Mango With Lime Sugar Food

MANGO LIME MOUSSE

Steps:

• Peel the mangoes and remove the flesh from the seeds. Dice the flesh of 2 of the mangoes purée the rest in a blender.
• Put the purée into a glass mixing bowl, and stir in the lime or lemon juice.
• Beat the egg whites with the salt until they are frothy. Sprinkle in the sugar, and continue to beat until stiff. Then gently fold in the cream.
• Gradually stir the mixture into the mango purée. Pour over the diced mango. Spoon the mixture into serving bowls or glasses, and then chill for at least 3 hours before serving.

MANGO WITH LIME SUGAR

Steps:

• Arrange the mango slices on a serving platter. Put the chillies and a little of the sugar in a mortar and pound to break up the chilli. Add the rest of the sugar, and the zest, and pound to incorporate until the sugar becomes speckled green.
• Sprinkle the sugar over the mango slices and let guests help themselves, with scoops of vanilla ice cream.

LIME & MANGO SURPRISE

Steps:

• Place your prepared mango in a serving dish.
• In a pot add the lime juice, lemongrass and sugar.
• Heat gently, no boiling until the sugar is completely dissolved.
• Do not use juice until it is completely cooled.
• Strain the juice and pour over the mango wedges.
• Sprinkle with the lime rind, cover, chill for at least 3 hours.
• Serve in small bowls with a scoop of ice cream or sherbert and garnish with the sprigs of mint.

MANGO LIME SANGRIA

Steps:

• Combine mango with sugar and let sit for at least 1 hour.
• After 1 hour, combine the mango mixture, the juices, triple sec, fruit slices, Schnapps and wine.
• Blend well.
• Cover and chill for at least another hour and up to 8 hours. (the longer it sits, the stronger and better the flavor).
• When ready to serve, add the soda water and pour in glasses over the ice cubes.
• Garnish as desired.
• This should be made and served in a clear glass pitcher as it is a very pretty presentation.

MANGO-LIME GRANITA

Steps:

• Place the chopped mango in the bowl of a food processor fitted with the metal blade, and process until smooth. Transfer to a medium bowl. Add the water, lime juice, and sugar, and stir to dissolve.
• Pour the mixture into a 9 × 5-inch deep-sided metal pan, and place in the freezer until nearly set, about 3 hours, whisking the mixture every hour. Remove from the freezer, and scrape the surface with the tines of a fork until it is the texture of shaved ice. Return to the freezer until ready to serve. The granita can be stored in an airtight container in the freezer up to 2 weeks.
• FIT TO EAT RECIPE
• (Per serving)
• Calories: 108
• Fat: 0g
• Cholesterol: 0mg
• Carbohydrate: 28g
• Sodium: 4mg
• Protein: 1g
• Fiber: 1g

MANGO LIME ICEBOX PIE

Steps:

• To prepare filling:.
• Combine nectar and next 5 ingredients (nectar through eggs) in a large saucepan, stirring with a whisk.
• Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly.
• Remove from heat, stir in butter and 2 teaspoons rind.
• Spoon mango mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until mango mixture comes to room temperature, stirring occasionally.
• Remove bowl from ice; spoon mango mixture into prepared crust.
• Cover and chill 8 hours or until firm.
• To prepare meringue:.
• Place egg whites and salt in a large bowl.
• Beat with a mixer at high speed until soft peaks form.
• Combine 1/2 cup sugar and water in a saucepan; bring to boil.
• Cook, without stirring, until candy thermometer registers 238 degrees.
• Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form.
• Spread meringue over filling; garnish with rind, if desired.

CANNED MANGO LIME SALSA

Steps:

• Prepare canner, jars, and lids, following manufacturer's instructions. To make Pickling Liquid place vinegar, water, sugar, Morton® Canning & Pickling Salt, lime juice and black peppercorns in a sauce pan. Bring to a boil. Reduce heat to medium and continue to boil until liquid is reduced by one-fourth. Remove from heat and strain mixture into a heat proof container.
• Combine 2 cups Pickling Liquid and remaining ingredients in a large sauce pan. Bring to a rolling boil, continuing to boil until onions are softened. Remove from heat. Ladle salsa into hot sterilized pint jars, leaving 1/2" headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars. Close jars as manufacturer directs. Process in a boiling water bath for 15 minutes. Remove jars and cool, undisturbed. Check lids for proper seal after 24 hours.
• NOTE: Processing time above is for under 1000 feet. For altitudes 1000-6000 feet, process 20 minutes; above 6000 feet, process for 25 minutes.

MANGO KEY LIME PIE

Steps:

• Preheat oven to 350 degree.
• Make crust: in large bowl, combine cracker crumbs, sugar, cinnamon and butter; mix well. Press mix into a 10-inch pie pan, sides and bottom. Set aside.
• Make filling: in a food processor (or blender) process mango until pureed. Add egg yolks, lime juice and the two cans of milk. Mix, combining well. Fold in the diced mango using a rubber spatula to keep the mango intact.
• Pour mixture into crust and bake for 20 to 25 minutes. Remove and cool pie completely. Keep refrigerated until shortly before serving. Top with fresh whipped cream.