Mango Creme Food

CREAMY MANGO SMOOTHIE

Steps:

• Blend the milk, yogurt, vanilla extract, mango, and ice cubes in a blender until smooth and creamy.

20 EASY MANGO DESSERTS WE CAN'T RESIST

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious tropical dessert!

3 INGREDIENT MANGO ICE CREAM

Steps:

• To prepare mango puree, dice the pulp of fresh mango into chunks. Blend it to a smooth puree along with sugar without using any water. Or you can use cannned mango puree.
• Whip the cream using a hand mixer till soft peaks form. You can use a stand mixer as well for the purpose.
• Add mango puree in the whipped cream. Whisk using the hand blender or sptaula for 1 - 2 minutes or until well combined. Taste and if required add more sugar accordingly.
• Pour the ice cream into a freezer friendly container with a lid. Freeze for 5 - 6 hours or until set.
• Stand for 5 minutes to soften slightly, then scoop and serve!

MANGO CREME BRULEE

Steps:

• Preheat oven to 325 degrees farenheit.
• Whisk together egg yolks, granulated sugar, and salt in a bowl until combined well.
• Place this custard mixture into a 2qt saucepan.
• Using the tip of a knife, scrape seeds from vanilla bean into cream, then add pod.
• Heat over moderate heat until hot but not boiling.
• Discard pod and add cream to egg mixture in a slow stream, whisking until combined.
• Spoon 1/4 c mango into each ramekin.
• Pour custard through a fine mesh sieve into a bowl, then ladle over mango.
• Arrange ramekins in a roasting pan and bake in a hot water bath in middle of the oven until custards are just set, 35 to 40 minutes.
• Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.
• Preheat broiler.
• Sprinkle turbinado sugar evenly over custards and broil in a shallow baking pan (5 to 7 inches from the heat) until sugar is caramelized, about 2 to 3 minutes.
• *Note* A blowtorch can be used to caramelize the sugar topping instead of the broiler.

MANGO CREPES

Steps:

• To make crepes: put milk, egg, cognac, melted butter and vanilla in blender.
• Add dry ingredients.
• Blend well.
• Let batter rest for 30 minutes to 1 hours in the fridge.
• Lightly butter small fry pan and heat to medium.
• Add enough batter to thinly cover bottom of pan.
• Cook until lightly browned.
• Carefully turn and cook other side.
• Layer crepes between sheets of paper towel to keep warm.
• For filling: cream butter and sugar together.
• Divide mixture evenly between crepes, spreading almost to the edge.
• Fold drained mango into whipping cream.
• Spoon equal amounts down the center of each crepe.
• Roll up folding ends in as you go.
• Place seam side down in casserole.
• Sprinkle with extra sugar.
• Place under broiler for 3 to 4 minutes until sugar turns golden.
• Serve with an extra dollop of whipped cream and slice of mango for garnish.

MANGO CREME

Steps:

• Peel and slice the mangoes.
• Cover with water in a saucepan and cook until soft.
• Puree cooked mango pieces to a thin pulp.
• Put pulp in a bowl and refrigerate for 1 hour.
• Combine cream and sugar and whip until light.
• Fold in mango puree and chill before serving.
• Garnish!

MANGO CREAM CAKE

Steps:

• Blend the first 5 ingredients (except mango slices) to make mango cream mixture.
• Lay ladyfingers on a 9x9 inch dish or pan.
• Top with mango cream mixture.
• Lay second layers of ladyfingers.
• Repeat process.
• Garnish with mango slices and cherries.
• Refrigerate for 5-6 hours or overnight to set.

MANGO FLOAT

Steps:

• Combine the cream, sweetened condensed milk and vanilla extract in a large bowl. Beat with a hand mixer until double in volume, about 4 minutes.
• Spread a scant 2 cups of cream in an 8-inch square baking dish, followed by 1/2 cup graham cracker crumbs and a third of the mangoes. Continue alternating layers for a total of 9 layers, ending with mango. Chill at least 8 hours and up to overnight.

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 thick 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 sprinkling in the sugar. When the mango pulp is chilled, 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

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.

THE MANGO PUDDING RECIPE

Steps:

• Cut the mango into the half. Use a knife to cut criss-cross on the flesh to make some dices.
• Keep it for the subsequent step.
• Remove the remaining flesh from the skin and the pit.
• Place the mango flesh in the blender. Add the water as in the recipe. Blend the mango until it becomes a smooth puree.
• Pour the pureed mango through a wire mesh strainer. Use the back of a metal spoon to press and stir lightly so that the puree will pass through the strainer.
• Add the cream and milk to the puree.
• Put cold water in a small pan.
• Dissolve the gelatin in the cold water.
• Let it sits for five minutes to allow it to bloom.
• Now add the sugar into the Bloomed gelatin. Heat it slowly until the sugar dissolved. Remove from heat.
• Pour the gelatin mixture slowly into the mango puree mixture.
• Pour it through the strainer for the second time.
• Place some mango cubes in the cup.
• Fill up the molds with the mixture.
• Use the tip of a folded kitchen tissue to break the bubbles.
• Cover with cling film and chill for at least two hours or until the pudding is set.
• Add a teaspoon of milk (or coconut milk) on the pudding.
• Decorate with more mango cubes and mint leaves.