Where are my Miami lovers?
Loving the local flavors, the Four Seasons Miami Pastry Chef, Sarah Thompson from Edge is sharing her newest creation for this summer’s menu. Her No Churn Avocado Ice Cream pairs beautifully with a yummy Mango-Coconut Crisp. If you’re unable to stop by for a treat, her recipe is perfect to make you feel like you are enjoying the crisp summer air in Miami
Avocado Ice Cream
8 ounces Floridian Avocado (very ripe)*
1 tsp Vanilla
1 cup Coconut Milk
1 cup Sweetened Condensed Milk
2 Tbl. Lime Juice
*Floridian Avocado’s can be substituted for Haas Avocado’s
Split Avocado’s and remove the pit. Remove the fruit from the skin and put into a blender. Measure remaining ingredients into the blender, and blend all ingredients until smooth. You may need to add a little more sweetened condensed milk if the mixture is to thick.
Scoop mixture out into a freezer tight container and freeze overnight. If your freezer is powerful, make sure you pull the ice cream out for 5-10 minutes before serving to soften.
1 large Mango, ripe
1 cup butter
1/2 cup sugar
2 cups all purpose flour
1/2 tsp salt
With table top, or hand mixer, cream butter and sugar together, slowly add eggs one at a time, stir in flour until completely mixed.
Refrigerate dough for 2 hours, or until chilled. Roll dough to 1/8 inch thick and place into desired pan. Wrap and place into refrigerator until ready to use.
½ cup brown sugar
½ cup butter
1 cup flour
½ cup rolled oats
½ c unsweetened shredded coconut
In a large bowl, mix all ingredients with a pastry blender or with fingertips until dough is crumbled.
At least 3 hours before serving: Peel and slice mangos into even strips. Evenly spread almond cream onto previously rolled out tart dough. Place mango slices decoratively onto almond cream. Top with coconut crumble and bake in 375* oven for 30-35 minutes, or until golden brown.
To Serve: Slice mango tart to desired size and scoop avocado ice on top. Serve immediately.
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