MANGO-PINEAPPLE BUCKLE
Tropical fruit adds a fresh twist to this traditional dessert that is halfway between a coffeecake and a crumble.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter a 2-quart baking dish. Toss pineapple, mangoes, and brown sugar together in a bowl. In a separate bowl, whisk together flour, cinnamon, salt, and baking soda.
- Beat butter and granulated sugar in a mixing bowl until fluffy, about 2 minutes. Beat in vanilla. Add eggs, one at a time, beating well after each. Add flour mixture; beat until just combined. Measure out 1 cup fruit mixture; fold rest into batter.
- Spread batter into prepared baking dish; sprinkle reserved fruit over the top. Bake until golden on top and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Serve warm.
FRESH MANGO COBBLER
Steps:
- Preheat the oven to 375 F.
- Spray a 1 1/2-quart baking dish lightly with nonstick cooking spray.
- Peel and slice-or dice-the mangoes . You should have about 4 cups.
- In a medium saucepan, combine 2/3 cup of the sugar with the cornstarch. Stir to blend. Add the water and lemon juice along with the mango.
- Place the saucepan over medium-high heat and bring to a boil. Reduce the heat to low and simmer for about 5 minutes, or until the fruit is just tender.
- Pour the hot sliced mango and syrup into a 1 1/2-quart baking dish; dot with butter and sprinkle with the cinnamon sugar.
- In a medium bowl, combine the flour, the remaining 1/3 cup of sugar, baking powder, and salt; blend well. Cut the shortening into the flour mixture until it resembles coarse meal. Add the milk and stir to blend.
- Drop spoonfuls of the dough over the hot fruit mixture.
- Bake in the preheated oven for about 25 to 30 minutes, or until the topping is golden brown.
- Serve the mango cobbler warm or cold with ice cream or whipped cream.
Nutrition Facts : Calories 401 kcal, Carbohydrate 80 g, Cholesterol 9 mg, Fiber 4 g, Protein 4 g, SaturatedFat 4 g, Sodium 313 mg, Sugar 55 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g
MANGO PINEAPPLE COBBLER
Canned or fresh mangos can be used in this quick tropical dessert but, fresh mangos (right off the tree in Costa Rica) are better. Best served warm topped with vanilla ice cream. If using canned; substitute 2 (14 oz.) canned mangos for fresh). Mangos, Pineapples and Macadamia nuts are widely grown in Costa Rica. Macadamia nuts form the staple diet of the Hyacinth Macaw ,Native to South America, these large parrots are one of the few animals, humans aside, which are capable of cracking and shelling the nut. Macadamia nuts form the staple diet of the Hyacinth Macaw in captivity.
Provided by BakinBaby
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Simmer pineapple juice, 1/4 cup sugar & cornstarch for a few minutes, just until it begins to thicken, stir in peeled, sliced mangos, cook until hot; set aside, stir in 1 teaspoons vanilla.
- Combine flour,sugar,baking powder and salt, then cut in 1/4cup butter until mixture resembles coarse crumbs.
- In another bowl combine; milk and slightly beten egg; add all at once to dry ingredients stirring just to moisten.
- Pour mango mixture into a buttered 8" square baking dish, immediately spoon on biscuit topper in 6 mounds; sprinkle with macadamia nuts.
- Bake at 400 for 20-25 minutes.
- Serve with vanilla ice cream.
MANGO WITH PINEAPPLE GINGER SAUCE
Buy the mangoes a day or two ahead of time to allow them to ripen.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Remove top and skin from pineapple. Cut lengthwise into quarters; remove core. Chop three quarters of pineapple into large chunks; process in a food processor until smooth. Strain through a sieve or colander into a small saucepan. Discard solids.
- Add vanilla bean, sugar, and ginger to the pan, and cook over medium heat, stirring often, until slightly thickened, about 8 minutes.
- Meanwhile, dice remaining quarter of pineapple, and place in a small bowl. Cut mangoes in half lengthwise, angling the knife slightly to cut around the elongated pit. Cut out and discard pit. Peel mangoes, and discard the peel. Cut mangoes into bite-size pieces, and divide among four plates.
- Remove pineapple sauce from heat. Scrape the seeds from vanilla bean, stir seeds into sauce, and discard the pod. Combine the warm sauce with the diced pineapple, and spoon sauce over each plate of sliced mango. Sprinkle with crystallized ginger, and serve.
MANGO COBBLER
This moist, sweet, buttery mango dessert is good served warm or cold.
Provided by JIG the Cook
Categories Desserts Cobbler Recipes Peach Cobbler Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Pour melted butter into an 8-inch square baking dish.
- Mix mangoes, 1/2 cup sugar, and peach schnapps together in a bowl. Layer mango slices over the butter in the baking dish and pour remaining juice over all.
- Mix flour, 3/4 cup sugar, baking powder, salt, and nutmeg together in a bowl. Add milk and stir batter to combine.
- Pour or drop batter evenly over the mango in the baking dish.
- Bake in the preheated oven until top layer is browned nicely, 45 to 50 minutes. Let rest about 5 minutes before serving.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 52.7 g, Cholesterol 32.3 mg, Fat 12.3 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 7.7 g, Sodium 287 mg, Sugar 39.4 g
MANGO-PINEAPPLE SMOOTHIE
I invented this one day when I had leftover mango and pineapple juice. A spoonful of cream of coconut added the sweetness and special flavor with a tropical flare. You may use frozen pineapple juice ice cubes instead for more of a slush drink (about 8 pineapple ice cubes). Enjoy!
Provided by STARFLOWER
Categories Drinks Recipes Smoothie Recipes Mango
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In a blender, blend the vanilla yogurt, pineapple juice, banana, mango, milk, and cream of coconut until smooth.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 35.7 g, Cholesterol 3.7 mg, Fat 2.7 g, Fiber 1.4 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 60.6 mg, Sugar 31.2 g
MANGO RASPBERRY COBBLER
A custardy cobbler, very moist from the mango. Note: Blackberries, blueberries or sliced peaches (canned - #2 can or fresh) or canned tart cherries may be used. Sugar that is sprinkled on top may be lowered or raised depending on sweetness of fruit. If using canned fruit, drain before using.
Provided by heidih88
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F Spray 10 x 5 x 3 or 2 quart casserole dish with cooking spray.
- Cream together butter and 1/2 cup sugar until light and fluffy. Sift together flour, salt and baking powder.
- Add flour mixture to creamed butter and sugar mixture alternately with 1/2 cup milk. Beat until smooth. Pour into prepared pan.
- Spoon berries over batter. Sprinkle 1/2 cup sugar over berries. Pour 1 cup milk over top.
- Bake 45 to 50 minutes. Batter will rise to top and create a custard within.
Nutrition Facts : Calories 222.4, Fat 6.1, SaturatedFat 1.1, Cholesterol 0.9, Sodium 258.1, Carbohydrate 39.4, Fiber 1.6, Sugar 23.1, Protein 3.8
CHILLED MANGO AND PINEAPPLE SOUP
This is a refreshing soup, perfect for a sweet side dish in the summer! Garnish with a lime slice for a pretty presentation!
Provided by Ivon
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h15m
Yield 4
Number Of Ingredients 5
Steps:
- Blend mangoes, pineapple, water, sugar, and lime juice in a blender until smooth; strain through a fine-mesh strainer. Chill soup in the refrigerator for 2 hours.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 27.3 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 3.1 mg, Sugar 23.5 g
MANGO-PINEAPPLE SLUSHIE RECIPE BY TASTY
Here's what you need: mango, pineapple, water, ice
Provided by Alix Traeger
Categories Drinks
Time 30m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Pour all ingredients into a blender and blend until smooth.
- Garnish.
- Enjoy!
Nutrition Facts : Calories 91 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, Sugar 20 grams
MOMMY'S MANGO COBBLER
This cobbler dish highlighting fresh mangos is perfect with a scoop of vanilla ice cream. Hope you enjoy!
Provided by grainfreegirl96
Categories Desserts Cobbler Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine mangoes, water, and 1/2 cup white sugar in a saucepan over medium heat; simmer until sugar is dissolved, 5 to 6 minutes. Drain syrup from mangoes, reserving syrup.
- Beat 2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Whisk flour, baking powder, and salt together in a separate bowl until combined. Slowly mix flour mixture, alternating with milk, into creamed butter mixture, beating well after each addition. Stir vanilla extract into batter; pour into a 9x13-inch baking dish.
- Arrange mangoes on top of the batter and pour 2 cups reserved syrup over mangoes.
- Bake in the preheated oven until a toothpick inserted in the center of the cobbler comes out clean, 40 to 45 minutes.
Nutrition Facts : Calories 384 calories, Carbohydrate 76.1 g, Cholesterol 22 mg, Fat 8.5 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 5.2 g, Sodium 277.5 mg, Sugar 57.6 g
MANGO COBBLER
Steps:
- In a large saucepan, combine the mangoes, sugar and cinnamon. Cook and stir until mixture comes to a boil. Combine cornstarch and water until smooth; stir into pan. Cook and stir for 2 minutes or until thickened. Transfer to a greased 11x7-in. baking dish. Dot with butter., In a small bowl, combine flour and sugar. Cut in shortening until mixture resembles coarse crumbs. Stir in milk; mix well. Drop by tablespoonfuls onto hot fruit. Bake, uncovered, at 400° for 20-25 minutes or until bubbly and golden brown. Serve warm.
Nutrition Facts : Calories 244 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 200mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 2g fiber), Protein 2g protein.
MANGO-PINEAPPLE CHUTNEY
The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!
Provided by MATHTUTORRITA
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 3h45m
Yield 24
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
- Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 14.6 g, Fat 1.4 g, Fiber 1.3 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.5 mg, Sugar 11.9 g
MANGO PINEAPPLE SORBET RECIPE BY TASTY
Here's what you need: pineapple, mango, water, sugar, mango
Provided by Claire Nolan
Categories Desserts
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine water, sugar, and mangoes in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
- Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
- In a blender, combine simple syrup, pineapple, and the remaining mango. Blend until well-combined.
- Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
- Take out of the freezer and let sit for 5-10 minutes before scooping.
- Serve.
- Enjoy!
Nutrition Facts : Calories 152 calories, Carbohydrate 38 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 37 grams
MANGO AND STRAWBERRY COBBLER
Make and share this Mango and Strawberry Cobbler recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- The Filling : Preheat oven to 375°F.
- Place fruit into a large bowl and toss well with the flour, sugar and lemon juice.
- Pour into a 2-quart ovenproof casserole or other dish.
- It is best if the fruit fills the dish but doesn't rise above the edges.
- The Topping: Whisk together flour, cornmeal, sugar, salt and baking powder. Grate in frozen butter and mix lightly with fingertips.
- Pour in milk and stir until mixture comes together and forms a rough dough.
- Place spoonfuls of the dough on top of the fruit evenly covering it.
- Bake until the fruit is bubbling and the topping is golden, about 45 minutes.
- Serve warm.
MANGO COBBLER
Make and share this Mango Cobbler recipe from Food.com.
Provided by Johnney
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine mangoes and apple pie spice in a sauce pan with juice.
- Heat over low heat.
- Gently stir in two tablespoons of Bisquick® to thicken the sauce.
- Pour into the bottom of a 9 x 13" Pyrex® baking dish.
- Mix together the 2 1/2 cups Bisquick®, half& half, sugar substitute and butter to form a dough.
- Drop by tablespoons onto the top of mango mixture.
- Bake in 425-degree oven for 30 minutes, or until done.
- Let cool slightly before serving.
Nutrition Facts : Calories 300.5, Fat 12.4, SaturatedFat 5.5, Cholesterol 17.8, Sodium 541.1, Carbohydrate 45, Fiber 2.9, Sugar 21.5, Protein 4.2
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