South African Mango Rooibos Mint Punch Food

MANGO ROOIBOS FRUIT PUNCH

Mango Rooibos Fruit Punch image

This is a very refreshing punch. I think I got the recipe from "Alive" magazine. NOTE: Prep time does not include chilling time for the tea and juices.

Provided by Sweet PQ

Categories Punch Beverage

Time 5m

Yield 6 cups

Number Of Ingredients 8

Ingredients

2 cups rooibos tea, strong and chilled
1 cup apple juice, chilled
1 cup mango nectar, chilled
2 cups sparkling water, chilled
1 mango, sliced into slivers
1 cup strawberry, sliced
1 cup crushed pineapple
1 sprig mint

Steps:

In a large punch bowl, combine the rooibos tea and fruit juices.
Just before serving, add the soda water, then the fruit.
Serve over ice, garnishing with mint.

Nutrition Facts : Calories 74.5, Fat 0.2, Sodium 3, Carbohydrate 19.1, Fiber 1.5, Sugar 16.7, Protein 0.5

SOUTH AFRICAN SAMBAL

South African Sambal image

Provided by Food Network

Categories main-dish

Time 3h15m

Number Of Ingredients 11

Ingredients

2 cups grated carrots
2 cups grated apples
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon sugar
1/4 rice wine vinegar
1 1/2 teaspoon chopped fresh red chilies
Freshly ground black pepper, to taste
1/4 cup chopped cilantro

Steps:

Toss carrots and apples with lemon juice and 1 teaspoon salt, let sit 1/2 hour, then squeeze with hands and discard any excess liquid. Combine with remaining ingredients and mix well. Allow to sit refrigerated for several hours before serving.

AFRICAN MANGO FOOL

African Mango Fool image

This dessert was native to England, but popular in English-speaking Africa in the time of British colonialism.Make this the traditional way or see the note below and make it the easy way! Adapted from the Congo Cookbook. Cook time is estimated, I have not made this yet. Or is you make it the easy way, there is no cook time!

Provided by Sharon123

Categories Dessert

Time 20m

Yield 2-4

Number Of Ingredients 6

Ingredients

2 cups milk (or coconut milk)
3 eggs, lightly beaten
1/4-1/2 cup sugar
3 tablespoons water
3 tablespoons sugar
2 mangoes (or 1 papaya)

Steps:

Heat the milk (or coconut milk) in a double boiler, or in a saucepan over low heat. Do not boil.
In a bowl, mix the 1/4-1/2 cup of sugar into the beaten eggs. SLOWLY add about a quarter of the heated milk to the egg/sugar mixture, while stirring constantly. (The continuous stirring serves to prevent the eggs from quickly cooking into scrambled eggs.).
Slowly stir the egg/sugar/milk mixture into the remaining heated milk. Cook on low heat, until it thickens into a custard, stirring gently and continuously. Spoon it into a clean bowl and place in the refrigerator to cool.
While the custard is cooling, cook the fruit:.
Bring the water and three tablespoons of sugar to a boil in a saucepan. Add mango pieces. Reduce heat and cook until tender, five to ten minutes, stirring occasionally. Mash mango(or papaya), or press it through a sieve. Scoop it into a clean bowl and place in the refrigerator to cool.
To serve:.
Gently fold together custard and fruit. Spoon into serving bowls. Top with whipped cream, if desired. Serve immediately or keep in refrigerator for no more than a day.
Note: An easy-to-make fool: Liquify fruit and sugar in blender or food processor. Fold into whipped cream. Chill and serve.

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