Mango Passion Fruit Crumble Food
MANGO PASSION FRUIT CRUMBLE
I live in Cambodia, and from January to May the markets are always full of ripe juicy mangoes. The problem is, I've never really found a way to use them in a dessert. So when I was looking at a recipe for an apple crumble I decided to substitute the apple with mango and with a few of my own alterations, it's been a family favorite! The passion fruit really brings that extra tangy taste to the mangoes. Serve this dish with vanilla ice cream or even some plain youghurt, it's delicious.
Provided by Kali
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
- Mix the flour and brown sugar in a bowl, and cut the butter into the flour-sugar mixture with a pastry cutter or two table knives until the mixture resembles coarse cornmeal. Add the oats, cinnamon, and nutmeg, and stir well.
- Place the cubed mango on the bottom of the greased baking dish, and spoon the passion fruit pulp over the mango. Stir to mix and evenly distribute the fruit in the dish. Drizzle lime juice over the fruit. Sprinkle the fruit with the oats topping, making sure it is fully covered. Sprinkle a little extra cinnamon over the top.
- Bake in the preheated oven until the top has browned and the fruit is tender, about 20 minutes.
Nutrition Facts : Calories 422.7 calories, Carbohydrate 61.5 g, Cholesterol 45.8 mg, Fat 18.8 g, Fiber 5.1 g, Protein 5.1 g, SaturatedFat 11.3 g, Sodium 133.4 mg, Sugar 30.5 g
PASSION FRUIT-MANGO SMOOTHIE
Grown in tropical regions throughout the world, passion fruit is usually enjoyed as a juice with the crunchy seeds strained out. But consider leaving them: In this smoothie they help deliver an impressive 6 grams of fiber. Passion fruit is also a good source of vitamins A and C and nonheme, plant-based iron.
Provided by Food Network Kitchen
Time 5m
Yield 1 drink
Number Of Ingredients 6
Steps:
- Cut the passion fruits in half and scoop the seeded flesh into a blender. Add the mango, yogurt, orange juice, vanilla, a pinch of salt and 4 ice cubes. Blend until smooth; you'll still be able to see the broken up seeds. Drink right away.
Nutrition Facts : Calories 190 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 180 milligrams, Carbohydrate 40 grams, Fiber 6 grams, Protein 9 grams, Sugar 32 grams
MANGO & PASSION FRUIT FOOL
You'll need just four ingredients to make this exotic dessert, a no-fuss finish to your meal
Provided by Good Food team
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 4
Steps:
- Peel the mangoes using a vegetable peeler. Slice the cheeks off one and cut into small dice. Set aside.
- Cut the flesh from the remaining mango and stone, then purée flesh in a liquidiser. Squeeze out the seeds from 2 of the passion fruit halves and mix with the mango purée. Add lime juice to taste. Gently fold the yogurt and half the diced mango through the fruity purée.
- Divide between 4 glasses and top with the remaining diced mango. Cover and chill for 30 mins before eating. Scoop the seeds from the remaining passion fruit over the top of the fools to serve.
Nutrition Facts : Calories 390 calories, Fat 30 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
MANGO, PASSION FRUIT AND BANANA PUNCH
Fresh passion fruit is best for this punch; however, if that's hard to find, frozen purée or bottled nectar may be used instead. Mango purée also may be substituted for fresh mangoes. Saveur Magazine, August/07. Just imagine yourself on the beach with the hot sand, the wind blowing in your hair and not a care in the world.
Provided by Manami
Categories Punch Beverage
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel ripe mangoes and remove flesh from flat, oval seeds with a sharp knife.
- Cut flesh into cubes and transfer to a blender.
- Add passion-fruit purée or nectar, bananas and rum to blender and blend to a chunky purée, about 30 seconds.
- Pour into four 12-oz. glasses.
- Garnish each with an orange slice or lime slice or kiwifruit or sugar cane, if you like.
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