PREPARATION TIME: 15mins.
COOKING TIME: 20mins.
Yield: 12 Crepes

INGREDIENTS: Batter

2 eggs
1 ¼ cups (300 ml) milk
1 ½ tbsp melted butter
¾ cup (105 g) all purpose flour
1 tsp baking powder
1 tsp raw brown sugar
Pinch of salt
3 tsp finely grated dry coconut
Zest of 2 limes

INGREDIENTS: Filling

2 cups (1 lb) ripe mango cut into cubes
1 cup (1⁄2 lb) jelly coconut
Freshly grated nutmeg and cinnamon to taste

INGREDIENTS: Sauce

1⁄2 cup (¼ lb) firm mango, diced
1 tsp sugar
1 ¼ cups (300 ml) water
1 ½ oz (45 ml) English Harbour 5 Yr. Rum
2 tsp butter, softened

METHOD: Batter

Beat together the eggs, milk and butter. In a separate bowl sift the flour and baking powder and add sugar and salt. Combine the wet ingredients with the dry ingredients (minus the coconut, and lime). The batter should be smooth and free of lumps. Add the grated coconut and lime zest, and refrigerate for at least 30 minutes to give the ingredients time to bind. Preheat a lightly buttered cast iron pan. Measure the batter. Pour 1 ½ of the batter into the hot pan and tilt the pan until a thin layer of the batter coats the entire pan. Keep the heat low and wait until the edges are brown before you flip it. Brown the second side. Crepes can be kept warm in the oven until you are ready to complete the dish.

METHOD: Filling

Gently combine all the mango cubes, jelly coconut and spices in a bowl.

METHOD: Sauce

Add the diced mango, sugar and water to a saucepan and bring to a light boil for about 2 minutes. Add the rum and pour the mixture into a blender. Purée until smooth. Pass through a fine strainer and return it to the pan. Warm the mixture on low heat and swirl in the butter.

To Serve

Lay a crepe flat on a work surface and place a portion of filling on the crepe. Roll up the crepe and place on a serving plate. Pour some rum butter sauce over the filled crepe and serve.

PREPARATION TIME: 15mins.
COOKING TIME: 20mins. SERVES: 4

INGREDIENTS: Slaw

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

Garnish

shredded coconut, toasted

METHOD: Slaw

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.

To Serve

Place some slaw in a cocktail glass. Add a scoop of sorbet and top with more slaw. Garnish with toasted shredded coconut.

INGREDIENTS:

1 tbsp fresh coconut, finely diced
2 oz English Harbour 5 year old Rum
1 oz Cointreau
3 oz Pineapple juice
1/2 oz Freshly squeezed lime juice
Dash of Angostura® aromatic bitters

METHOD:

Add the finely diced coconut to a highball glass. Then add the rum, Cointreau, pineapple juice and lime juice to a shaker, add ice and shake vigorously. Pour over the coconut pieces. Add a few dashes of bitters and stir. Garnish with a slice of lime.