Mango Ice Cream Yield: 6 servings 1 Mango 1 tb Lemon juice 2 ts Cornstarch 1/3 c Sugar 1 1/2 c Half & half 1 Egg yolk; beaten 2 tb Light corn syrup Peel mango. Cut pulp from seed; discard seed. In blender or food processor fitted with metal blade, puree mango pulp with lemon juice. In medium saucepan, combine cornstarch and sugar. Stir in half and half, beaten egg yolk and corn syrup. Cook and stir over medium heat until bubbly; cook 1 minute longer. Cool. Stir in pureed mango. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 1 quart.
Mango Melon Soup
1 small melon, peeled and cubed
1 ripe banana, peeled
1 mango, peeled and cubed (divided)
1 tablespoon lemon juice
1 tablespoon honey
dash vanilla
6 mint leaves for garnish
6 raspberries for garnish
Place melon cubes in blender and process until smooth. Add banana, 1/4 cup mango cubes, lemon juice, honey and vanilla and blend until smooth. Chill mixture for several hours or overnight, and also chill separately the remaining mango cubes.
When ready to serve, divide mango cubes among six parfait cups. Stir chilled mixture and pour equally over the fruit. Garnish with raspberries and mint leaves.
Yeild: Six servings. Mango Rum Cake
This recipe is adapted from one that appeared in the LA Times food section. The recipe calls for a ready-made cake mix. Keep looking in the baking section of your grocery store until you find the right one. It's wonderful served warm with peach ice cream.
10 servings
1 cup peeled mango, diced
1 (18.5 oz) box of "butter recipe golden cake mix"
3 eggs
1/2 cup pureed ripe mango
1/4 cup butter, softened
1/2 cup light rum
1/6 cup water
Spray the bottom of a 10 inch tube or bundt pan with a non-stick vegetable spray; or grease with margarine and dust with flour. Arrange mango cubes in the bottom of the pan.
Blend rum, water, eggs, butter, and pureed mango. Add cake mix and beat at medium speed for 4 minutes.
Pour batted into prepared pan and bake immediately in a preheated 375oF oven for 45 minutes, or until a toothpick inserted into the cake comes out clean. Cool 20 minutes in pan. Loosen and remove from pan onto serving plate. Mini-Mango Muffins
1/2 cup whole wheat flour
1/2 cup flour
2 tablespoons wheat germ
2 tablespoons brown sugar, firmly packed
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup ripe mango, mashed
1 1/2 tablespoons vegetable oil
1 egg, beaten
2 1/4 teaspoons skim milk
1 1/2 teaspoons dark rum
1/4 teaspoon coconut extract
1/4 teaspoon almond extract
vegetable cooking spray
Combine first 6 ingredients in a large bowl; make a well in center of mix. Combine mango, oil, egg, milk, rum and flavorings; add liquid mix to dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into miniature muffin pans that have been sprayed with cooking spray. Fill 3/4 full. Bake at 350 degrees for 10-12 minutes or until golden brown. Remove from pans and let cool slightly on wire rack.
Makes 18 muffins. Mango Salsa Yield: 4 servings
1 ea Mango 2 T Fresh corriander 1 t Olive oil
1 ea Jalapeno peppr 1 ea Juice of 1 lemon
Dice Mango, jalapeno pepper and fresh coriander very finely.
Combine. Add lime juice and olive oil. Serve the soup with a
generous dollop of sour cream and another generous dollop of Mango
Salsa on top of the sour cream. Coconut Mango Cheesecake
Yield: 12 Servings
CRUST:
1 1/2 c Graham cracker crumbs
1 1/2 c Sweetened shredded coconut Toasted
1/4 c Sugar
1/2 c Unsalted butter -- (1 stick) Melted
FILLING:
4 pk Cream cheese -- (8 ounce) Room Temperature
3/4 c Sugar
3 lg Eggs
1 lg Egg yolk
15 oz Cream of coconut canned
1 c Whipping cream
1 c Sweetened shredded coconut
2 lg Fresh mangoes
Pan-try and Prepare: 15-oz Can Cream of Coconut from Coco Lopez, available in the liquor department of most supermarkets Mangoes: halve, pit, peel, sliced
FOR CRUST: Wrap outside of 9-inch- diameter springform pan with 2 3/4 inch high sides with foil. Mix graham cracker crumbs, coconut and sugar in medium bowl. Add butter and mix to blend. Press mixture into bottom and up sides of pre-pared pan. Chill while preparing filling.
FOR FILLING: Beat cream cheese and 3/4 cup sugar in large bowl until blended. Add eggs 1 at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, whipping cream and shredded coconut; beat just until blended. Pour into crust.
Meanwhile, preheat the OVEN to 325F. Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer to rack; cool completely. Refrigerate until well chilled (Can be made 1 day ahead. Cover and keep refrigerated.)
Puree 1/4 of mango slices in blender until smooth. Transfer to small bowl. Sweeten to taste with sugar, if desired. Using small knife, cut around cheesecake to loosen. Remove pan sides. Arrange remaining mango slices decoratively over cheesecake. Serve with mango puree.
Recipe By : The Big Bowl Cafe, Chicago, IL Mango Ginger Sauce
1 mango - peeled, diced
1 Tbs. minced pickled ginger
½ - ¾ cup orange juice
¼ cup mango puree
In a small saucepan heat orange juice and ginger, simmer 1 minute. Slowly add diced mango and mango puree. Cool, adjust seasoning to your taste.
Passion Mousse
¾ cup Passion Fruit puree
¼ cup water (warm)
3 sheets of gelatin, or 3 tsp. Powdered gelatin
12 oz. white chocolate
1 cup milk
1 tsp. vanilla extract
1 ½ cups heavy cream
Chop the white chocolate very fine and set in a double boiler over simmering water to melt. Bring milk to a boil and set aside. Break gelatin sheets, add to warm water and stir to dissolve. Add the dissolved gelatin, Passion Fruit and melted white chololate to the warm milk, gently stir until combined. In and electric mixer, beat the heavy cream with the vanilla extract until it forms soft peaks. Gently fold one-third of the whipped cream into the chocolate Passion Fruit mixture, then fold in the remaining whipped cream. Refrigerate until firm, about one hour.
To serve, put mousse in a pastry bag with a star tip and pipe into decorative serving glasses or dishes. Lightly spoon mango-ginger sauce on top and garnish with fresh mint. Fobel's Frozen Mango Daiquiri
1 c Milk
1/2 c Half & half
1 Mango-fresh, peeled and
- diced
1/4 c Dark rum
2 tb Sugar
2 tb Fresh lime juice
1/4 ts Ground cinnamon
1 ts Vanilla extract (Opt.)
Combine milk and half & half. Freeze in ice cube tray until solid.
Puree mango in a blender or food processor fitted with the metal
blade. Add frozen milk cubes, rum, sugar, lime juice, and cinnamon
(and vanilla if using). Process to a fluffy puree and mound into 2
or 3 stemmed glasses.
Garnish with a tropical-themed swizzled stick, a lime wedge or
slice of mango. Flaming Mangos Yield: 1 servings
2 Fresh mangos 1 c Orange juice 2 tb Sugar 1 c Tequila
Wash and peel fresh mangos: cut each into 6 slices. Place in chafillg
dish or skillet. Pour orange juice over fruit and sprinkle with
sugar. Heat to simmering stirrlng gently to dissolve sugar and coat
fruit. After 3 or 4 minutes. pour tequila: keep over medium heat.
Flame sauce by pouring a little tequila into teaspoon and holding it
over flame of chafing dish or range until it flames: then use this
flaming tequila to light tequila on top of mangos. Serve over vanilla
ice cream.
SWEET MANGO CHUTNEY Serving Size 1
225 g Mangoes 100 g Sugar
2 Cloves garlic 3 sl Ginger
2 ts Mustard seeds 2 Cloves
2 Cardamoms 75 ml Vinegar
1/2 ts Chilli powder 1/4 ts Salt
50 g Sultanas
Peel and slice the mangoes and place in a bowl for 3
hours with half the sugar. Crush the garlic, ginger
and mustard seeds together and crush the cardamoms and
cloves. Mix all these ingredients together and add the
vinegar, chilli powder and salt. Put in a pan, add the
remaining sugar and cook for 10- 15 minutes. Add mango
slices, mix well and cook for a further 10 minutes,
mix well and stir in the sultanas. Mango Milk Shake Ingredients:
Squeezed mangoes or mango pulp (available in International/Indian stores) -- 1/4 of total quantity desired (read tips below)
Milk (preferably not Skimmed) -- 1/2 of total quantity desired
Vanilla ice cream or frozen yogurt -- 1/4 of total quantity desired
Cardamom -- about 1 piece per cup
Equipment:
Blender (a.k.a. mixer).
Preparation:
Peel the Cardamom and powder the grains; throw away the peels. Alternatively you can use half a spoon of readily available powdered Cardamom.
Add ice cream/frozen yogurt, milk, and mango pulp to the blender and blend them for about 2 minutes.
Add Cardamom to the milk shake and blend it again for a few seconds.
Refrigerate the milk shake and serve with or without ice.
Preparation Time:
If you have all the ingredients ready, this will take less than 5 minutes.
Expert Tips:
Whether you are using ice cream or frozen yogurt, make sure to use the one without flavor. Vanilla is recommended because it is very close to being a generic flavor.
Some people like the milk shake to be thick and some like it watery. Control the consistency by varying the amount of ice cream/frozen yogurt. Likewise, the quantity of mango pulp that goes into the shake depends on individual tastes.
So, experiment by preparing a small quantity first. These are a few yummys, if you have any you'd like for me to add e-mail them to me(shardwicke@hotmail.com) and I will most definatley put them up for you. Enjoy......
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