Cafe Liegois and mango madness recipe


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Café Liégois

 

Mango madness

 
  • 2 MANGOES, peeled, stoned and cubed
  • JUICE OF ONE LEMON
  • 75 GRAM SUGAR
  • 1/2 CUP VODKA

Dissolve half of the sugar in the coffee and allow it to cool down. Whip the cream with the remaining sugar. Distribute the mocha parfait in scoops over 4 glasses and pour the coffee over the ice cream. Put the cream on top and decorate with a few coffee beans.

This dessert was originally known in Paris as Café Viennois, however, during World War I Austria was the enemy and the ice cream was called Café Liégois after the Battle of Liège.

Bring half a cup of water to the boil and dissolve the sugar in the water. Puree the mangoes together with the sugar syrup and the lemon juice. Freeze the mixture for 4 hours, stir every hour. Put the mango ice cream in high glasses and sprinkle the vodka on top.

Inspired by the book "Australien, Genussreise und Rezepte" by Dickhaut and Boyny.