Mango Guava Batidos Food

GUAVA EMPANADAS

Steps:

• Pulse the cream cheese, egg, sugar, lime zest and lime juice in a food processor until smooth.
• Put 1 tablespoon guava paste in the center of each empanada wrapper, then top with 1 tablespoon of the cream cheese mixture. Fold the dough over the filling and press the edges with a fork to seal.
• Heat about 11/2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the empanadas until golden brown, 2 to 3 minutes per side. (Return the oil to 350 degrees F between batches.) Drain on a paper towel-lined plate. Dust with confectioners' sugar.

GUAVA AND MANGO SHAKE

Steps:

• Put all ingredients, except mint, into blender. Puree until well blended.
• Serve with sprig of mint.

BATIDO DE MANGO (CUBAN MANGO SHAKE)

Steps:

• Into a high-speed blender, add the coconut milk, sweetened condensed milk, frozen mango, banana, and shredded coconut flakes.
• Blend until smooth and creamy. If you're looking for a thinner consistency, add 1/2 cup of water and blend again until desired consistency.
• Serve the batido and top with more shredded coconut flakes. Enjoy!

BANANA-MANGO BATIDOS

Steps:

• Place all ingredients in a blender and puree until smooth.
• Pour into 2 stemmed glasses.

GUAVA-STUFFED CHICKEN WITH CARAMELIZED MANGO

Steps:

• Whisk first 5 ingredients in large bowl. Add chicken breasts; turn to coat. Cover chicken breasts and chill 3 to 4 hours, turning occasionally.
• Whisk cream cheese and guava paste in medium bowl to blend. Stir in spinach. Cover and chill to firm slightly, at least 2 hours. Transfer to pastry bag.
• Remove 1 chicken breast from marinade, scraping excess marinade back into bowl. Insert small sharp knife into 1 side of chicken breast; move knife in arc to create large pocket, keeping opening about 1 1/2 inches long. Repeat with remaining chicken. Pipe filling through openings in chicken breasts to fill pockets. Close openings with metal turkey pins or toothpicks. (Can be made 4 hours ahead. Cover and chill.)
• Heat 1 tablespoon canola oil in each of 2 heavy large skillets over medium heat. Add 3 chicken breasts to each skillet. Cook chicken until brown, about 3 minutes per side. Transfer to plate. Transfer any juices from 1 skillet into second skillet. Add wine and broth to second skillet. Bring to boil. Add chicken breasts to wine mixture in skillet. Cover skillet; reduce heat to medium and simmer until chicken is cooked through, basting occasionally, about 10 minutes. Transfer chicken to work surface; let stand 10 minutes.
• Meanwhile, melt butter in another heavy large skillet over medium-high heat. Add mango slices and sauté until brown, about 2 minutes per side.
• Slice chicken diagonally into 1/2-inch-thick slices. Arrange chicken on platter. Boil juices in skillet until slightly thickened and sauce is reduced to 3/4 cup, about 3 minutes. Drizzle sauce over chicken and surround with mango.
• *A firm block of concentrated fruit available at some supermarkets, at Latin markets, and at cafecubano.com.