MANGO-BANANA BREAD
My Hawaiian family got me every type of fruit bread you can think of while I was in Maui. I fell in love with all of them, and now that summer is here I decided to take a shot at this bread recipe. So here is my first attempt at mango- banana bread!
Provided by sara therese
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
- Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
- Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.
Nutrition Facts : Calories 357 calories, Carbohydrate 43.4 g, Cholesterol 77 mg, Fat 19.1 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 11.8 g, Sodium 332.8 mg, Sugar 24.8 g
KONA MANGO CREAM PIE
Steps:
- For the crust: Preheat the oven to 350 degrees F. Put the flour into a bowl. Add the nuts and mix together. Cut the butter into cubes and add it to the bowl. Using your hands, incorporate the butter into the flour and nuts. Then, press it into a 9- by 13-inch pan. Bake for 20 to 25 minutes. Allow the crust to cool to room temperature before adding the cream cheese filling.
- For the filling: Add the heavy cream, sugar and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Start mixing on low, and then turn to high speed and mix until it forms stiff peaks. Set aside in a bowl.
- Switch to the paddle attachment on your stand mixer. Add the cream cheese and beat until smooth, starting on low speed and increasing to high. Then, add the whipped cream to the bowl with the cream cheese and stir to incorporate. Spread it over the cooled crust and refrigerate for 1 hour.
- For the topping: Sprinkle the gelatin into a bowl with 1 cup cold water. Whisk to dissolve the gelatin. Then add the boiling water, sugar and salt. Stir until the sugar is dissolved. Add the lemon juice and stir to combine. Then add the mangoes and chill for a few minutes until the gelatin begins to set. Pour the mango topping over the cream cheese and refrigerate until firm, about 2 hours.
YUMMY MANGO-BANANA MILKSHAKE
This mango milkshake with banana is great! Add vanilla bean ice cream if you want this to be a really rich drink. If you add too much vanilla ice cream it will start to taste like a vanilla milk shake instead of a mango drink.
Provided by wwtech69
Categories Breakfast and Brunch Drinks
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Place mango, banana, and ice cream into a blender, and sprinkle with white sugar, cinnamon, and nutmeg. Pour in milk and place the lid on the blender. Blend until smooth, then pour into cups to serve.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 20.2 g, Cholesterol 12.1 mg, Fat 3.2 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 54.9 mg, Sugar 16.4 g
MANGO-BANANA SMOOTHIE
I love mangoes and fresh fruit. This is awesome to make and pack to have with you around town in a bottle, or just have for breakfast anytime.
Provided by Sixx
Categories Breakfast and Brunch Drinks
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- Combine the banana, mango, yogurt, and juice in a blender; blend until nearly smooth.
Nutrition Facts : Calories 135 calories, Carbohydrate 30.4 g, Cholesterol 2.5 mg, Fat 0.9 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 38.7 mg, Sugar 21.7 g
MAUI GIRL'S MANGO PIE
If you like peach pie, you will love this dreamy tropical pie. It has a brighter flavor with the added beauty of this luscious island fruit. This recipe came about after I was gifted with a large bag of mangoes by an anonymous Maui neighbor. I was determined to use every single one of them and by adapting an apple pie recipe, I came up with this delicious pie. Another bonus.....the sweetness of the mangoes reduces the need for added sugar.
Provided by mauigirl
Categories Desserts Pies Fruit Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie pan with half of the pie pastry. Set aside.
- Combine mango, sugar, cornstarch, lemon juice, and cinnamon in a bowl; stir until the sugar has dissolved. Transfer mango mixture into the prepared pie pan. Dot the mixture with the butter, then cover with the top crust. Pinch the edges of the top and bottom crusts together to seal. Cut several vents on the top crust.
- Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 50.1 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 4.7 g, Sodium 246 mg, Sugar 24.8 g
MANGO PIE
This is a real treat. It is tart and sweet with a flaky crust.
Provided by Becky Garcia-Muir
Categories World Cuisine Recipes Latin American Caribbean
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toss the sliced green mango with the lime juice in a large bowl. In a separate bowl, toss together the sugar, flour, salt, and nutmeg. Layer the sugar mixture and the sliced mangoes in several layers in the pie shell bottom. Dot with butter, then top with the other half of the pie crust. Prick with a fork.
- Bake in preheated oven for 1 hour, until the mango has softened and the crust is golden brown.
Nutrition Facts : Calories 548.8 calories, Carbohydrate 86.6 g, Cholesterol 15.3 mg, Fat 22.6 g, Fiber 5.7 g, Protein 4.7 g, SaturatedFat 7.9 g, Sodium 370.9 mg, Sugar 55.8 g
BANANA MANGO PIE
I made a banana pie and shared it with neighbors. They thought it was apple. This just combines banana and mango. It is really good.
Provided by Ambervim
Categories Pie
Time 50m
Yield 1 Pie
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Prepare your pie pan. Roll dough and place bottom crust. Fork holes in a nice pattern.
- In a bowl mix mangos and bananas. Add sugar, cinnamon, nutmeg, cornstarch and OJ. Mix well.
- Place mix in pie pan. Place pinches of butter on top.
- Place top crust and pinch shut. Fork holes in a nice pattern on top.
- Brush with a little milk or egg and sprinkle with sugar.
- Bake until golden on top.
Nutrition Facts : Calories 2839, Fat 76.7, SaturatedFat 24.1, Cholesterol 30.5, Sodium 1054.3, Carbohydrate 546.8, Fiber 36.3, Sugar 365.5, Protein 23.6
MANGO PIE
Steps:
- Preheat oven to 350 degrees.
- Prepare piecrust by mixing together flour, sugar, salt and lemon zest. Cut butter and shortening into small chunks and add to the dry ingredients. Mix with a pastry blender or 2 forks until the mixture holds together in small crumbs. Sprinkle ice water over mixture and cut until the mixture holds together in balls. Gather it up, pressing it together and then divide into 2 even parts. Wrap in plastic wrap. Refrigerate for at least 30 minutes. Roll out half dough and fit into 9-inch deep-dish pie pan. Weight and bake bottom crust until golden brown. Sprinkle with chopped almonds and flour and bake for another 5 minutes. Cool slightly.
- Mix together mango slices, sugar, extract, spices, flour, zest and lemon or lime juice and pour into baked crust. Mixture should be moist but not wet. Roll out the other half of dough and fit over the pie. Crimp edges. Brush with egg and water wash. Cut vents in top and bake pie 45 to 50 minutes until crust is golden and filling is tender when fork is inserted.
- Serve warm with fresh whipped cream or a scoop of ice cream.
MANGO BANANA PIE
This Dairy free Tropical Pie can be topped with fresh whipped cream if desired! A great summer time, Luau treat! 3 mangos diced and purred in a blender works great for the nectar if you can find the juice.
Provided by Rita1652
Categories Dessert
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine mango nectar, lemon juice, sugar, ginger, cinnamon and salt. Bring to boil over low heat.
- Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear.
- (Or you can cook in microwave oven stirring ever minute for 5 minutes total.).
- Cool.
- Combine with bananas and pour into baked pie shell.
- Chill. Serve with whipped cream.
Nutrition Facts : Calories 199.2, Fat 7.6, SaturatedFat 1.9, Sodium 190.4, Carbohydrate 32.1, Fiber 1.6, Sugar 16, Protein 1.7
MANGO CHIFFON PIE
Chiffon pies get their fluffy texture from a mixture of gelatin and egg whites. I love the tartness the mango gives the filling and when paired with the graham cracker-toasted coconut crust, it's a dessert that reminds me of being on a tropical island. You're going to love it!
Provided by Kardea Brown
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Pulse the graham crackers, coconut flakes and salt in a food processor until the crackers are crushed. Add the melted butter and pulse until combined. Press the crust into a 10-inch deep-dish pie plate. Bake until golden brown, about 12 minutes. Remove from the oven and let cool.
- Meanwhile, sprinkle the gelatin over 1/4 cup water in a medium heatproof bowl and let soften 5 minutes. Blend the mango, mango nectar and lemon juice in a blender until smooth. Add to the softened gelatin with 1/2 cup of the granulated sugar and all the egg yolks. Whisk until smooth.
- Place the bowl over a medium saucepan of simmering water (do not let the bowl touch the water). Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 5 to 8 minutes. Refrigerate, stirring occasionally, until the mixture has slightly thickened and cooled, about 30 minutes.
- Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Slowly add the remaining 1/2 cup granulated sugar and cream of tartar and beat until stiff peaks form. Fold the egg whites into the mango mixture in 3 additions, waiting until each addition is incorporated before adding the next. Pour the filling into the prepared crust and refrigerate until set, about 2 hours.
- Beat the cream, powdered sugar and vanilla in a large bowl with an electric mixer on medium-high speed until stiff peaks form. Dollop onto the center of the pie. Refrigerate until ready to serve.
MANGO BANANA PIE (RAW)
Make and share this Mango Banana Pie (Raw) recipe from Food.com.
Provided by Ambervim
Categories Pie
Time 15m
Yield 1 Pie
Number Of Ingredients 8
Steps:
- In a food processor, blend the crust ingredients.
- Remove and press evenly into a pie plate and chill.
- In food processor, blend one cup of mango and 1 1/2 bananas.
- Slice two bananas into 1/4" rounds and layer on the bottom of the pie crust.
- Slice remaining mango and place over bananas with sliced fruit of choice then sprinkle in the raisins. Spread in some of the mango-banana sauce and mix it with the fruit. Pour remaining sauce on top.
- Chill for several hours. (Place in the freezer 1/2 hour before serving.).
Nutrition Facts : Calories 2259.9, Fat 116.1, SaturatedFat 10.1, Sodium 374.8, Carbohydrate 313.2, Fiber 42.8, Sugar 207.8, Protein 41.6
MANGO BANANA PIE
Number Of Ingredients 10
Steps:
- To make the crust, put the granola and dates in a food processor and pulse until a sticky paste forms. Press evenly into a 9-inch pie plate and set aside. To make the filling, put the pineapple juice, agar flakes, and vanilla bean in a medium saucepan over medium-high heat and bring to a simmer. Decrease the heat to low, cover, and cook for 12 minutes, until the agar flakes dissolve and the mixture starts to thicken. Remove the vanilla bean, scrape the seeds back into the saucepan, and discard the bean. Increase the heat to medium, stir in the mangoes and bananas, and cook, stirring occasionally, until the bananas start to look translucent, about 5 minutes. Scoop out about 90 percent of the fruit with a strainer and transfer it to the pie plate, leaving the juice and a bit of fruit behind. Let cool for at least 10 minutes. Preheat the oven to 350 degrees F. Spread 2 teaspoons of the coconut in a single layer on a baking sheet and bake for 2 minutes, until lightly toasted. Put the remaining coconut, the juice, and the remaining fruit in a food processor and process until smooth. Spoon evenly over the fruit mixture in the crust. Sprinkle with the toasted coconut and refrigerate for at least 1 hour before serving. Covered and stored in the refrigerator, Mango-Banana Pie will keep for 4 days.
Nutrition Facts : Nutritional Facts Serves
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