Mangolimesyrup Recipes

Steps:

• Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel.
• Heat the olive oil in a skillet over medium heat, and saute the onion until tender.
• In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.

Steps:

• Pulse mangoes in a food processor until finely chopped.
• Bring mangoes, sugar, and water to a boil in a heavy medium saucepan, stirring until sugar is dissolved. Reduce heat and simmer, covered, stirring occasionally, until mangoes are very soft, about 30 minutes. Stir in lime juice and strain thourough a fine-mesh sieve into a bowl, pressing gently on and then discarding solids. Cool, then chill, covered.

Steps:

• Pulse mangoes in a food processor until finely chopped.
• Bring mangoes, sugar, and water to a boil in a heavy medium saucepan, stirring until sugar is dissolved. Reduce heat and simmer, covered, stirring occasionally, until mangoes are very soft, about 30 minutes. Stir in lime juice and strain thourough a fine-mesh sieve into a bowl, pressing gently on and then discarding solids. Cool, then chill, covered.

Steps:

• Peel and cut up mangoes.
• In a large Dutch oven, cook the mangoes in a little water until they are soft, then puree in the blender.
• Measure the puree (I had 3½ cups of puree) and return to the Dutch oven. Add an equal amount of sugar and about 3 Tbsp (or one Tbsp per cup of puree) of lime juice.
• Stir the sugar/mango mixture until the sugar melts, but first......TIP (this will save you much frustration and mess) take a stick of butter and just rub it along the inside lip of the Dutch oven. The butter fat will keep the syrup from boiling over.
• Bring the mixture to a boil, and stir often until it almost reaches the gelling point. This will happen very quickly, it took me less than 10 minutes. This is because mangoes are naturally full of fiber and adding heat causes those fibers to set (gel) rather quickly.
• Remove the mixture from heat, stir and skim off the foam. Pour into ½ or 1 pint jars (I used ¾ pint jars here, but they aren't always easy to find). Leave about ½ inch of headroom.
• Wipe the jar rims with a moistened paper towel and put on the two-piece lids.
• Bring water to a boil in a water bath canner, add the syrup jars (using the little basket that keeps the jars off the bottom of the canner), make sure that they are covered with 1-2 inches of water and bring back to a boil. Reduce heat somewhat (you still want it to be boiling though) and process for 15 minutes.
• Remove the jars and set on a towel on the counter top to cool.

Steps:

• To prepare filling:.
• Combine nectar and next 5 ingredients (nectar through eggs) in a large saucepan, stirring with a whisk.
• Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly.
• Remove from heat, stir in butter and 2 teaspoons rind.
• Spoon mango mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until mango mixture comes to room temperature, stirring occasionally.
• Remove bowl from ice; spoon mango mixture into prepared crust.
• Cover and chill 8 hours or until firm.
• To prepare meringue:.
• Place egg whites and salt in a large bowl.
• Beat with a mixer at high speed until soft peaks form.
• Combine 1/2 cup sugar and water in a saucepan; bring to boil.
• Cook, without stirring, until candy thermometer registers 238 degrees.
• Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form.
• Spread meringue over filling; garnish with rind, if desired.