Creamofmangosoup Recipes

Steps:

• Cut the mango into a large dice.
• Working in batches, puree the mango, orange juice, yogurt, and lime juice, using a blender, food processor, or hand blender until smooth. Taste and add more lime juice, if necessary. Chill for at least 2 to 3 hours and serve cold.

Steps:

• Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.

Steps:

• In a medium saucepan over medium heat, blend heavy cream, mango juice, brandy, and brown sugar until thickened. Stir in mangoes, and bring to a boil over high heat. Continue to cook and stir about 1 minute. Serve warm.

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold nectar. Remove 1-1/2 cups of the gelatin; set aside for later use. (Do not refrigerate.) Pour remaining gelatin into 8 individual dessert dishes. Refrigerate 1 hour or until set but not firm. (Gelatin should stick to finger when touched.)
• Beat cream cheese in medium bowl until creamy. Gradually add reserved 1-1/2 cups gelatin, beating until well blended. Spoon over gelatin in dishes.
• Refrigerate 2 hours or until firm. Store leftover desserts in refrigerator.

Steps:

• In a saucepan set over moderate heat, combine coconut milk, sugar, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool. Chill, covered, overnight.
• In a bowl, combine the tapioca with the water and let mixture sit for 45 minutes. Drain the tapioca. Strain the coconut mixture. In a saucepan set over moderate heat, combine the tapioca with the coconut milk mixture, bring to a simmer and cook over low heat, stirring frequently, for 10 minutes, or until thickened. Transfer to a bowl and stir in the cream. Let cool and chill, covered, until cold. In a bowl, combine mango with orange juice, lime juice and sugar. To serve: Pour coconut mixture into soup bowls then arrange mango mixture in the middle of each bowl. Garnish with mint leaves.

Steps:

• Combine eggs, sugar, vanilla, lemon juice and rind, and coarsely chopped mango in a food processor fitted with a steel blade, and process until smooth.
• Whisk cream and milk together in a large bowl until frothy. Slowly add mango mixture, whisking constantly.
• Cover and chill for at least 1 hour.
• To serve, stir, ladle into chilled bowls and garnish each serving with fresh blueberries and coarsely chopped strawberries.

Steps:

• For puffs:
• Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Bring milk, butter, and salt to boil in heavy large saucepan over medium-high heat, stirring until butter melts. Add flour all at once. Reduce heat to medium and stir with wooden spoon until dough forms ball and some batter films bottom of pan thickly, about 4 minutes. Transfer dough to medium bowl and cool 5 minutes. Using electric mixer, beat in eggs and yolks 1 at a time.
• Drop dough by generous tablespoonfuls 3 inches apart onto baking sheets, making about 24 puffs. Smooth tops with wet fingertips.
• Bake puffs 15 minutes. Reverse sheets and bake puffs until deep golden, about 10 minutes longer. Make small slit in side of each puff. Return to oven, turn off heat, and let dry 15 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
• For filling:
• Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.
• Cut cream puffs horizontally in half. Spoon heaping tablespoon filling into each bottom half; cover with tops. Sift remaining 1/2 cup powdered sugar over.
• Divide cream puffs among 8 plates. Spoon sauce onto plates and serve.

Steps:

• Beat the cream cheese to a smooth and creamy consistency and blend in the mango chutney, mixing well. Chop up any large chunks of fruit in the chutney.
• Cover and chill.
• SUGGESTED DIPPERS: Sesame Crackers, Pineapple, Melon, Crab, Chicken, Ham

Steps:

• Combine the mangoes, lemon juice, and 2 tablespoons sugar in a nonreactive bowl; let sit for 2 hours. Puree in a food processor; strain to remove any fibers.
• Using a mixer at high speed, beat egg and egg yolks until light and fluffy. Gradually add the remaining sugar, then lower the speed and add the milk, cream, and mango puree until well mixed. Chill, then pour into an ice-cream maker; freeze according to manufacturer's instructions.

Steps:

• In a small saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Strain., In a large saucepan, melt butter over medium heat. Stir in flour until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Gradually stir in pureed mixture. Add cream; heat through (do not boil). Garnish with parsley.