South African Mango Rooibos Mint Punch Food
MANGO ROOIBOS FRUIT PUNCH
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
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
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
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
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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