Mango Frosting Food

MANGO FROSTING

Steps:

• In a mixing bowl, add butter and shortening and mix until there are no lumps.
• Add mango puree and mango extract and mix until everything is just combined.
• Slowly, add powdered sugar and meringue powder and continue mixing until everything is incorporated and you have a smooth mixture. Enjoy!

HOW TO MAKE A KILLER MANGO BUTTERCREAM FROSTING

Steps:

• Bring a pot of water to boil. Lower the heat and let the water simmer on low heat.
• Clean another bowl with tissue paper very well and add the egg whites in it.
• Please note that a slight trace of egg yolk can ruin your buttercream dream.
• Whip it lightly with a hand whisk and place this bowl over pot of simmering water.
• Keep in mind that the upper vessel should not touch the water.
• Add sugar in batches (divide into 3 or 4 batch), and whisk till sugar is fully dissolved.
• This will take some time around 10 minute. Once the sugar is completely dissolved and not gritty or grainy to touch, you can remove it from the heat.
• Whisk the egg white-sugar mixture with a hand blender, starting with a speed of 2 and increase it later to 3 or 4.
• Whisk this mixture till it is glossy, shiny and peaks begin to form. Stop once you get nice and stiff peaks.
• Place this bowl over a bowl filled with ice cubes and some cold water.
• Add cubes of butter one by one at a time and keep mixing it at lowest speed, ensuring each of the addition is well incorporated into it, before adding another cube of butter.
• When all the butter is used up, you will find that the buttercream has turned slightly curdled, stop at once and start folding the frosting with spatula.
• This is the time to add any flavorings.
• Add the mango pulp little by little and keep folding it into the buttercream till you get a smooth and satiny texture. Do this with gentle and light hand.

MANGO WHIPPED CREAM FROSTING

Steps:

• Using a whisk attachment, whip heavy cream using an electric mixer on medium speed for about five minutes or until soft peaks form.
• Add sugar and whisk until incorporated.
• Cut up your mango, being sure to remove all skin. Then, use a food processor or blender to turn your mango into a pulp.
• Gently fold the mango into the sweetened whipped cream.
• Be sure to keep refrigerated.

MANGO TOPPING

Steps:

• In a saucepan over medium heat, combine the mangoes, butter, brown sugar, lemon juice, orange juice, and water. Stir until the mixture thickens. Remove from heat and serve.

MANGO FROSTING

Steps:

• Peel mangos and remove edible fruit, leaving the core alone.
• Place mango into food processor and and puree until smooth.
• Place butter into bowl of stand mixer with sugar and vanilla. Turn the mixer on the lowest setting until the sugar starts to incorporate into the butter.
• Slowly add mango puree, about 1/4 cup to start, and then turn the mixer on medium-high speed. Add more mango puree as needed to achieve your desired consistency. Mix frosting for two minutes, stop to scrape down the sides and bottom, and then mix for one more minute.
• Enjoy!

TRES LECHES CAKE WITH MANGO

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with vegetable oil and line the bottom with parchment paper.
• Make the cake: Beat the eggs and sugar in a large bowl with a mixer until pale and slightly thick, about 6 minutes. Slowly beat in the melted butter, then beat in the vanilla and 1/4 cup whole milk.
• Whisk the flour, baking powder and salt in a bowl. Sift the flour mixture over the egg mixture, then gently fold together with a rubber spatula to make a thick batter. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Run a knife along the edges to release the cake from the pan.
• Meanwhile, whisk the remaining 2 cups whole milk, the evaporated milk, condensed milk and rum in a bowl. Pierce the warm cake all over with a fork, then pour the milk mixture gradually and evenly on top, letting the cake absorb the liquid until all is used. Cover and refrigerate at least 1 hour or overnight.
• Before serving, make the topping: Peel, pit and dice the mangoes. Puree half the mangoes in a blender with 2 tablespoons sugar. Transfer to a bowl and fold in the remaining diced mango.In a separate bowl, beat the heavy cream and the remaining 1 tablespoon sugar with a mixer until soft peaks form. Slice the cake; top each piece with the whipped cream and sprinkle with cinnamon. Serve the mango topping on the side.