Meilings Mango Cream Recipes

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:

• Peel mangos and cut fruit from pit.
• Puree all ingredients except one mango in food processor.
• Refrigerate 1 hour or more.
• Serve a generous portion over vanilla ice cream as well as remaining fresh, chopped mango. I triple the recipe for a dinner party -- which is enough for about a gallon of ice cream.
• ENJOY!

Steps:

• Preheat oven to 350°F. Using fork, mix flour, 1/2 cup powdered sugar, melted butter, and coconut in medium bowl until dough forms. Divide into 6 equal pieces. Press each piece onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Chill crusts 30 minutes. do ahead Can be made 1 day ahead. Cover and chill.
• Bake crusts until golden, pressing down with spoon if bubbles form, about 25 minutes. Cool.
• Purée 2 mangoes in processor. Measure 13/4 cups puree; mix in spices. Transfer to bowl; cover and refrigerate.
• Pour lime juice into small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, about 2 minutes. Remove from heat. Whisk in condensed milk, then spiced mango puree. Divide filling among cooled crusts. Chill at least 3 hours and up to 5 hours.
• Using electric mixer, blend egg whites and coarse salt in large bowl. Gradually add 1 1/2 cups powdered sugar; beat until stiff peaks form, about 5 minutes.
• Spoon meringue atop tartlets or pipe atop tartlets using pastry bag fitted with large star tip. Using butane torch, lightly brown meringue. (Alternatively, place tartlets in 500°F oven until meringue is golden in spots, watching carefully to prevent burning, about 3 minutes.) Garnish with remaining mango slices and mint sprigs.

Steps:

• Peel the mango and slice off the flesh. Put into the food processor along with the rest of the ingredients and blend. Pour onto a large shallow tray and freeze overnight (if it is frozen in a deep container it can go a bit too solid).
• To serve, shave with an ice-cream scoop or fork into tumblers.

Steps:

• Heat oil in pan on medium heat and add curry paste. Stir fry until fragrant.
• Add chicken and cook for about 2 minutes.
• Add coconut milk, fish sauce, sugar, paprika, and lime zest or kaffir leaves.
• Continue to simmer chicken for about 10 minutes, then add potatoes.
• Add other veggies about 5 minutes after potatoes.
• Total cooking time after adding chicken to pan is ~30 minutes.
• Serve with rice. I like to use brown rice because it is healthy. I cook the brown rice for about 20 minutes before adding white rice (I use calrose) -- it makes a great mixture that is much healthier than plain white rice.
• Notes on ingredients --
• Curry: I have found the brand Mae Ploy is sold in generous sizes and is very reasonably price (it comes in a 14 oz round cardboard carton which is refrigerated after opening and lasts a LONG time, and I paid about $2.50 in an asian market).
• Fish Sauce: I have been very happy with the asian market brand Viet Huong Three Crabs Brand (there's a white square with 3 green crabs on the center of the label).