Mango Creme 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 CREME

Steps:

• Peel and slice the mangoes.
• Cover with water in a saucepan and cook until soft.
• Puree cooked mango pieces to a thin pulp.
• Put pulp in a bowl and refrigerate for 1 hour.
• Combine cream and sugar and whip until light.
• Fold in mango puree and chill before serving.
• Garnish!

MANGO CREAM

Steps:

• Peel the mangoes and cut them into pieces. Place the mango pieces in a medium-sized saucepan with water to cover and cook them over low heat for 10 minutes, or until very tender. When cooked, put the mango through a food mill until you have a thick pulp. Place the pulp in a small bowl, cover it with plastic wrap, and chill it for 1 hour. Meanwhile, whip the cream with an electric mixer or wire whisk, slowly sprinkling in the sugar. When the mango pulp is chilled, slowly fold in the sweetened cream, stirring only enough to make sure that the ingredients are well mixed. Pour the mango cream into individual sherbet glasses, sprinkle each serving with some of the toasted coconut, garnish with mint, and serve.

MANGO CREAM

Steps:

• Peel the mangoes and cut them into pieces. Place the mango pieces in a medium-sized saucepan with water to cover and cook them over low heat for 10 minutes, or until very tender. When cooked, put the mango through a food mill until you have a thin pulp. Place the pulp in a small bowl, cover it with plastic wrap, and chill it for 1 hour. Meanwhile, whip the cream with an electric mixer or wire whisk, slowly fold in the sweetened cream, stirring only enough to make sure that the ingredients are well mixed. Pour the mango cream into individual sherbet glasses, sprinkle each serving with some of the toasted coconut garnish with mint and serve.

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.

HOMEMADE MANGO ICE CREAM

Steps:

• Combine the mangoes, lemon juice, and 2 tablespoons sugar in a nonreactive bowl; let sit for 2 hours. Puree in a food processor; strain to remove any fibers.
• Using a mixer at high speed, beat egg and egg yolks until light and fluffy. Gradually add the remaining sugar, then lower the speed and add the milk, cream, and mango puree until well mixed. Chill, then pour into an ice-cream maker; freeze according to manufacturer's instructions.

MANGO CREME BRULEE

Steps:

• Preheat oven to 325 degrees farenheit.
• Whisk together egg yolks, granulated sugar, and salt in a bowl until combined well.
• Place this custard mixture into a 2qt saucepan.
• Using the tip of a knife, scrape seeds from vanilla bean into cream, then add pod.
• Heat over moderate heat until hot but not boiling.
• Discard pod and add cream to egg mixture in a slow stream, whisking until combined.
• Spoon 1/4 c mango into each ramekin.
• Pour custard through a fine mesh sieve into a bowl, then ladle over mango.
• Arrange ramekins in a roasting pan and bake in a hot water bath in middle of the oven until custards are just set, 35 to 40 minutes.
• Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.
• Preheat broiler.
• Sprinkle turbinado sugar evenly over custards and broil in a shallow baking pan (5 to 7 inches from the heat) until sugar is caramelized, about 2 to 3 minutes.
• *Note* A blowtorch can be used to caramelize the sugar topping instead of the broiler.