Another mouthwatering recipe from the portal of Italians in Kenya. Today we present the...

MAEMBE WA NAZI
COCONUT MANGO DESSERT

The Swahili culinary tradition has always used raw materials from the coastal belt, especially fish and fruits, and combined them with suggestions from the sea, that is, from other countries and continents, especially oriental spices.
In terms of desserts, too, there are preparations that are affected by these happy combinations.
Such is the case with coconut mango dessert (maembe wa nazi).
Here's how to prepare it.

INGREDIENTS:

1 kg ripe mango (2-3 fruits)

1/4 teaspoon ground cardamom

1 teaspoon garam masala

1 teaspoon black pepper
1 cup sugar

1 liter of coconut milk*

500 ml coconut cream*

* Coconut milk can be made fresh, with fresh coconut pulp grated and squeezed with water in a special strainer or with a tea towel, or it can be purchased in cans or carton.
Cream is easily found in supermarkets.

PREPARATION

Cut the mangoes into two slices, without removing the peel. Save the large seeds as well.
Place the sliced mangoes and seeds in a pot and add the sugar, cardamom, garam masala, black pepper and coconut milk.
Simmer until the coconut milk has reduced or until the color of the mangoes is orange. Remove the seeds and check that the mangoes are soft and well cooked.
Turn off the heat and add the coconut cream over the mangoes.
Serve the dish hot and, if desired, sprinkle with cinnamon or ginger powder.