Colombian Mango Delight Recipes

COLOMBIAN MANGO DELIGHT

Steps:

• Put the orange juice into a small heat-proof bowl and sprinkle the gelatin over it.
• Set aside for 5 minutes.
• Peel mangoes, cut fruit from pits and puree in blender or food processor.
• You should have about 4 cups of puree.
• Transfer puree to a large mixing bowl and stir in the sugar and evaporated milk.
• Warm the juice and gelatin over a bowl of hot water until liquid and smooth.
• Whisk the gelatin into the mango mixture.
• Stir in the whipped topping.
• Fill a 10 cup mold with cold water and pour all the water out.
• Fill the mold with the mango mixture, cover with plastic wrap and refrigerate until set, at least 2 to 3 hours.
• To serve, wrap a warm, damp towel around the mold.
• Invert a serving plate over the mold and, holding plate and mold together, turn plate upright.
• Lift the mold away carefully.
• Garnish with fresh fruit if desired.
• Serve cold.
• Enjoy!

PASTEL DE MANGO (MANGO PIE)

Steps:

• To make the crust: Preheat oven to 350°F.
• Place crackers and sugar in a food processor until the graham crackers are finely ground.
• Add butter and process until well combined. Press the mixture into a 9-inch pie pan.
• Bake crust until deep golden brown, about 10 minutes and set aside.
• o make the filling: Using an electric mixer combine the sugar and the mango pulp in a bowl and mix until the sugar is dissolved.
• Add the eggs and continue mixing for 2 minutes. Add the condensed milk and keep mixing for about one minute more.
• re-heat oven to 350F. Pour the mango filling into the pre-baked crust.
• Bake for about 20 minutes. Remove from oven and let it cool down.

MANGO DELIGHT

Steps:

• Cut the bread slices into cubes and toast them.
• Dip these in mango juice.
• Cut the mangoes and mash them.
• Cook the vermicelli in water.
• Take a serving bowl.
• First spread a layer of the bread slices (toasted) and soaked in mango juice.
• Add a layer of cooked vermicelli.
• Pour condensed milk to form a thin layer.
• Evenly spread the mashed mango on top of the vermicelli layer.
• Sprinkle cornflakes above this and pour condensed milk to form a thicker layer.
• Sprinkle cashewnuts and decorate with mango slices and vanilla ice-cream topped with a cherry.
• Keep the bowl, covered, in the refrigerator for about 2-3 hours.
• Serve cold!