MANGO GINGERBREAD WITH MACADAMIA STREUSEL
Categories Milk/Cream Egg Ginger Breakfast Brunch Dessert Bake Mango Macadamia Nut Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 9 servings
Number Of Ingredients 15
Steps:
- For streusel:
- Stir all ingredients in small bowl to blend.
- For gingerbread:
- Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Coarsely puree mangoes in food processor. Transfer 1 cup mango puree to large bowl (reserve any remaining puree for another use). Add buttermilk, oil, and eggs to puree; whisk until blended. Add flour mixture; stir just until combined. Transfer half of batter (about 2 cups) to prepared pan. Sprinkle half of streusel over. Spoon remaining batter over, smooth evenly with spatula, then sprinkle with remaining streusel.
- Bake bread until springy to touch and tester inserted into center comes out clean, about 45 minutes. Cool completely in pan on rack. (Can be made 8 hours ahead. Cover and store at room temperature.) Cut bread into 9 squares and serve.
- Baker's wisdom:
- Buttermilk and baking soda help give the gingerbread a tender texture.
MANGO GLAZE FOR FISH, CHICKEN, OR PORK
Steps:
- Heat the vinegar in a saucepan over medium heat. Add the sugar and cook until thickened slightly. Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water.
MANGO LOAF CAKE WITH PASSION FRUIT GLAZE
A soft and tender mango loaf cake given an extra zing with a fresh passion fruit glaze. Easy to make and the ideal crowd-pleaser. It's also perfect with your afternoon tea!
Provided by anniesnomsblog
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325F and grease and line a 2lb loaf tin.
- Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minute on med-high speed.
- Add in the eggs and vanilla extract, scraping down the sides as necessary, mix on med-high until well incorporated and smooth, around 1 minute.
- Add the cake flour, baking powder and salt if using, mix on low-med until smooth.
- Add in the mango purée/pulp and mix on low-medium until well incorporated, light and smooth.
- Pour the cake batter into the lined loaf tin and level it off with a spatula/wooden spoon.
- Place in the oven for 65-70 minutes until risen, golden and an inserted skewer into the centre comes out clean.
- Leave to cool in the tin for at least 1 hour before transferring to a wire rack.
- Once cool, make the glaze: Using a medium sized bowl, scrape the insides of the passion fruits into a sieve and use the back of a spoon to separate the juice from the seeds. Place seeds in a separate bowl, you can either discard them or use them as a garnish.
- Add 1/2 cup sifted icing sugar into the passion fruit juice and mix until smooth and glossy.
- Slowly spoon glaze all over the cooled cake and garnish with passion fruit seeds if desired.
- Cake will keep in an airtight container, at room temp, for 3 days.
Nutrition Facts : Calories 320.4, Fat 13, SaturatedFat 7.7, Cholesterol 77, Sodium 95, Carbohydrate 47.3, Fiber 1.2, Sugar 24.1, Protein 4.2
MANGO LOAF WITH GINGER GLAZE
Steps:
- Prepare Mango Loaf: 1) Preheat oven to 350 degrees. 2) In a small bowl, whisk together flour, baking soda and salt. Set aside. 3) At medium speed of mixer, cream together 1/3 Cup sugar and butter. Add egg and beat well to combine. Add mango and vanilla. Beat until blended. Add flour mixture. Stir just until moist. 4) Pour batter into an 8 x 4 inch loaf pan coated with cooking spray. Bake for 45 to 60 minutes, or until cake tester inserted in center comes out clean. While loaf bakes, prepare ginger syrup: Combine water and 3 Tablespoons sugar in a small sauce pan. Bring to a simmer and stir to dissolve sugar. Add ginger. Simmer until syrup reduces to 1/4 Cup, about 30 minutes. Remove from heat, strain, and discard ginger. Let cool until warm, but not hot. Using a wooden skewer, poke holes in warm loaf while still in pan. Pour syrup over loaf. Let cool in pan on wire rack for 15 minutes. Remove loaf from pan and finish cooling completely on wire rack.
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- Meanwhile make the custard filling. Heat the cream and milk together in a medium pan over a medium heat to just below boiling point. In a medium mixing bowl, whisk together the eggs, yolk and sugar until combined. Gradually pour the hot milk mixture into the eggs, whisking continuously. Add the mango purée and lime juice and strain through a sieve into a large measuring jug. Stir in the lime zest and set aside.
- Turn out the pastry onto a work surface lightly dusted with icing sugar. Divide it into 6 equal pieces and roll each into a disc about 4mm thick. Line the tart tins with pastry, pressing the dough up the sides of each tin and trimming the tops level. Prick the base of each tart with a fork and place in the freezer for 15 minutes.
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