BLUEBERRY-MANGO HAND PIES
No fork is required to eat these delicious hand pies that marry mango and blueberries. Bonus: You can make them ahead and freeze for later!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. On well-floured surface, roll 1 pie crust to 15 x 10-inch rectangle about 1/8 inch thick. Cut into 5 rows by 2 rows. Repeat with second pie crust.
- In medium bowl, crush 1/2 cup of the blueberries with fork. Add granulated sugar, cornstarch, lemon peel, lemon juice and ginger; stir to combine. Stir in remaining 1 1/2 cups blueberries.
- Cut mango slices in half; evenly arrange slices on 10 of the pastry rectangles. Top each with heaping tablespoon of blueberry mixture, leaving 1-inch border around edges. Place remaining 10 pastry rectangles on fruit-topped rectangles; press edges firmly with fork to seal. Cut slits in top crust. Place pies on cookie sheet. In small bowl, beat egg and whipping cream. Brush over pies.
- Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool at least 1 hour before serving.
- In small bowl, mix powdered sugar with enough water to make thin glaze. Stir in almond extract. Drizzle glaze over pies.
Nutrition Facts : Calories 300, Carbohydrate 47 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Pie, Sodium 220 mg, Sugar 25 g, TransFat 0 g
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 CRUMBLE
My husband loves fresh-picked blackberries at the height of summer, and mango is a favorite combination with the berries in this crumble. A little lime adds just enough zing to balance the sweetness of the filling.-Patricia C. Quinn, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, toss mangoes and blackberries with lime juice. In a small bowl, mix sugar, cornstarch and salt; add to fruit and toss to coat. Transfer to a greased 11x7-in. baking dish., In a small bowl, mix the first 7 topping ingredients; cut in butter until crumbly. Sprinkle over fruit. Bake until filling is bubbly and topping is golden brown, 35-40 minutes. Serve warm.
Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 161mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 6g fiber), Protein 3g protein.
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 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 TART
This tarte composee is filled with lime curd and topped with slices of mango. An apricot glaze gives the dish a gorgeous gloss.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. On a lightly floured surface, roll out piecrust to a 1/8-inch thickness. Transfer the crust to a 9-inch-round tart pan with removable bottom, and press it into the bottom edges and up the sides. Use a rolling pin to trim the dough flush with the edges of the pan. Lighly prick the bottom of the dough with a fork. Transfer crust to refrigerator to chill for 30 minutes.
- Remove the crust from the refrigerator, and carefully line it with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights.
- Bake until the edges of the pastry begin to turn golden, about 15 minutes. Carefully remove the pie weights and the parchment paper. Continue to bake until crust is golden brown in color, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely.
- When tart shell is completely cool, fill with lime curd using a small offset spatula to smooth top. Cut mango flesh away from pits, and slice to 1/8-inch thickness. Arrange fruit in a spiraling design on top of lime curd.
- Place apricot jam and 1 tablespoon water in a small saucepan over medium heat until warm and thin. Pass mixture through a fine-mesh sieve. Using a pastry brush, coat mangoes with jam. Refrigerate until ready to serve.
MANGO-BLUEBERRY COBBLER
This luscious dessert offers the comfort of a cobbler with the unexpected combination of mangos and blueberries, made complete with the inviting flavors--and antioxidant powers--of cinnamon and ginger.
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine mangoes, blueberries and lemon juice. In a small bowl, combine sugar, cornstarch, cinnamon and ginger; sprinkle over fruit and toss to coat. Spoon into a 11-in. x 7-in. baking dish coated with cooking spray., For topping, in a large bowl, combine flour, 3 tablespoons sugar, baking powder, ginger, 1/4 teaspoon cinnamon, baking soda and salt. Add buttermilk; mix well. Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture. Combine remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over topping., Bake at 35-° for 35-40 minutes or until fruit is bubbly and topping browned. Serve warm.
Nutrition Facts :
BLUEBERRY MANGO TARTLETS
Elegant tartlets served with a strawberry sauce offer a blend of fruit flavours complemented by Grand Marnier. Everything can be prepared ahead, so that at the time of serving, these tartlets are really quick to assemble. See the notes below. The chilling time has not been included in the 'passive cooking time'. Another fabulous classic recipe from 'The Australian Women's Weekly' website.
Provided by bluemoon downunder
Categories Tarts
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Lightly grease 6 deep 10cm flan tins.
- Sift the flour into bowl and rub in the butter.
- Add the egg yolks and enough water to make the ingredients cling together. Press the dough into a ball, knead gently on a lightly floured surface until the dough is smooth, then cover, and refrigerate 30 minutes.
- Divide the pastry into 6 portions, roll them in turn on a floured surface until they are large enough to line the prepared tins.
- Lift the pastry into the tins, ease into the sides, and trim the edges.
- Place the tins on an oven tray, line the pastry with paper, fill with dried beans or rice and bake at 190°C for 10 minutes.
- Remove the paper and beans, bake for a further 10 minutes or until the pastry is lightly browned; then allow to cool.
- Just before serving, pour the filling into the pastry cases, top with blueberries and serve with strawberry sauce and sliced mangoes.
- FILLING: Blend or process all of the ingredients until smooth.
- STRAWBERRY SAUCE: Blend or process all of the ingredients until smooth; then strain.
- NOTES: The pastry cases, filling and sauce can be made a day ahead.
- Storage: Pastry cases, in airtight container. Filling and sauce, covered, in the refrigerator. Freeze: The pastry cases are suitable suitable for freezing.
Nutrition Facts : Calories 593.2, Fat 33.6, SaturatedFat 20.4, Cholesterol 153.3, Sodium 249.1, Carbohydrate 68.7, Fiber 5.2, Sugar 36.6, Protein 8.7
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