MANGO FLOAT
You'll want the ripest and juiciest mangoes to really do justice to this popular Filipino dessert. Made of layered whipped sweetened cream, graham cracker crumbs and fruit that's chilled overnight (think icebox cake), it's an easy no-bake dessert you can learn by heart.
Provided by Food Network Kitchen
Categories dessert
Time 8h20m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Combine the cream, sweetened condensed milk and vanilla extract in a large bowl. Beat with a hand mixer until double in volume, about 4 minutes.
- Spread a scant 2 cups of cream in an 8-inch square baking dish, followed by 1/2 cup graham cracker crumbs and a third of the mangoes. Continue alternating layers for a total of 9 layers, ending with mango. Chill at least 8 hours and up to overnight.
GRAHAM CRACKER CRUST
Use this graham cracker crust recipe to make our Summer Fruit Cream Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch crust
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
- Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.
NO BAKE MANGO CHEESECAKE
This is the easiest, yummiest cheesecake ever. Of course, the problem with no effort is that you want to make it all the time!
Provided by LibraChick93093
Categories Cheesecake
Time 8h45m
Yield 1 cheesecake, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine graham cracker crumbs and melted butter. Press into bottom of 8" pan.
- Mix cream cheese, cream, and sugar.
- Add gelatine to hot water until completely dissolved. Add mango puree.
- Add half of this mixture to the cream cheese mix. Pour this on top of graham cracker crust.
- Refrigerate for 30 minutes. Pour remaining mango mix on top of chilled cheesecake.
- Refrigerate overnight.
Nutrition Facts : Calories 357.5, Fat 26, SaturatedFat 14.9, Cholesterol 76.4, Sodium 243.6, Carbohydrate 28.7, Fiber 0.7, Sugar 20.4, Protein 4.2
MANGO ROYALE
For the chef Isa Fabro of IsaMADE in Los Angeles, the use of super-ripe Manila mangoes (native to the Philippines) is central to this no-bake dessert, as the fruit has a unique deep honey taste, a creamy texture with virtually no fibers, and a heavy aroma. If using Kent or Haden mangoes, remove any excess fiber and add lime; the extra acid complements their flavor, but will compete with the Manila mangoes. As long as the mangoes are super-ripe, even over-ripe, the dish will be fine. If not, the mango flavor will become dulled and lost in the cold of the freezer. If ripe mangoes aren't available, frozen ones can be used once defrosted.
Provided by Ligaya Mishan
Categories cakes, dessert
Time 30m
Yield One 9 1/2-inch pie
Number Of Ingredients 6
Steps:
- In a small pan, melt the butter over medium heat. Cook the butter, occasionally scraping the pan, until it turns deep golden brown, being careful not to let it burn. Remove from the heat and let cool.
- Pulse crackers in a food processor until finely ground. Pour into a medium bowl and add brown butter. Mix until well combined and texture is like wet sand. Let cool.
- Generously spray a 9 1/2-inch glass pie plate with cooking spray. In a stand mixer fitted with the whisk attachment, pour the cream into the mixing bowl and whip on medium speed. Slowly drizzle in sweetened condensed milk, then beat to stiff peaks. (Beating on medium takes longer, but helps build a stable structure.) Set aside and chill until ready to use.
- Cut cheeks from mangoes parallel to center pits. Scoop out flesh from cheeks with a spoon and slice flesh from pits. Coarsely purée fruit in a clean food processor. Measure 2 cups (save extra for other uses). If you like, add lime juice so purée tastes sweet-tart.
- Sprinkle about 2/3 of the graham crumbs into the pie plate. Using your fingers and the palm of your hand, press to create an even layer on the bottom and sides of the plate.
- Dollop half the whipped cream mixture on top, carefully spreading the cream evenly without stirring up crumbs. Spoon half of the mango purée on top and spread evenly.
- Sprinkle all but a few tablespoons of the remaining crumbs on top. Repeat cream and mango layers. Sprinkle top with remaining crumbs but don't smooth down.
- Loosely wrap dessert with plastic wrap and freeze until firm, about 8 hours, or overnight. Can be made ahead up to this point and kept frozen for 2 weeks.
- To serve, let thaw in fridge the night before serving, or let stand at room temperature for 45 minutes to 1 hour. Serve in wedges or scoops, making sure to scrape up the crumbs from the bottom of the plate.
MANGO PIE
When Hrishikesh Hirway was a kid, his parents, who immigrated to the United States from Maharashtra, in western India, began hosting Thanksgiving. The meal soon evolved into a hybrid of a traditional Thanksgiving and an Indian potluck. "Out of that cultural mash-up, my mom started making this mango pie," he said. She'd gotten the idea from other Indian aunties in the States, but their versions weren't as good. "They weren't making it with the best kind of mango," Hirway explained. "The Alphonsos have a stronger, more intense flavor." That Alphonso flavor shines as brilliantly as the pie's bright filling, made tangy and rich with the addition of cream cheese and whipped cream. And the salty, crumbly graham cracker crust is the perfect foundation for the golden cloud of custard that sits atop it. It's so satisfying that you'll catch yourself cutting sliver after mouthwatering sliver of pie.
Provided by Samin Nosrat
Categories pies and tarts, dessert
Time 5h50m
Yield 2 9-inch pies
Number Of Ingredients 12
Steps:
- Stir crumbs, sugar, cardamom and salt together in a medium bowl. Add butter, and stir with a fork until evenly combined.
- Pour half the crumb mixture into a 9-inch round metal pie pan, and spread evenly. Press down with fingers, a metal measuring cup or a second pie pan to compact the crumbs as much as possible across the bottom and up the sides of the pan into an even crust. (The more compressed the crust, the less it will crumble.) Repeat to form the remaining crumb mixture into a crust in a second pan.
- Heat oven to 325. Transfer both crusts to freezer, and chill for 15 minutes. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.
- Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom.
- In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside.
- In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil). Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée.
- Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you've incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain.
- Divide custard between cooled crusts. Use a rubber spatula to smooth out the filling. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.
MANGO GRAHAM CRACKER CRUST
The crust comes from an Emeril recipe for a mango cream pie, but I wanted to keep this separate so I don't forget about the crust alone. I like it in the mango cream pie, but think it would also be awesome for making a coconut cream pie.
Provided by Jostlori
Categories Dessert
Time 20m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine ingredients.
- Pat into 9 inch pie plate.
- Bake at 350 degrees for 15 minutes until firm.
- Cool on wire rack before filling.
MANGO CHEESECAKE WITH OREO GRAHAM CRUST
Make and share this Mango Cheesecake With Oreo Graham Crust recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 1h30m
Yield 1 cheesecake
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- FOR CRUST: Combine all ingredients, and press into bottom of a 9 or 10-in spingform pan.
- Bake at 350 degrees for 10 mins; cool, increase the oven temperature to 375 degrees.
- FILLING: Beat cream cheese and sugar until smooth.
- Blend in eggs one at a time.
- Then add remaining ingredients, mixing well.
- Pour into pan.
- Bake at 375 degrees for 10 mins, then lower temperature back to 350 degrees, for 35-40 mins, or until lightly golden, and just set.
- Cool 5 hours, then refrigerate 8 more hours or overnight.
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- In a separate large bowl using an electric hand mixer on high speed, beat egg yolks 3-4 minutes until thick, creamy and pale yellow. Add sweetened condensed milk; beat on medium-high speed another 2 minutes. Stir in mango puree and lime juice until well combined.
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