Strawberries with Mango Coconut “Sabayon” Sauce
Serves 4 | Prep Time 5 minutes | Cook Time 20 minues
This recipe is a little like karaoke: not exactly the original, but still a lot of fun, and without all the production. One of my fondest kitchen memories is making the dessert or sweet topping that the French call sabayon and the Italians call zabaglione. A combination of whisked egg yolks, marsala wine, and sugar, it’s a high-wire act that has to go right from the heat to the plate. Get it right, and it’s a froth of pure delight. Put it under the flame for a few seconds too long, and you’re toast. This immensely more healthful version, which features mango and coconut, provides a similarly flavorful lightness, minus the need for perfectly timed kitchen pyrotechnics. It’s great alone, or serve it drizzled over berries or rice pudding.
Instructions
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 lime juice, and process until smooth. Spoon over fresh organic strawberries and serve garnished with the mint.
GOES WITH: Coconut Rice Pudding (page xx), sorbets, and fresh fruit, especially strawberries and raspberries.
VARIATION: For a more pudding-like texture, leave out the lime juice and cook for an additional 10 minutes. Pour into 4 small ramekins and chill for at least 2 hours before serving.
STORAGE: Store in an airtight container in the refrigerator for 5 days.
PER SERVING: Calories: 275; Total Fat: 21.7 g (18.8 g saturated, 1 g monounsaturated); Carbohydrates: 22 g; Protein: 3 g; Fiber: 5 g; Sodium: 90 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
1 14-ounce can coconut milk
1 1⁄2 cups chopped mango, fresh or frozen
Pinch of sea salt
1⁄2 teaspoon freshly squeezed lime juice
3 cups organic strawberries, hulled and halved
4 sprigs fresh mint, for garnish (optional)