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Sorbet "Mount Kenya". A delicious sorbet of mangoes ice with pineapple rumsauce garnished with pistachio nuts. A simple recipe to make. Prepared by the Happy Chief Cook.

Each fruit is good for the Sorbet "Mount Kenya", especially peaches, or as described below, mangos.
Fruit Sorbet can also be used.

Instead of canned pineapple pieces, you can also use fresh pineapple, it has more flavor.

It is an easy dish to prepare.

Mangoes Ice

Preparation Time: about 40 minutes.
Quantity: 2 to 3 liter.


4 large ripe mangoes,
0.25 liters cream,
125 grams granulated sugar
1 large lemon,
125 à 150 ml condensed milk,
0.5 teaspoon salt.


Peel the mangoes and remove the pit.
Cut the mangoes into small pieces and puree them.

Grate the lemon peel and cut it very small.

Add the lemon zest to the mangoes puree and blend it all here.

Then add the condensed milk and salt.
Puree the whole for a few seconds.

Then whip the cream with the sugar until stiff.

Fold the whipped stiff cream through the mangoes puree.

Bring it over to freezer containers and freeze it.


Preparation Time: 10 to 15 minutes.
For: approx 0.5 liters sauce.


1 can à 567 grams pineapple chunks(drained 340 grams),
250 grams granulated sugar
125 ml white rum.


Open the can pineapple chunks, and drain the chunks.

Put the pineapple juice aside for further use.

Boil gently in a large saucepan the pineapple juice with the granulated sugar until it is dissolved and a syrup is created.

Add the white rum and stir together well.

Allow the sauce to cool.
When the sauce is cooled, then you put it in the fridge to cool it further for at least 2 hours.

When the pineapple-rumsauce is completely cooled, you put the chunks of pineapple in a large bowl and pour the sauce over the chunks of pineapple.

Let everything marinate several hours in the fridge.

Sorbet "Mount Kenya"


mangoes ice,
pineapple rum mixture,
coarsely chopped pistachio nuts.


Scoop the mangoes ice in a tall glass and fill it untill half full.

Remove the chunks of pineapple from the pineapple rumsauce and divide them over the ice.

Then pour a few tablespoons pineapple rumsauce on top.

Garnish with 1 tablespoon coarsely chopped pistachio nuts.


Prepared by the Happy Chief Cook, added January 11, 2010