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1
To make the mango sherbet, peel the mangos and slice the flesh off the pit.
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2
Puree in a food processor or blender.
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3
You should have 1 1/4 cups puree.
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4
Juice the orange and pass the juice through a strainer, forcing some of the pulp through as well.
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5
You should have a little less than 1/2 cup.
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6
Add to the mango puree.
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7
Stir in the sugar and flavor, to taste, with vodka and a few drops of lemon juice, if necessary.
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8
Pour into a container, cover and chill.
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9
Freeze the sherbet according to the instructions for your ice cream maker.
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10
To make the macedoine, measure the sugar and water into a non-reactive saucepan.
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11
Peel all the zest from the orange and the lemon in very thin strips, being careful not to cut into the white part of the rind.
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12
Add the zest to the syrup in the saucepan.
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13
Slice the ginger and add it to the syrup.
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14
Bring to a boil, lower the heat, and simmer for 5 minutes.
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15
Chill the syrup in the refrigerator.
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16
Peel and section the blood and navel oranges into a bowl and squeeze the juice from the membranes over the segments.
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17
Peel, core, and cut the pineapple into small wedges and add to the bowl.
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18
Peel and seed the papaya and peel the bananas; cut into 1/2-inch cubes.
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19
Slice the kumquats as thin as you can, removing the seeds as you go, and add to the bowl.
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20
Cut the passion fruit in half, scoop out the flesh and seeds, and add to the fruit mixture.
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21
Add the kiwi, peeled and cut into small dice.
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22
You should have 4 cups or so of prepared fruit.
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23
Pouring through a strainer, add enough of the chilled syrup to make the mixture soupy.
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24
You may not need all of it.
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25
Cover and chill thoroughly.
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26
When you are ready to serve the dessert, put a scoop of the sherbet into 4 to 6 soup plates and arrange the fruit around it.
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27
Serve immediately.
