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
Posted for the Zaar World Tour-Caribbean. From the "Best of International Cooking" cookbook. I haven't tried this recipe yet, but it sounds light and refreshing for those hot summer days. Note: prep time includes refrigeration time.
Provided by Bayhill
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel mangoes and cut flesh from pit; finely dice half of the fruit.
- In a blender or food processor, puree remaining fruit, lemon juice, and 1/4 cup sugar.
- In a bowl, beat egg whites until soft peaks form. Beat in remaining 1 Tablespoon sugar and salt until stiff but not dry. In another bowl, whip cream until stiff. Gently fold beaten egg whites into whipped cream. Fold in mango puree, then fold in diced mango. Spoon into a serving bowl or individual dessert dishes; refrigerate 30 minutes. To serve, decorate with chocolate.
- Variation: As an interesting change of flavor, substitute freshly squeezed lime juice for the lemon juice. The delicate lime flavor blends well with mangoes.
MEILING'S MANGO CREAM
This is DELICIOUS and people always want the recipe. I got the recipe in a cooking class taught by Meiling Dawson @ Orson Gygi. It's very similar to the recipe http://www.food.com/recipe/mango-coconut-ice-cream-vegan-237611. But this one is a topping for vanilla ice cream, and that one is thickened and made into ice cream.
Provided by Chef TanyaW
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Peel mangos and cut fruit from pit.
- Puree all ingredients except one mango in food processor.
- Refrigerate 1 hour or more.
- Serve a generous portion over vanilla ice cream as well as remaining fresh, chopped mango. I triple the recipe for a dinner party -- which is enough for about a gallon of ice cream.
- ENJOY!
Nutrition Facts : Calories 215.2, Fat 6.4, SaturatedFat 5.8, Sodium 14.3, Carbohydrate 40.8, Fiber 1.4, Sugar 38.9, Protein 1.1
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- Peel mangoes then cut around the pit. Reserve half of one mango for garnishing later. Chop the remaining mango and place in a food processor. Add one tablespoon of sugar and orange zest. Blend into a smooth paste.
- Place cream in a bowl. Add the vanilla extract and sugar. Whip using a hand mixer until stiff peaks form. About 3 minutes.
- Place the mango puree and the whipped cream in cups in layers. Dice the mango you reserved from step 1 and place on the cups. Garnish with mint leaves if desired. Serve immediately or chill for at least 30 minutes before serving. Best enjoyed chilled.
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