Mango Cream

With Grilled Fruit

Makes about 4 cups

This light, lip-smacking recipe takes advantage of a grill fire that's winding down. It's best served in individual ramekins, with skewers of grilled fruit. To avoid whipped cream weeping, you may want to combine the whipped cream and mango mixture just before serving. Keep it cool by placing the bowl of mango cream nestled in a bigger bowl of ice chips on the table.

The recipe comes by way of Rick Nichols, a friendly Philadelphia food writer:

6 ounces heavy cream

1 overripe mango, peeled and seeded

11/2 medium overripe bananas, peeled

1 tablespoon honey

4 ounces sour cream

For the grilled fruit:

1 pineapple, sliced 1-inch thick

2 pears, cored and sliced 11/2 inches thick

2 apples, cored and sliced 11/2 inches thick

1 ripe mango, peeled, seeded and sliced 1/2 inch thick

1 quart strawberries, hulled and halved lengthwise

For the mango cream: In a bowl using an electric mixer, beat the heavy cream until stiff peaks form. Set aside.

In another bowl using the mixer, beat the mango, banana and honey until combined. Using a rubber spatula, fold the mango mixture and sour cream into the whipped cream and mix just until combined. Cover and refrigerate.

For the grilled fruit: Thread the slices of pineapple, pears, apples and mango on small skewers that have been soaked in water for a while so they don't burn. Make sure the grill has been lightly oiled so the skewers won't stick. Place fruit skewers on the center of a low-heat grill, turning them after become lightly browned. Then add the separately skewered strawberries to the grill and cook just until lightly browned.

Transfer the fruit to a platter, and serve with individual portions of the mango cream.

Per serving (based on 20): 104 calories, 1 gm protein, 16 gm carbohydrates, 5 gm fat, 14 mg cholesterol, 3 gm saturated fat, 7 mg sodium, 2 gm dietary fiber

-- Bonnie S. Benwick