Sobremesa de Maphilo (Maphilwa Sorbet) is a traditional Mozambican recipe for a classic dessert of a sorbet made from the local fruit, maphilwa (African medlar). The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Maphilwa Sorbet (Sobremesa de Maphilo).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Maphilwa, Vangueria infausta (known in English as the African Medlar) is a native Mozambican fruit that is in season, in southern Mozambique between February and May. The fruit can be eaten raw or the pulp can be dried and eaten later. The dried pulp is often made into a drink. The plant is a member of the Rubiaceae (coffee or madder) family of flowering plants.
Ingredients:
1kg fresh maphilwa fruit
sugar, to taste
water
Method:
Peel the maphilwa fruit and place in a bowl. Pour over warm water and crush the fruit until you have a smooth, homogeneous, paste.
Add sugar to taste and mix until the fruit pulp has the consistency of cream. Cover and set aside to rest for 20 minutes to infuse then pass through a fine-meshed sieve to remove the kernels.
Pour the fruit pulp into a freezer-proof container and place in the freezer. Remove and beat with a fork every 30 minutes to break up any ice crystals until the sorbet is smooth and just frozen.
When ready to serve, remove from the freezer and allow to warm for 30 minutes then scoop into glasses and serve.
)
