PREPARATION TIME: 15mins.
COOKING TIME: 20mins. SERVES: 4
1 full, firm Edward mango, peeled and cut into 1 inch strips
1 half ripe Irwin mango, peeled and cut into 1 inch strips
1 ripe Julie mango, peeled and cut into 1 inch strips
1 half ripe Antiguan Black Pineapple, peeled, cored
and cut into 1 inch strips
6 strawberries, cut into thin strips
1 lemon, juiced
4 – 8 mint leaves
INGREDIENTS: Lemon Sorbet
6 lemons, juiced
4 oz (120 ml) sugar syrup
1 cup (240 ml) water
shredded coconut, toasted
Combine all ingredients for the slaw and refrigerate for 10 minutes.
METHOD: Lemon Sorbet
Combine all sorbet ingredients and freeze in an ice cream machine until done.
Place some slaw in a cocktail glass. Add a scoop of sorbet and top with more slaw. Garnish with toasted shredded coconut.