Jambo! (A Kenyan Greeting) Here we see a giraffe at sunset. One can almost feel the expanse of verdant plain that belonged to the animals long before it belonged to man. This picture and more information on Kenya may be seen by visiting TIM AND LARA BETH'S KENYA PAGE  Kenya is one of the few countries which has attempted to preserve some of its wildlife in large areas. While we enjoy such views what could be better than to feast on a wonderful Kenyan dessert called COUPE MOUNT KENYA. It is a combination of Ice Cream, Whipped Cream, Mangos, Rum, Pineapple, and Pistachios. What could be more delicious. For more information and recipes from Kenya visit the Kenyan Cookbook

                               COUPE MOUNT KENYA

MANGO ICE CREAM

      Yield: 1 quart ice cream

Any fruit ice cream will serve for the Coupe Mount Kenya, especially peach

ice cream. Fruit sherbet may also be used. Canned pineapple may be 

substituted for the fresh, but it does not have the same zing. 

Mash 4 or 5 RIPE MANGOS, peeled and pitted. There should be 2 cups. 

Whip: 1 cup HEAVY CREAM with 1/2 cup SUGAR until stiff. 

In a 2-quart bowl: 

Combine: 2 cups MASHED MANGOS 
2 Tbs. LEMON PEEL cut in tiny ribbons 
1/2 cup CONDENSED MILK 
1/2 tsp. SALT. 

Fold in the whipped cream. 

Pour into freezer trays or a 6-cup mold and freeze. 

PINEAPPLE RUM SAUCE 

     Yield: 1 quart sauce mixture

In a 1-quart sauce pan: 

Simmer: 1 cup PINEAPPLE JUICE (canned) and 1 cup SUGAR until it dissolves    and a syrup is formed. 

Add 1/2 cup WHITE RUM. Cool. 

In a 2-quart bowl: 

Cut 3 cups FRESH PINEAPPLE in 1/2-inch cubes. 

Pour the Pineapple Rum Sauce over the pineapple. 

Marinate for several hours. 

Place 1 scoop MANGO ICE CREAM in a 6-oz. wine glass. 

Top with 3 to 4 oz. PINEAPPLE RUM MIXTURE 

Garnish with 1 Tbs. PISTACHIO NUTS, coarsely chopped. 

last revised 2/26/97.