Mango Delight Dessert Food

MANGO DELIGHT

Steps:

• Wash the mangoes. Peel them and chop them in cubes.
• Make a puree of mangoes.
• Add fresh cream, ice cream, sugar, cardamom powder and chopped mangoes.
• Keep in refrigerator for 2-3 hour or till get cool.
• Garnish mango delight with mango or cherries and serve chilled at the time of meal or as a dessert.

MANGO DELIGHT

Steps:

• Cut the bread slices into cubes and toast them.
• Dip these in mango juice.
• Cut the mangoes and mash them.
• Cook the vermicelli in water.
• Take a serving bowl.
• First spread a layer of the bread slices (toasted) and soaked in mango juice.
• Add a layer of cooked vermicelli.
• Pour condensed milk to form a thin layer.
• Evenly spread the mashed mango on top of the vermicelli layer.
• Sprinkle cornflakes above this and pour condensed milk to form a thicker layer.
• Sprinkle cashewnuts and decorate with mango slices and vanilla ice-cream topped with a cherry.
• Keep the bowl, covered, in the refrigerator for about 2-3 hours.
• Serve cold!

SIMPLE MANGO DELIGHT

Steps:

• 1. Slice thin slices lengthwise from one side of the mango until you reach the pit, then repeat on the other side. Repeat with other mango.
• 2. Arrange slices prettily on a platter, squeeze leftover pits over them to release more mango juice, then drizzle with lime juice. Eat both peel and flesh.

MANGO TROPICAL DELIGHT CAKE

Steps:

• Grease a square cake pan (23cm) and line with baking paper.
• Combine the mango, banana and pineapple in a large bowl and mix well.
• Add the eggs, coconut, butter, sugar and flour.
• Mix until combined.
• Pour into prepared pan and bake at 180 degrees C for 40 minutes, or until cooked.
• Stand cake in the pan for 5 minutes, before turning out onto a rack to cool.
• Serve decorated with extra mango and wedges of lime.

COLOMBIAN MANGO DELIGHT

Steps:

• Put the orange juice into a small heat-proof bowl and sprinkle the gelatin over it.
• Set aside for 5 minutes.
• Peel mangoes, cut fruit from pits and puree in blender or food processor.
• You should have about 4 cups of puree.
• Transfer puree to a large mixing bowl and stir in the sugar and evaporated milk.
• Warm the juice and gelatin over a bowl of hot water until liquid and smooth.
• Whisk the gelatin into the mango mixture.
• Stir in the whipped topping.
• Fill a 10 cup mold with cold water and pour all the water out.
• Fill the mold with the mango mixture, cover with plastic wrap and refrigerate until set, at least 2 to 3 hours.
• To serve, wrap a warm, damp towel around the mold.
• Invert a serving plate over the mold and, holding plate and mold together, turn plate upright.
• Lift the mold away carefully.
• Garnish with fresh fruit if desired.
• Serve cold.
• Enjoy!

MANGO-BERRY DELIGHT

Steps:

• Place mango chunks in a blender container with orange juice and honey. Blend until smooth.
• Divide berries evenly into four serving bowls.
• Divide mango puree evenly and spoon over berries. Serve right away.