Mango Creme Recipes

Steps:

• Peel mangoes and cut flesh from pit; finely dice half of the fruit.
• In a blender or food processor, puree remaining fruit, lemon juice, and 1/4 cup sugar.
• In a bowl, beat egg whites until soft peaks form. Beat in remaining 1 Tablespoon sugar and salt until stiff but not dry. In another bowl, whip cream until stiff. Gently fold beaten egg whites into whipped cream. Fold in mango puree, then fold in diced mango. Spoon into a serving bowl or individual dessert dishes; refrigerate 30 minutes. To serve, decorate with chocolate.
• Variation: As an interesting change of flavor, substitute freshly squeezed lime juice for the lemon juice. The delicate lime flavor blends well with mangoes.

Steps:

• Peel and slice the mangoes.
• Cover with water in a saucepan and cook until soft.
• Puree cooked mango pieces to a thin pulp.
• Put pulp in a bowl and refrigerate for 1 hour.
• Combine cream and sugar and whip until light.
• Fold in mango puree and chill before serving.
• Garnish!

Steps:

• For the crust: Preheat the oven to 350 degrees F. Put the flour into a bowl. Add the nuts and mix together. Cut the butter into cubes and add it to the bowl. Using your hands, incorporate the butter into the flour and nuts. Then, press it into a 9- by 13-inch pan. Bake for 20 to 25 minutes. Allow the crust to cool to room temperature before adding the cream cheese filling.
• For the filling: Add the heavy cream, sugar and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Start mixing on low, and then turn to high speed and mix until it forms stiff peaks. Set aside in a bowl.
• Switch to the paddle attachment on your stand mixer. Add the cream cheese and beat until smooth, starting on low speed and increasing to high. Then, add the whipped cream to the bowl with the cream cheese and stir to incorporate. Spread it over the cooled crust and refrigerate for 1 hour.
• For the topping: Sprinkle the gelatin into a bowl with 1 cup cold water. Whisk to dissolve the gelatin. Then add the boiling water, sugar and salt. Stir until the sugar is dissolved. Add the lemon juice and stir to combine. Then add the mangoes and chill for a few minutes until the gelatin begins to set. Pour the mango topping over the cream cheese and refrigerate until firm, about 2 hours.

Steps:

• Peel the mangoes and cut them into pieces. Place the mango pieces in a medium-sized saucepan with water to cover and cook them over low heat for 10 minutes, or until very tender. When cooked, put the mango through a food mill until you have a thick pulp. Place the pulp in a small bowl, cover it with plastic wrap, and chill it for 1 hour. Meanwhile, whip the cream with an electric mixer or wire whisk, slowly sprinkling in the sugar. When the mango pulp is chilled, slowly fold in the sweetened cream, stirring only enough to make sure that the ingredients are well mixed. Pour the mango cream into individual sherbet glasses, sprinkle each serving with some of the toasted coconut, garnish with mint, and serve.

Steps:

• Peel the mangoes and cut them into pieces. Place the mango pieces in a medium-sized saucepan with water to cover and cook them over low heat for 10 minutes, or until very tender. When cooked, put the mango through a food mill until you have a thin pulp. Place the pulp in a small bowl, cover it with plastic wrap, and chill it for 1 hour. Meanwhile, whip the cream with an electric mixer or wire whisk, slowly fold in the sweetened cream, stirring only enough to make sure that the ingredients are well mixed. Pour the mango cream into individual sherbet glasses, sprinkle each serving with some of the toasted coconut garnish with mint and serve.

Steps:

• To make crepes: put milk, egg, cognac, melted butter and vanilla in blender.
• Add dry ingredients.
• Blend well.
• Let batter rest for 30 minutes to 1 hours in the fridge.
• Lightly butter small fry pan and heat to medium.
• Add enough batter to thinly cover bottom of pan.
• Cook until lightly browned.
• Carefully turn and cook other side.
• Layer crepes between sheets of paper towel to keep warm.
• For filling: cream butter and sugar together.
• Divide mixture evenly between crepes, spreading almost to the edge.
• Fold drained mango into whipping cream.
• Spoon equal amounts down the center of each crepe.
• Roll up folding ends in as you go.
• Place seam side down in casserole.
• Sprinkle with extra sugar.
• Place under broiler for 3 to 4 minutes until sugar turns golden.
• Serve with an extra dollop of whipped cream and slice of mango for garnish.

Steps:

• Blend the milk, yogurt, vanilla extract, mango, and ice cubes in a blender until smooth and creamy.

Steps:

• Pre heat over to 180
• Season the chicken with salt and pepper
• Heat the oil in a pan and fry the chicken breast until golden brown and sealed - drain and place in the base of a casserole dish
• Whisk the cream until soft, mix in the mango chutney, worcestershire sauce, salt and pepper - pour over the chicken
• Bake in the oven for 35 mins - until the chicken is cooked through
• Serve with wild rice and green beans

Steps:

• Blend the first 5 ingredients (except mango slices) to make mango cream mixture.
• Lay ladyfingers on a 9x9 inch dish or pan.
• Top with mango cream mixture.
• Lay second layers of ladyfingers.
• Repeat process.
• Garnish with mango slices and cherries.
• Refrigerate for 5-6 hours or overnight to set.

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:

• Preheat oven to 325 degrees farenheit.
• Whisk together egg yolks, granulated sugar, and salt in a bowl until combined well.
• Place this custard mixture into a 2qt saucepan.
• Using the tip of a knife, scrape seeds from vanilla bean into cream, then add pod.
• Heat over moderate heat until hot but not boiling.
• Discard pod and add cream to egg mixture in a slow stream, whisking until combined.
• Spoon 1/4 c mango into each ramekin.
• Pour custard through a fine mesh sieve into a bowl, then ladle over mango.
• Arrange ramekins in a roasting pan and bake in a hot water bath in middle of the oven until custards are just set, 35 to 40 minutes.
• Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.
• Preheat broiler.
• Sprinkle turbinado sugar evenly over custards and broil in a shallow baking pan (5 to 7 inches from the heat) until sugar is caramelized, about 2 to 3 minutes.
• *Note* A blowtorch can be used to caramelize the sugar topping instead of the broiler.