aside to macerate.
• Whipping the sabayon:
• If you want to serve the sabayon warm, make it at the last minute. If you want to glaze the sabayon under the broiler, or make it ahead of time to serve chilled, have ready a large bowl (larger than the one in which you whip the sauce) partly filled with ice cubes.
• Whisk to blend the yolks, Marsala, and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce - the sabayon should never get so hot that you can't stick your very clean finger in it - and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool.
• Serving:
• Spoon a portion of strawberries - 1/2 cup or more - into each goblet or glass, and top with 1/3 to 1/2 cup of warm or cool sabayon. Or put the sauce in the glass first, then the strawberries.
• Variation: Strawberries Glazed with Sabayon
• Cool the sabayon to room temperature. Whip the cream and sugar until soft peaks form, and fold the cream into the sabayon with a rubber spatula.
• Turn on the broiler. Spread the strawberries in the baking dish in one layer (or in individual dishes). Spoon the sauce over the berries so they are completely covered and set the dish under the broiler, 5 to 6 inches from the heat. With the door open - so you can watch carefully - broil for a minute or two, turning the dish as needed to glaze evenly, until the top of the sabayon is nicely browned and slightly crusted. Serve right away.

STRAWBERRY MANGO SMOOTHIES

Steps:

• In a blender, combine all ingredients; cover and process for 30-45 seconds or until smooth. Stir if necessary. Pour into chilled glasses; serve immediately.

STRAWBERRY MANGO SORBET

Steps:

• In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool., Place mangoes and strawberries in a food processor; add sugar syrup and lime juice. Cover and process until pureed. Transfer puree to a 13x9-in. dish. Freeze 45 minutes or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm., Just before serving, transfer to a food processor; cover and process 2-3 minutes or until smooth,