Mango Creamy Cheese Charlotte Recipes

MANGO CREAM

Steps:

• In a medium saucepan, bring to a boil water to cover mangos. Place whole, unpeeled mangos in boiling water and simmer until skin starts to come off. Remove mangos from water and let cool until cool enough to handle.
• While the mangos are simmering, beat the cream and honey in a medium bowl until light and fluffy.
• Remove the skin from the mangos and remove the mangos from their pits. Place fruit in a blender and puree until smooth. Fold mango puree into cream mixture until well combined. Mixture should be thick and smooth. Pour into dessert bowls and chill 2 hours in refrigerator before serving.

MANGO CHEESECAKE CHARLOTTE

Steps:

• 1. Preheat the oven to 350°F (180°C). Line a springform tin (8 inches/20cm) with baking parchment and set aside. Peel the mangoes, cut along the stone and dice the flesh - puree the listed amounts in the recipe separately and set aside.
• 2. Add the eggs, sugar, salt, and vanilla extract to a large bowl and mix on high speed until light and fluffy for about 4-5 minutes. Mix the flour with baking powder, sift into the bowl and fold in. Fill the batter into the prepared baking tin, smooth out the top and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Take out of the oven and run a knife immediately around the cake to loosen it from the baking tin, remove from the tin and place with the baking parchment on a wire rack to cool down.
• 3. Remove the baking parchment from the cooled cake and cut off about 0.2 inches around the edges. Place on a serving plate, inside an adjustable cake ring. Trim the ladyfingers on one side so that they all have a flat end. Place the ladyfingers between the cake base and the cake ring with the cut side facing down (and the sugared side facing outwards) - pull the cake ring together so that the base and the ladyfingers stick together and you got a nice edge with no large gaps. Set aside.
• 4. Add the gelatin leaves for the filling in a bowl with cold water and let soak for about 5-7 minutes. Add the cream cheese, sour cream, sugar, and orange zest to a large bowl and mix to combine. Set aside. Squeeze the gelatine leaves and place in a small pot - heat up and let dissolve. Add some mango puree and mix. Gradually add the rest of the puree and stir in. Add this mixture to the bowl with the cream cheese and stir in. Whisk the heavy cream until stiff peaks form and then fold into the cream cheese mixture. Fold in the mango pieces as well. Fill this mixture into the prepared form with the base and ladyfingers and smooth out the top. Place in the refrigerator for about one hour.
• 5. Add the gelatin leaves for the mango layer in a bowl with cold water and let soak for about 5-7 minutes, squeeze a bit and then dissolve it in a small pot at medium heat. Gradually add the mango purée and mix in. Add the confectioners' sugar and mix in. Pour on top of the cake, smooth out and place the Charlotte back in the fridge for 3-4 hours.
• 6. Remove the cake ring from the cooled Charlotte, decorate with some whipped cream and serve.

CREAMY MANGO DESSERT

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold nectar. Remove 1-1/2 cups of the gelatin; set aside for later use. (Do not refrigerate.) Pour remaining gelatin into 8 individual dessert dishes. Refrigerate 1 hour or until set but not firm. (Gelatin should stick to finger when touched.)
• Beat cream cheese in medium bowl until creamy. Gradually add reserved 1-1/2 cups gelatin, beating until well blended. Spoon over gelatin in dishes.
• Refrigerate 2 hours or until firm. Store leftover desserts in refrigerator.

CHEESE CHARLOTTE

Steps:

• Cut cheese into small thin slices.
• thinly slice the bread.
• butter a souffle dish(or similar ovenproof dish).
• fill with alternate layers of bread and cheese.
• Bring milk to boil, beat eggs and take milk off the heat.
• Pour beaten egg slowly into milk, stirring constantly.
• season with salt,pepper and nutmeg and pour over bread and cheese
• leave to soak for 10 mins, occasionally loosening edges with a spatula.
• dot surface with knobs of butter and cook in a hot oven 450F for 40 mins.

MANGO CREAM DIP

Steps:

• Beat the cream cheese to a smooth and creamy consistency and blend in the mango chutney, mixing well. Chop up any large chunks of fruit in the chutney.
• Cover and chill.
• SUGGESTED DIPPERS: Sesame Crackers, Pineapple, Melon, Crab, Chicken, Ham

MANGO CREAMY CHEESE CHARLOTTE

Steps:

• Arrange enough ladyfingers over bottom of 8-inch-diameter springform pan with 2-3/4-inch-high sides to cover completely, trimming as necessary.
• Halve remaining ladyfingers crosswise and stand around sides of pan, edges touching and rounded sides out.
• Brush with Grand Marnier.
• Whip cream till stiff.
• Put the mango nectar into a small heat-proof bowl and sprinkle the gelatin over it.
• Set aside for 5 minutes.
• Whip cream cheese with sugar in food processor.
• Add the 2 packages of defrosted mangoes Or 4 fresh mangoes peeled and diced pulse till pureed.
• Heat in microwave oven nectar 20 seconds then add to mango cheese mixture,pulse.
• Quickly pulse in whipped cream with the mango cheese mixture.
• Spoon mango mixture into pan.
• Cover with plastic; chill until set, at least 5 hours.
• Remove springform and tie cake with a pretty peach colored ribbon.
• Serve with Raspberry Sauce!

MANGO CREAM SAUCE

Steps:

• In a medium saucepan over medium heat, blend heavy cream, mango juice, brandy, and brown sugar until thickened. Stir in mangoes, and bring to a boil over high heat. Continue to cook and stir about 1 minute. Serve warm.