Papaya And Mango With Mango Cream Food

GEORGIE'S MANGO PAPAYA SALAD

Steps:

• Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
• Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
• Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.

PAWPAW (PAPAYA) AND MANGO PUNCH

Steps:

• Place the mango and papaya into a blender. Cover, and puree until smooth; add the orange juice, lime juice, sugar, orange zest, and water. Blend well. Serve over crushed ice.

MANGO PAPAYA FRUIT SALAD

Steps:

• Whisk lime juice, honey, lime zest, balsamic vinegar, and brown sugar together in a small bowl.
• Place mangos and papaya in a large bowl. Stir lime dressing again and pour over fruit. Lightly stir fruit and dressing, cover, and refrigerate for 1 hour.

MANGO PAPAYA SALSA

Steps:

• In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving.

PAPAYA AND MANGO BATIDOS

Steps:

• Combine the papaya, mango, milk, and ice in a blender process just until smooth. Pour into glasses and garnish with mango and papaya slices.

FRESH MANGO AND PAPAYA SORBET PARFAIT

Steps:

• In 2 separate non-reactive saucepans, place the mango in 1 and the papaya in the other. Add 1 cup of sugar and 2 1/2 cups of water to each pan. Place over medium heat and bring to a boil. Cook for 2 minutes. Remove from the heat and cool completely.
• In a blender, puree the mango mixture until smooth. Remove and strain through a fine mesh strainer. Set aside. Wash out the cup of the blender and puree the papaya mixture until smooth. Remove and strain through a fine mesh sieve. In an ice cream maker, process each mixture, separately, according to manufacturer's directions.
• Slice the strawberries and place in a mixing bowl. Add the remaining 1/2 cup of sugar and a splash orange liqueur, if using, and mix well. Cover and refrigerate for at least 30 minutes. To serve, lay some of the cubed angel food cake over the bottom each balloon wine glass or serving bowls. Place 2 small scoops of the mango sorbet over the cake. Spoon some of the berries over the top. Repeat with the remaining cake, papaya sorbet and berries. Garnish with a sprig of fresh mint.

MANGO PAPAYA SALSA

Steps:

• Add all the ingredients to a medium serving bowl. Mix to combine and serve.

PAPAYA MANGO CHUTNEY

Steps:

• Put all ingredients in a large pot, except for the rum and the lemon juice.
• Bring to the boil, turn heat to medium, cook for approximately an hour, stirring often, until the mixture has reduced and thickened.
• Turn off the heat and stir in the rum and lemon juice.
• Transfer to clean warm jars and seal.

CREAMY MANGO AND PAPAYA SALSA

Steps:

• Combine ingredients.

PAPAYA AND MANGO JAM

Steps:

• Combine all ingredients in saucepan.
• Bring to boil over moderate heat, stirring frequently.
• Reduce heat.
• Simmer uncovered for 30 or 40 minutes until most of the liquid has cooked away and mixture is thick, stirring often.
• Spoon jam into hot sterilized canning jars.
• Fill jar to within 0.125 in from top.
• Seal quickly and tightly.

MANGO AND PAPAYA WITH RICOTTA CREAM

Steps:

• In a medium bowl, stir together the mango, papaya, and liqueur. Let stand at room temperature for 30 minutes, stirring occasionally.
• Meanwhile, in a food processor or blender, process the ricotta and sugar until smooth. Transfer to a small bowl. Stir in the lime zest. Cover and refrigerate until the mango mixture has macerated.
• To serve, spoon the mango mixture into shallow dishes. Drizzle each serving with the ricotta cream. Sprinkle each with coconut.
• Nutrition information
• (Per serving)
• Calories: 84
• Total fat: 1.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 3mg
• Sodium: 69mg
• Carbohydrates: 13g
• Fiber: 1g
• Sugars: 12g
• Protein: 4g
• Calcium: 133mg
• Potassium: 142mg
• Dietary Exchanges
• 1 other carbohydrate
• 1/2 very lean meat

PAPAYA MANGO SALSA (CANNING)

Steps:

• Place chopped fruit, chile, lime juice, zest, pineapple juice, ginger, vinegar, and salt in a medium saucepan. Bring to a boil on high heat, reduce heat and simmer for 1 minute. Stir in mint, return to boil, cook 1 minute.
• Ladle hot salsa into hot jars, leaving 1/2 inch headroom. Process 20 minutes (half pint jars) for 20 minutes.

MANGO SAGO CREAM

Steps:

• Place sago in a saucepan and cover with water; bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat, cover saucepan, and let sit until sago becomes translucent, about 5 minutes. Drain.
• Stir sugar into 1/3 cup plus 2 tablespoons hot water in a bowl until dissolved.
• Place sugar mixture into a blender; add 3/4 of the mango and blend until smooth. Chill in the refrigerator for 20 minutes.
• Stir sago and 1/2 of the pomelo into blended mango mixture and mix well. Spoon into 6 shot glasses and top with coconut cream and remaining mango and pomelo.

LOBSTER -PAPAYA QUESADILLAS WITH MANGO CREAM

Steps:

• In a large bowl, combine the cheeses with the garlic, onion, poblano and bell peppers, cilantro, salt, and lime juice. Carefully blend in lobster and papaya. Spread some lobster mixture over half of each tortilla and fold over. Brush each tortilla with the melted butter. Heat a large nonstick skillet over medium-high heat and cook the quesadillas for about 3-4 minutes, until golden brown on each side.
• MANGO CREAM.
• Using your hands, squeeze the juice from the mango pulp into a bowl. Discard the juice. Put the remaining pulp into a food processor and puree until smooth. Add the sour cream and lemon juice and blend to incorporate, scraping down the sides with a spatula as necessary.
• To serve, cut each quesadilla into 3 triangles and serve with the mango cream.