TROPICAL MANGO TRIFLE
Delicious and fruity, light enough for when it's hot outside! Garnish with grated coconut.
Provided by shellyw715
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 9h50m
Yield 10
Number Of Ingredients 16
Steps:
- Combine mango, 1/2 cup sugar, lemon juice, and salt in a food processor; puree until smooth. Add egg yolks; process for 15 seconds.
- Pour mango mixture through a sieve set over a large metal bowl, pressing on solids with the back of a spatula to release as much puree as possible. Discard solids in sieve.
- Fill a large saucepan with 2 inches of water; bring to a simmer. Set metal bowl on top; whisk puree until thickened and an instant-read thermometer inserted into the center registers 170 degrees F (77 degrees C), about 10 minutes.
- Place metal bowl on a towel on a flat work surface. Whisk in butter 1 piece at a time until blended. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Combine milk and coconut pudding mix in a saucepan. Bring to boil, stirring constantly until thickened. Remove from heat; fold in grated coconut and vanilla extract. Refrigerate until set, about 1 hour.
- Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form.
- Place 1/2 of the pound cake cubes in the bottom of a large trifle bowl. Layer some of the bananas, pineapple, and strawberries on top. Spoon 1/2 of the mango puree and coconut pudding on top. Repeat layers with remaining pound cake, bananas, pineapple, strawberries, mango puree, and coconut pudding.
- Spoon whipped cream on top in big, fluffy swirls. Chill until serving.
Nutrition Facts : Calories 531.5 calories, Carbohydrate 70.6 g, Cholesterol 206.9 mg, Fat 26.4 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 16.5 g, Sodium 362.3 mg, Sugar 52.8 g
TROPICAL MANGO COOKIES
There need to be more mango recipes! I love mango! I got this from cooks.com said to be submitted by cm..I modified it a little.
Provided by Kitty Kat Cook
Categories Drop Cookies
Time 25m
Yield 2-3 dozen depending on size, 12-36 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Peel the mangoes and cut off the pulp around the seed. Put in a food processor and puree.
- Using an electric mixer, cream together butter and sugar until fluffy. Beat in egg. Stir in baking soda, fruit puree and vanilla and molasses.
- Stir together the dry ingredients until well combined. Gradually add to the butter and sugar mixture. Mix coconut and Macadamia nuts. Stir into the cookie batter using a wooden spoon.
- Drop by teaspoonfuls onto greased cookie sheets, flattening with a fork to make a criss-cross pattern.
- Bake 12-15 minutes or until done.
Nutrition Facts : Calories 380.1, Fat 20.7, SaturatedFat 9.1, Cholesterol 38.2, Sodium 152, Carbohydrate 46.6, Fiber 2.7, Sugar 27.4, Protein 4.2
TROPICAL MANGO MOUSSE
There's nothing quite so refreshing as mangos! Preparation time: 5 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Desserts Mousse Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a blender combine mangoes, bananas, yogurt, honey, ice cubes, and vanilla extract until smooth. Refrigerate for 3 hours. Pour into individual dishes and serve.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 20.5 g, Cholesterol 0.5 mg, Fat 0.3 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 23.3 mg, Sugar 16.8 g
TROPICAL MANGO MUFFINS
Sweet mango adds moisture, a wonderful color and along with milk packs these muffins full of nutrients....
Provided by Chef mariajane
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Line 12-cup muffin pan with paper liners or silicone liners, or butter generously.
- In a blender or food processor or with an immersion blender, purée 1 cup of the mango. Cut remaining mango into 1/4 inch cubes.
- In a large bowl, combine all-purpose and whole wheat flour, 1/4 cup of the coconut, baking powder salt and baking soda. In another bowl, whisk together puréed mango, sugar, egg, milk, and butter. Pour over dry ingredients and sprinkle with cubed mango; stir just until moistened.
- Spoon into prepared muffin pan. Sprinkle tops wiwth remaining coconut. Bake for 20-25 minutes or until tops are firm to the touch. Let cool in pan for 15 minutes. Transfer to rack to cool completely.
- COOKING TIP: Fresh or frozen mango works well in these muffins. Use a very ripe, fragrant and slightly soft fresh mango. If using frozen, be sure to let it thaw completely and drain off the liquid before measuring.
- FOR THE ADVENTUROUS: Replace half of the mango with papaya and add 1/2 cup chopped macadamia nuts to the dry ingredients:.
Nutrition Facts : Calories 195.6, Fat 6.3, SaturatedFat 3.9, Cholesterol 30.6, Sodium 238.2, Carbohydrate 32, Fiber 2.1, Sugar 13.1, Protein 4.1
TROPICAL MANGO AND COCONUT COOKIE TRIFLE
I made this one when I had one mango and some coconut cookies to use up. It is light and refreshing, great for summer. Use a clear bowl for a pretty presentation. -Note- the cookies that I use for this are flat and crunchy. I use about 32 cookies. Cooking time is chilling time.
Provided by Mami J
Categories Dessert
Time 2h10m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- In a blender, mix ricotta with the sweetened condensed milk and the lime juice.
- Assemble the trifle: cover the bottom of a 1 1/2 qt glass square dish with some cookies. If necessary, break cookie into pieces to cover any spaces in between. Pour some of the ricotta mixture just to cover. Sprinkle evenly with the mango pieces. Cover with more cookies and repeat layers, ending with a layer of the cheese mixture. Sprinkle with lime zest.
- Cover with plastic wrap, and refrigerate for at least 1 hour, preferably longer to meld the flavors.
Nutrition Facts : Calories 190.2, Fat 4.5, SaturatedFat 2.8, Cholesterol 16.9, Sodium 63.6, Carbohydrate 34.8, Fiber 0.8, Sugar 33.9, Protein 4.3
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