KAY'S CREAMY MANGO TARTS
This is an easy, not too sweet, creamy dessert.
Provided by Kay5103
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Beat cream cheese, mascarpone cheese, and sugar together until creamy. Blend in heavy cream to make a thick, custard consistency. Fold in drained mangoes. Divide mixture between prepared crusts. Refrigerate until ready to serve.
Nutrition Facts : Calories 410.5 calories, Carbohydrate 26.1 g, Cholesterol 79.4 mg, Fat 32.5 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 16.5 g, Sodium 252.5 mg, Sugar 15.2 g
GINGER MANGO CREAM TART
Festive enough for a holiday party or a summer cookout, this bright and creamy mango tart has a crisp gingersnap crust and is topped with candied ginger, pistachios and toasted coconut. The no-bake crust, which is made from store bought gingersnaps, butter and light brown sugar, comes together in the food processor with the press of a button. For the filling, fresh or frozen mango is cooked with ginger and turmeric to deepen its flavor and brighten the color of the finished dessert.
Provided by Erin Jeanne McDowell
Categories cakes, pies and tarts, dessert
Time 35m
Yield One 9-inch cake (8 to 10 servings)
Number Of Ingredients 14
Steps:
- Prepare the crust: Add the gingersnaps to a food processor, roughly breaking them as you go, then pulse them into fine crumbs. (You should have about 2 1/4 cups). Add the melted butter, light brown sugar and salt to combine. Transfer the mixture to a 9-inch springform pan, then press it evenly into the base and halfway up the sides of the pan. Freeze while you make the filling.
- Prepare the filling: In a medium saucepan, heat the mango, sugar, ginger, turmeric and salt over medium heat, stirring occasionally, until the mango is very soft and starts to break down, 8 to 12 minutes. Cool for 10 minutes.
- Place 3 tablespoons cool water in a small microwave-safe bowl. Sprinkle the gelatin over the water and let bloom for 5 minutes. Microwave until fluid, 15 to 30 seconds. (Alternatively, the bowl of gelatin can be placed over a small pot of simmering water until melted.)
- Wipe out the bowl of the food processor, add the mango mixture and pulse until mostly smooth. Add the cream cheese and confectioners' sugar and pulse until combined and smooth. Scrape the bowl well, then pulse again to combine. Add the cream and process for 1 minute. Finally, add the melted gelatin and pulse briefly to combine.
- Transfer the mixture to the chilled crust and gently spread into an even layer. Wrap the pan in plastic wrap, transfer to the refrigerator, and chill for 12 hours (or up to 24 hours).
- Gently run a small offset spatula or thin knife around the outer edge of the cake to loosen the crust, then release the outer ring. Run a large thin knife between the springform base and the bottom of the cake and use a large spatula to gently transfer the cake to a serving platter. (Alternatively, you can keep the cake on the base and transfer them together to a serving platter.)
- If using any of the garnishes, sprinkle them around the outside edge just before slicing and serving.
MANGO TART RECIPE BY TASTY
Here's what you need: egg, butter, sugar, flour, mangoes, cream cheese, greek yogurt, orange zest, sugar, orange juice, vanilla extract
Provided by Nathan Ng
Categories Desserts
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375˚F (190˚C).
- In a large bowl, beat the egg.
- Add the butter and sugar, and mix.
- Add the flour and mix until combined. The dough will be crumbly in your hand.
- Transfer the crust mixture into a greased 8-inch (20 cm) tart pan one handful at a time, pressing it down to create an even, thin layer over the entire pan, about ¼ inch (6 mm).
- NOTE: Freeze and save remaining pie crust crumble for later.
- Prick the crust with a fork to prevent it from puffing up in the oven.
- Bake the crust for 30-40 minutes, or until golden brown.
- On a cutting board, cut a half inch (1 cm) off the bottom and top off the mango to give it a flat base. Standing it upright, make exterior slices from the top to bottom to take the skin off.
- Remove the meat from the sides and thinly slice.
- In a medium bowl, combine the cream cheese, Greek yogurt, orange zest, sugar, orange juice, and vanilla extract. Mix thoroughly.
- Transfer the yogurt mixture to the cooled tart crust.
- Starting from the outer edge, place mango slices in a circular pattern, making full rotations all the way to the center.
- Chill the fruit tart for at least an hour.
- Enjoy!
Nutrition Facts : Calories 798 calories, Carbohydrate 120 grams, Fat 30 grams, Fiber 4 grams, Protein 13 grams, Sugar 64 grams
BLACKBERRY-MANGO TART
I'm not sure if you can qualify this as a tart or pie, but fresh mango and blackberries and minimal amounts of sugar make for a delicious summer dessert that looks harder than it is.
Provided by Jaree
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray a pie pan with cooking spray. Place pie crust in pan, trimming edges to fit.
- Fill a saucepan halfway with water and bring to a simmer. Combine sugar and eggs in a heatproof bowl and set on top of the simmering water. Add mango puree, melted butter, and lemon juice. Cook, stirring frequently, until filling is dissolved and thickened, about 15 minutes.
- Remove filling from heat and pour into prepared pie crust. Let sit 5 minutes. Arrange blackberries evenly on top of mango mixture.
- Bake in the preheated oven until semi-firm and starting to brown on top, 15 to 20 minutes. Chill completely before serving.
Nutrition Facts : Calories 313.5 calories, Carbohydrate 42.4 g, Cholesterol 76.6 mg, Fat 15.1 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 6 g, Sodium 181.6 mg, Sugar 30.5 g
MANGO BANANA BREAD
I found this recipe on the alohaworld website (http://alohaworld.com/ono) and just adore it! I'm always looking for a good banana bread recipe and this one fits the bill! It's moist and has a nice crisp, almost caramelized crust. Now if I could just figure out how to keep the crust during storage!
Provided by Krista Smith
Categories Breads
Time 1h20m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine dry ingredients in a large bowl. Make a well in the middle and add other ingrediendt. Mix thoroughly. Pour into a greased loaf pan and let stand for 20 minutes. Bake at 350 for 45 minutes to an hour or until nicely browned and the "skewer test" comes out clean or with just a few crumbs.
Nutrition Facts : Calories 425.7, Fat 21.7, SaturatedFat 5.3, Cholesterol 85, Sodium 584.1, Carbohydrate 53, Fiber 2.2, Sugar 26.4, Protein 6.2
MANGO-BANANA BREAD
My Hawaiian family got me every type of fruit bread you can think of while I was in Maui. I fell in love with all of them, and now that summer is here I decided to take a shot at this bread recipe. So here is my first attempt at mango- banana bread!
Provided by sara therese
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
- Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
- Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.
Nutrition Facts : Calories 357 calories, Carbohydrate 43.4 g, Cholesterol 77 mg, Fat 19.1 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 11.8 g, Sodium 332.8 mg, Sugar 24.8 g
BANANA TARTE TATIN
Bananas go tres tropical in this twist on a classic French upside-down tart, traditionally made with apples.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Roll out pastry on a lightly floured work surface to a 13 1/2-inch square. Using a large skillet as a guide, cut out a 12-inch round. Transfer pastry round to a baking sheet lined with parchment paper, and refrigerate until firm, about 15 minutes. Make three 1/2-inch slits in center of round; set pastry aside at room temperature.
- Melt butter in a 12-inch skillet over medium-high heat. Stir in sugar, cinnamon, and salt. Cook, swirling skillet occasionally, until mixture turns medium amber, about 3 minutes.
- Arrange bananas in skillet, overlapping slightly. Cook, without stirring, 3 minutes. Drizzle vanilla and rum over bananas, and cook until most of the rum has evaporated and liquid has thickened, about 1 1/2 minutes. Remove from heat.
- Place pastry round on top of bananas, and transfer to oven. Bake until pastry is golden brown and puffed, about 25 minutes. Remove from oven, and carefully invert the tart onto a serving plate. Whisk creme fraiche until fluffy, about 3 minutes. Serve dessert warm or at room temperature with the creme fraiche.
BANANA AND MANGO TART
Use coconut chips instead of shredded coconut (chips are not as sweet and they look better). Cooking time is chilling time. Make this vegan by using soy milk.
Provided by Hadice
Categories Tarts
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Slice the bananas lengthwise and arrange half in the pastry shell with half of the mango pieces.
- Put the cornstarch and sugar in a saucepan.
- Slowly add both milk and coconut milk, beating over a low heat until mixture thickens.
- Stir in vanilla extract then pour the mixture over the fruit.
- Top with the remaining fruit and coconut chips.
- Chill 1 hour before serving.
Nutrition Facts : Calories 270.3, Fat 12.8, SaturatedFat 6.5, Cholesterol 5.3, Sodium 144.6, Carbohydrate 36.8, Fiber 2, Sugar 18.5, Protein 3.6
MANGO TART TATIN
Steps:
- Make pastry dough by placing flour, butter, egg yolk, powdered sugar, and salt in food processor and pulsing until texture resembles a course meal. Add water tablespoon by tablespoon. Assemble dough into small ball, wrap in plastic film and flatten to 1-inch circle. Chill for 30 minutes.
- Roll out dough and cut into 4 1/4-inch rounds and let chill for another 30 minutes.
- Preheat oven to 400 degrees.
- Make caramel in non-reactive pan with sugar and water. Heat 6 (5-inch) cast iron blini pans, or 6 (8-ounce) ramekins in the oven.
- When sugar and water is a warm amber color, place pan in bowl of cold water to stop cooking. Pour caramel into hot pans, and fill with mango slices. Brush mango slices with melted butter. Prick pastry rounds with fork and place on top of mangoes. Bake in a 400-degree oven for 25 minutes or until pastry is browned.
BANANA MANGO MUFFINS WITH LIME GLAZE
Not too sweet, with a wonderful tart lime glaze, these muffins are a perfect way to use up over-ripe mango and bananas. Throw in some chocolate chips or chopped nuts for different textures and flavors. Scrumptious!
Provided by becewa
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 1h10m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Blend mango, bananas, brown sugar, and juice of 1/2 lime in a blender until smooth.
- Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and allspice together in a bowl. Mix butter, eggs, and mango-banana mixture into flour mixture until just combined. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Whisk confectioners' sugar, water, and 1 teaspoon lime juice together until glaze is smooth and thick; spoon onto cooled muffins.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 29.2 g, Cholesterol 44.6 mg, Fat 6.2 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 147.3 mg, Sugar 15.8 g
MANGO SHRIKHAND PANNA COTTA TART
The filling of this tart reminds Amisha Dodhia Gurbani of the hot Mumbai summers when her mum would make Mango Shrikhand for her, with the beautiful fragrance of floral cardamom and saffron, and the warm notes of nutmeg.
Provided by Amisha Dodhia Gurbani
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a food processor, add the gingersnap cookies. With the food processor on, bring the gingersnap cookies to a fine mixture.
- Add the melted and cooled butter to the food processor and, while pulsing, bring the mixture together into a clump.
- Preheat the oven to 350ºF (175°C).
- Empty the contents onto a 9-inch (23 cm) removable tart pan, and, with your fingers gently nudge the mixture to the edge of the pan, form an even layer throughout. Use a round measuring cup with a flat bottom to even out the layer throughout the bottom of the tart, and up against the edge of the tart to form a nice even layer.
- Keep it in the fridge for 15 minutes.
- Bake the crust in the oven for 10 minutes. Remove from the oven and let cool.
- In a pourable bowl, add the mango puree and Greek yogurt. Whip it with a whisk until smooth.
- Add the gelatin in a small bowl with ½ cup (120 g) of the milk and stir to mix. Set it aside for 3 to 4 minutes.
- In a small saucepan on low heat, add the remaining milk, sugar, saffron, cardamom, and nutmeg and whisk to combine. Let it heat for 2 minutes until the sugar dissolves. Turn off the heat.
- Add the gelatin-milk mixture into the warm milk mixture and stir to combine.
- Add this mixture to the mango-yogurt mixture and whisk to make the mixture smooth. Gently pour the entire filling into the tart shell.
- The panna cotta will take 4 hours and up to overnight to set and cool.
- Garnish with mango pieces, finely chopped pistachios, rose petals, and edible gold on the top in whatever fashion that you desire, or garnish each slice before serving.
MANGO CHEESE TART WITH BLUEBERRIES
This yummy tart was my mums recipe. Serve chilled for a great summer dessert.
Provided by WALTZINGMATILDA
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift flour and 1/2 cup confectioners' sugar into a large bowl. Cut in butter until mixture resembles coarse crumbs. Mix in egg yolks with enough water to form a ball. Knead gently on a lightly floured surface until smooth. Roll out to line an 8 inch flan ring, or tart shell. Bake in preheated oven for about 20 minutes, or until pastry is golden. Allow to cool.
- In a large bowl, combine cheese, 1/2 cup sugar, mangoes and lemon juice. Beat until mixture is fairly smooth, but still has chunks of mangoes. Spread into baked pastry shell and top with blueberries. Dust lightly with confectioners' sugar before serving.
Nutrition Facts : Calories 357 calories, Carbohydrate 58.7 g, Cholesterol 83.9 mg, Fat 12.1 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 7.1 g, Sodium 92.1 mg, Sugar 36.8 g
MANGO CREAM TART
This fresh, luscious tart makes me happy!-Jami Geittmann, Art Director, Taste of Home Magazine
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place cookies, almonds and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet., Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack., For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and 1/4 cup honey until combined. Beat in orange juice and extract. Fold in whipped cream. Spread over crust. , For glaze, in a small saucepan, mix preserves and remaining honey. Cook and stir over low heat until melted; press through a strainer. Toss mangoes with lemon juice. Arrange mango slices over filling; add strawberries and blackberries to form the eyes and mouth. Brush with glaze. Store in the refrigerator.
Nutrition Facts : Calories 311 calories, Fat 18g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 155mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
BANANA AND MANGO BREAD
Make and share this Banana and Mango Bread recipe from Food.com.
Provided by Jellyqueen
Categories Breads
Yield 2 loaves, 2 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated.
- In another bowl, combine self-rising flour with salt, cinnamon and nutmeg.
- Combine mashed bananas with mango puree.
- Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts.
- Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans.
- Bake at 350 degrees for 50 - 60 minutes or until cake tester inserted in the center tests done.
- Leave in pan for 10 minutes; remove from loaf pans and let cool on racks.
Nutrition Facts : Calories 2673.3, Fat 121.5, SaturatedFat 63.1, Cholesterol 561.3, Sodium 3787.3, Carbohydrate 375.7, Fiber 14.7, Sugar 203.1, Protein 37.5
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