Baked Mango Recipes

BAKED MANGO

Steps:

• Preheat the oven to 170C, 325F, Gas Mark 3.
• Remove skin from the mangoes and slice in two removing the seeds.
• Arrange the mango halves in a deep oven-proof casserole, hollow sides up, together with the sugar and vanilla pods.
• Pour the wine over the mangoes and bake for 30-40 minutes.
• Remove from the oven, allow to cool then chill well before serving.

20 EASY MANGO DESSERTS WE CAN'T RESIST

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious tropical dessert!

BAKED MANGOES WITH CINNAMON-SUGAR TORTILLAS

Steps:

• Bake mangoes: Preheat oven to 400 degrees. Slice mangoes into 4 pieces; cut each piece into 1/2-inch-thick slices. Pour butter into a 9-by-13-inch glass or ceramic baking dish. Add mango slices and sprinkle with brown sugar; toss to coat. Arrange slices in one layer. Bake, tossing once halfway through, until mangoes are tender and juice is bubbling, 45 to 50 minutes. While mangoes are baking, prepare tortillas.
• Prepare tortillas: Stack tortillas and cut in half. In a large bowl, toss tortilla halves with melted butter until well coated. In a small bowl, combine sugar, cinnamon, and 1/4 teaspoon salt. Place tortillas on a large (or two small) rimmed baking sheet; sprinkle both sides with cinnamon-sugar mixture, and arrange in a single layer. Place in oven while mangoes are still baking, and bake until golden and crisp, 10 to 15 minutes. Let cool.
• Assemble: Divide mango slices among plates. Top with a scoop of vanilla ice cream, if desired, and serve with cinnamon-sugar tortilla halves, broken again in half.

BAKED MANGO CUSTARD

Steps:

• Position the rack in the center of the oven and preheat to 350˚F.
• Puree the chopped mangoes in a blender or food processor. You should have about 1 cup puree.
• Beat the eggs in a medium bowl with an electric mixer an medium speed until the eggs are frothy. Gradually beat in the sugar. Gradually pour in the evaporated milk, mango puree, and vanilla. Pour the custard into eight 6-ounce custard cups or ramekins. Place the custard cups in a shallow roasting pan or baking dish.
• Place the pan with the custard cups in the oven. Add enough hot water to come halfway up the sides of the cups. Bake until a knife inserted in the center of a custard comes out clean, 25 to 30 minutes.
• Remove the custard cups from the water and transfer to wire racks. Let cool to room temperature. Chill time (optional): 4 hours.
• If desired, cover each cup with plastic wrap, pressing the plastic directly on the surface to prevent a skin from forming, and refrigerate until chilled, at least 4 hours. Serve chilled or at room temperature.

BAKED MANGO PUDDING

Steps:

• Cream butter and sugar; then add the egg, beating well.
• Work in the sifted dry ingredients and form a soft dough.
• Spoon mangoes into a greased ovenproof dish and top with the cake batter.
• Bake in an oven of 180°C (375°F) for about 35 minutes or until done.
• In the meantime, combine the cream, sugar and vanilla in a small saucepan and bring to the boil then reduce heat. Then pour over the pudding as soon as it has been removed from the oven.