MANGO MOUSSE PARFAITS
Provided by Food Network
Categories dessert
Time 1h25m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Heat the sugar and 1/4 cup water in a medium saucepan over medium heat and cook until the sugar has dissolved, about 3 minutes. Add the chopped mangoes and let steep for 2 minutes. Add the ground cardamom and fennel and blend with an immersion blender until completely smooth. Measure 2 cups of the puree and set aside. Transfer the remaining puree to a large bowl and allow to cool completely.
- In a medium bowl, whip the egg whites to stiff peaks. In a separate bowl, whip the cream to soft peaks. Gently fold first the egg whites into the cooled mango puree and then the whipped cream. Refrigerate until cold.
- Grind the cardamom and fennel seeds in a mortar and pestle and stir into the reserved mango puree. Fill the bottom half of each of 3 martini glasses or parfait cups with the puree and then fill the rest of the way with the chilled mango mousse. Garnish with a sprinkle of pistachios.
MANGO PARFAIT
Steps:
- In a food processor or blender puree the mango until smooth and transfer it to a bowl. Add the lime juice, honey, and cinnamon to the mango puree and stir to combine. Chill until ready to assemble parfaits. To assemble parfaits: In parfait or stemmed glasses spoon a 1-inch-thick layer of yogurt, top with a layer of mango and repeat layering. Chill until ready to serve. Garnish with fresh mint leaves, if desired.
MANGO MELBA PARFAITS
This recipe is from the 1995 publication, The Simply Healthy Lowfat Cookbook. Preparation time does not include the 8 hours or more for the yogurt to be strained.
Provided by Sydney Mike
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Set a fine-mesh sieve lined with dampened cheesecloth or white paper towl over a bowl, then spoon the yogurt in & strain in the refrigerator for 8 hours or overnight.
- When strained, transfer the yogure to a large bowl & stir in 1/3 cup of the sugar & the vanilla extract.
- In a small bowl, sprinkle the gelatin over the water & set aside to soften.
- In a small saucepan, warm 1/2 cup of the mango puree over medium heat, then stir in half of the gelatin mixture & continue stirring for about 30 seconds to dissolve the gelatin.
- Stir in the remaining mango puree & the lemon juice, before removing from the heat.
- Transfer the mango mixture to a bowl set in a larger bowl of ice & water & chill, stirring frequently, until thickened & the mixture starts to mound.
- Remove the bowl of thickened mango puree but keep the bowl of ice & water ready for the raspberry mixture.
- Meanwhile, in another small saucepan, warm 1/2 cup of the raspberry puree with the remaining 1/3 cup of sugar. Stir in the remaining gelatin mixture & continue stirring for about 30 seconds to dissolve the gelatin.
- Stir in the remaining raspberry puree, then transfer this raspberry mixture to a bowl & quick-chill it over the bowl of ice & water as was done with the mango mixture.
- Divide & layer the mixtures among six 5-ounce parfait glasses, 1st layering the raspberry mixture then the mango & finally the thickened yogurt.
Nutrition Facts : Calories 213.1, Fat 0.7, SaturatedFat 0.2, Cholesterol 1.6, Sodium 66, Carbohydrate 48.5, Fiber 4.6, Sugar 42.9, Protein 6
MANGO-LIME RICOTTA PARFAITS
This fruity-cheese dessert takes little time to prepare and is not as heavy as ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 4
Steps:
- In a bowl, toss together mangoes, sugar, and lime zest and juice. Let stand 20 minutes. Top ricotta with mango mixture, and serve.
Nutrition Facts : Calories 209 g, Fat 7 g, Fiber 1 g, Protein 11 g, SaturatedFat 4 g
CHICKEN BROTH SUPREME
This recipe comes from The Simply Healthy Lowfat Cookbook, 1995 and makes up a wonderful tasting chicken broth that freezes well for long storage.
Provided by Sydney Mike
Categories Stocks
Time 3h20m
Yield 7 cups, 14 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Spread chicken legs in large roasting pan.
- Roast until browned and crisp, about 30 minutes.
- Transfer chicken legs to large stockpot; pour off all the fat from the roasting pan.
- Pour 1/2 cup of the water into the roasting pan and scrape up any browned bits clinging to the pan.
- Add these juices to stock pot along with chicken.
- Add remaining 2 quarts of water, carrot juice, and mixed vegetable juice.
- Bring to a boil over high heat, skimming off foam as it rises to the surface. Continue skimming until no foam remains.
- Add onions, carrots, leek, celery, garlic, rosemary, thyme, parsley, and bay leaves.
- Return to a boil, continuing to skim any foam that rises.
- Reduce heat to low and simmer until broth is rich and flavorful, about 2 hours.
- Strain broth and discard solids.
- Refrigerate broth.
- Remove fat that solidifies on the surface.
- Can be refrigerated up to 3 days or frozen for longer storage.
MANGO PARFAIT
This sweet summer dessert is healthy, colorful, and easy to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Spoon 2 tablespoons mango puree into a tumbler and add 1/4 cup Greek yogurt. Repeat layers and top with toasted coconut.
Nutrition Facts : Calories 124 g, Fat 5 g, Protein 10 g
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