1 cup mamey sapote pulp
¾ cup sugar
1 Tbl gelatine
5 Tbl boiling water
2 cups whipping cream
2 tsp lemon juice
1 cooked pie shell
Fresh or frozen sapote can be used. Rub fruit through sieve or put through a food mill to remove any fibre.
Soak gelatine and dissolve in boiling water.
Add sugar to fruit pulp, then add gelatine.
Chill until the mixture thickens. Whip until light.
Whip cream, and fold into sapote mixture. Freeze.
A very small amount of powdered ginger can be used to vary the flavour in this recipe.
DATE: September 1996
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