This recipe is a little like karaoke: not exactly the original, but still a 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.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
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.
Step 2
Pour the mixture into a food processor, add the agave nectar and lime juice, and process until smooth. Spoon over fresh organic strawberries and serve garnished with the mint.
variation
Step 3
For a more puddinglike texture, leave out the agave nectar and lime juice and cook for an additional 10 minutes. Pour into 4 small ramekins and chill for at least 2 hours before serving.
Step 4
Goes with Coconut Rice Pudding (page 198), sorbets, and fresh fruit, especially strawberries.
storage
Step 5
Store in an airtight container in the refrigerator for 5 days.
nutrition information
Step 6
(per serving)
Step 7
Calories: 275
Step 8
Total Fat: 21.7g (18.8g saturated, 1g monounsaturated)
Step 9
Carbohydrates: 22g
Step 10
Protein: 3g
Step 11
Fiber: 5g
Step 12
Sodium: 90mg
