Exoticmangobananajamdelite Recipes

Steps:

• Combine the banana, mango, yogurt, and juice in a blender; blend until nearly smooth.

Steps:

• Blend mangos, banana, vanilla yogurt, and milk in a blender until smooth.

Steps:

• Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.
• Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.
• To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.

Steps:

• Crush bananas with lemon juice to prevent browning. Set aside.
• Meanwhile prepare boiling water canner. Heat 7-10 (8 oz) half pint glass preserving jars with lids and bands in simmering water until ready for use. Do not boil. Set bands aside.
• Combine mangoes, bananas and vanilla in a 6- or 8-quart saucepan. Gradually stir in pectin. Add up to 1/2 tsp butter to reduce foaming, if desired. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
• Add entire measure of sugar and liqeuer if using, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• Carefully remove vanilla and ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Lable.

Steps:

• Chill the bananas and mangoes in the refrigerator for 1 hour.
• Peel and slice bananas and mangoes; place in a blender container.
• Add apple juice or coconut milk and honey. Cover and blend until smooth.
• With blender running, add ice cubes, one at a time, through opening in lid.
• Blend until smooth.
• Makes 4 (8-ounce) servings.

Steps:

• Put the orange juice into a small heat-proof bowl and sprinkle the gelatin over it.
• Set aside for 5 minutes.
• Peel mangoes, cut fruit from pits and puree in blender or food processor.
• You should have about 4 cups of puree.
• Transfer puree to a large mixing bowl and stir in the sugar and evaporated milk.
• Warm the juice and gelatin over a bowl of hot water until liquid and smooth.
• Whisk the gelatin into the mango mixture.
• Stir in the whipped topping.
• Fill a 10 cup mold with cold water and pour all the water out.
• Fill the mold with the mango mixture, cover with plastic wrap and refrigerate until set, at least 2 to 3 hours.
• To serve, wrap a warm, damp towel around the mold.
• Invert a serving plate over the mold and, holding plate and mold together, turn plate upright.
• Lift the mold away carefully.
• Garnish with fresh fruit if desired.
• Serve cold.
• Enjoy!