Pineapple & Mango with Homemade Mint Sugar

Pineapple & Mango with Homemade Mint Sugar


1 pineapple
1 Mango
1 small bunch of mint
Cane sugar
Lime juice

This desert is easy, and extremely delicious. Once you’ve made the mint sugar you can buy any fruits and enrich your fruit salads with a tea-spoon or two. Mint sugar also makes for a good present, just remember that it needs to be refrigerated.

Making Pineapple & Mango with Mint Sugar

Add the mint to a bowl, and start smashing it up, add more and more sugar and smash it in, letting the mint absorbe into the sugar. I used a mortar and pestle to get the job done. You don’t want the mix to be wet, so use enough sugar to make the mixture dry. Cut your mango and pineapple into slices, however you see fit, and sprinkle mint sugar on top. You don’t need much, for a whole mango and pineapple I used about a table spoon. The sugar will dissolve on the fruit and then it marinates it. I served the fruits with some coconut yoghurt, but you can serve it as it is. The sugar lasts for a long time, as long as its kept in the fridge.

Inspired by Jamie Oliver


Homemade Mango Sorbet

Homemade Mango Sorbet


2 mangoes
100 grams of white sugar
1,5 decilitres of water
Juice from 1/2 lime and 1/2 lemon

Making Homemade Mango Sorbet

I wish, I wish, I wish I had an ice cream machine. That way this might not have become such a catastrophe, well an edible catastrophe. :)  I ended up eating it anyways. The reason I wish I had an ice cream machine is that it does what I wasn’t able to, it stirs constantly while cooling so that the sorbet doesn’t get well icy… That does not make any sense. You know what I mean right, it is supposed to be smooth, but when it’s not stirred it gets grainy. In any case, if you do have an ice cream machine you are in luck, it will make things a lot easier. It is also possible to do it without, but then you will be running into the kitchen every 30-40 minutes to stir the damn thing.

Anyways before you get to the stirring part you need to peel the mangoes and cut the fruit into cubes. Boil water and sugar until it dissolves. Run the mango and sugar-water in a blender. When it has become a fine mass you add it to an ice cream machine or container. The ice cream machine should take 30-40 minutes (so says my internet research), but the container goes in the freezer. And this is where the stirring comes in. Every 40 minutes until the sorbet has the right consistency. It might take a while so I’d say you should start out early. Whatever happens, say you forget all about it and wake up in the morning thinking ooohhh I forgot, it is still edible though grainy.

Fusilli with Pesto and Mango Salsa

Fusilli with Pesto and Mango Salsa


300 grams of fusilli pasta
300 grams of minced beef
6-8 cherry tomatoes
1 teaspoon of chili pepper flakes
1 table-spoon of oil (3-4 drops of chili pepper oil if possible)
Pepper and salt
2 table-spoons of homemade pesto

Making Fusilli with Pesto and Mango Salsa

Boil water for the pasta, remember to add salt when it comes to the boil, and add the pasta.  Heat oil in a frying pan and fry the minced beef together with the tomatoes, chili flakes, salt and pepper. Pull to the side when done.

Mango salsa

1 ripe mango
1 small red onion
1/2 lime
1 table-spoon of chopped mint

Peel your mango and cut from the stone, before finely slicing it. Into a bowl it goes with thin slices of red onion. Squeeze the lime and get all the juice out before adding the chopped mint. Give it a nice stir. When the pasta is cooked, stir in the pesto and the mince mix. Serve on a plate with mango salsa.