MANGO CREAM SAUCE
I was making Anniversary Chicken, and wondered what I could put on the plate with it... Pasta didn't work, so I re-created this sauce that a chef in a restaurant told me about once. Leave out the mango slices if they will clash with the type of chicken you are cooking.
Provided by SKEEVE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 25m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 206 calories, Carbohydrate 13.9 g, Cholesterol 54.3 mg, Fat 14.8 g, Protein 0.9 g, SaturatedFat 9.1 g, Sodium 22.8 mg, Sugar 4.4 g
MANGO CREAM
Posted for the Zaar World Tour-Caribbean. From the "Best of International Cooking" cookbook. I haven't tried this recipe yet, but it sounds light and refreshing for those hot summer days. Note: prep time includes refrigeration time.
Provided by Bayhill
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
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.
MANGO CREAM
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.
MANGO CREAM
Very easy and tasty after a spicy dish. Made this tonight with Worth It Curry. From the 1989 Ed. of Betty Crocker's New International Cookbook.
Provided by Pabbit
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Puree mango pieces in a food processor or blender.
- Whip cream, adding sugar once the cream begins to thicken.
- Fold cream into mango puree.
- Refrigerate until needed.
- When serving, top with slivered almonds.
Nutrition Facts : Calories 227.9, Fat 17.9, SaturatedFat 9.4, Cholesterol 54.3, Sodium 15.8, Carbohydrate 16.7, Fiber 1.8, Sugar 13.7, Protein 2.6
FROZEN MANGO-CREAM CAKES
These chilled treats may bring back memories of chasing down the ice cream truck. Sweet mango joins tart citrus and rich cream in this inspired frozen mousse that's set atop a buttery macadamia crust. The resulting dessert will make kids and adults alike come running.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly coat inside of 8 ring molds (each about 2 inches high and 2 3/4 inches in diameter) with cooking spray. Place on a rimmed baking sheet lined with parchment paper.
- Make the crust: Pulse macadamia nuts and granulated sugar in a food processor until finely ground. In a bowl, combine nuts, flour, and butter with a fork until mixture resembles coarse meal. Spoon a generous tablespoon of the mixture into each mold, and press into bottom. Bake until golden brown, about 12 minutes. Let cool.
- Make the mousse: Pour orange juice into a small saucepan. Sprinkle with gelatin, and let stand until softened, about 5 minutes. Heat over low heat, stirring, until dissolved. Remove from heat.
- Cut one-quarter of one mango into 1/8-inch-thick slices for garnish (halve large slices); cover, and refrigerate. Coarsely chop remaining mangoes. In a blender, puree chopped mangoes, granulated sugar, and lemon juice until smooth. With machine running, add gelatin mixture in a slow, steady stream, and blend until combined. Transfer to a bowl.
- With a whisk or an electric mixer on medium speed, beat cream until soft peaks form. Add confectioners' sugar, and beat until soft peaks return. Whisk one-third of the whipped cream into the mango mixture. Using a rubber spatula, gently fold in remaining whipped cream.
- Divide mousse among molds, filling three-quarters full. Cover with plastic wrap, and freeze until firm, at least 4 hours (up to 1 week).
- When ready to serve, let cakes stand at room temperature for 5 minutes. Gently push up from bottoms to unmold. Transfer cakes to serving plates; let stand 10 minutes to soften slightly. Serve garnished with mango slices.
MANGO CREAM TART
This fresh, luscious tart makes me happy!-Jami Geittmann, Art Director, Taste of Home Magazine
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place cookies, almonds and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet., Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack., For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and 1/4 cup honey until combined. Beat in orange juice and extract. Fold in whipped cream. Spread over crust. , For glaze, in a small saucepan, mix preserves and remaining honey. Cook and stir over low heat until melted; press through a strainer. Toss mangoes with lemon juice. Arrange mango slices over filling; add strawberries and blackberries to form the eyes and mouth. Brush with glaze. Store in the refrigerator.
Nutrition Facts : Calories 311 calories, Fat 18g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 155mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
MANGO CREAM DELIGHT MUG RECIPE
Unique, quick, and easy mango cream delight is a no-bake dessert to make in minutes. It is made with ripe and sweet mango chunks and fresh cream. This awesome mug recipe is appetizing that not just kids but everyone loves it.
Provided by memoirmug
Categories Dessert
Time 5m
Yield 1 Person, 1 serving(s)
Number Of Ingredients 4
Steps:
- 1. Place a bowl, add peeled & chopped mangoes, fresh cream, 1 tbsp powdered sugar, and ⅙ tsp of cardamom powder. Give it a nice mix.
- 2. Then take a glass mug, and using a spoon add the mixture to the serving mug. Sprinkle some more cardamom powder on top for garnishing, and your lovely mango cream recipe is ready to enjoy.
Nutrition Facts : Calories 403.2, Fat 2.5, SaturatedFat 0.6, Sodium 6.7, Carbohydrate 100.7, Fiber 10.8, Sugar 91.8, Protein 5.5
MANGO-CREAM CUPCAKES
Prepare to be declared the winner of the next block-party bake-off! These moist and luscious cupcakes open to reveal a creamy mango filling.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h25m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry gelatin mix into batter before spooning into prepared muffin pan cups. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Meanwhile, beat pudding mix and mango juice in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to use.
- Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cupcake. Fill holes with pudding; cover with removed cupcake pieces.
- Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes. Top with mangos just before serving.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.956 g
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- In the bowl of your stand mixer fitted with a whisk attachment/ or use a hand blender, add in the chilled heavy cream, beat on medium-high speed until it forms soft peaks. Do not overbeat or else you will end up with butter.
- Add the mango pulp in a bowl, add 1/3 of the prepared whipped cream, fold the cream in the mango pulp gently.
- To serve- Add some mango pieces at the bottom of the serving glass, then spoon the thick mango flavored cream over the mango pieces. Repeat to form another layer. Or simply put some mango cream in a bowl and top it off with bigger mango chunks. Chill at least for an hour or until you are ready to serve. Just before serving, top with chilled mango pulp, and whipped cream topping. You can add sliced nuts, cherries or a mint leaf for additional garnishes. Enjoy!
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