Crema De Mango Recipes

CREMA DE MANGO

Steps:

• Peel mangoes and cut fruit away from bit. Place in a food processor.
• Add lemon juice and puree until smooth.
• In a medium bowl, whip cream until thickened. Add sugar and vanilla.
• Beat until stiff. Fold mango puree into whipped cream.
• Divide among 6 dessert bowls. Garnish with pecans.

SPICY GRILLED MANGO WITH CREMA

Steps:

• Preheat the grill over medium heat.
• Cut the mango flesh from the pit in large slices and arrange on a baking sheet. Sprinkle with salt, black pepper and cayenne, to taste. Drizzle with olive oil. Turn them over and sprinkle the other side with the seasonings and a drizzle of olive oil. Put on the grill for 1 to 3 minutes, grilling on both sides. Remove from the grill to a serving dish and sprinkle with the lime juice. Drizzle crema over the mangos and garnish with jalapenos and cilantro. Serve.

MANGO SHERBET (HELADO DE MANGO)

Steps:

• Combine water, 1/2 cup sugar, and salt in saucepan. Cook 5 minutes, and cool.
• Combine mangoes and cream in blender container. Blend til smooth. (Or, mash mangoes with a fork and add cream stirring to incorporate.).
• Stir in cooled syrup and lemon juice. Divide and freeze mixture in two freezer containers until partially frozen (you can use one container, but it will take longer).
• Meanwhile chill a mixer bowl. In a separate bowl, beat egg whites to the soft peak stage. Gradually add 1/4 cup sugar to the egg whites, and continue beating until the peaks are stiff.
• Add contents of freezer containers to the chilled bowl, and break into chunks. Beat with a mixer until smooth. Fold in beaten egg whites. Return to the freezer containers, and freeze until firm.

MANGO FLOAT RECIPE BY TASTY

Steps:

• Peel the mangoes and cut the lobes off as close to the pit as possible. Thinly slice half of the mango lobes into ¹⁄₁₆-inch (15 mm)-thick slices, keeping the slices intact and transferring to a tray or plate. Cover and refrigerate until ready to assemble. Cut the remaining mango into ½-inch (1.24 cm) cubes. Transfer to a bowl, cover, and refrigerate until ready to assemble.
• Add 2 cups of cream to a chilled large bowl and use an electric hand mixer to beat on medium-high speed until stiff peaks form, 3-5 minutes. Add the remaining 2 cups of cream and beat again until stiff peaks form, 3-5 minutes more.
• Add half of the condensed milk and beat until fully incorporated. Add the remaining condensed milk, vanilla, and salt and beat until fully incorporated and stiff peaks form, 4-7 minutes. Give the mixture a final stir with a rubber spatula.
• Line a chilled 7 x 11 (17 x 27 cm) -inch glass dish with parchment paper, leaving overhang on all sides.
• Cover the bottom of the dish with a single layer of graham crackers, breaking to fill in any gaps as necessary. Spread 2-3 cups (480-720 ml) of the whipped cream mixture evenly over the graham crackers, all the way to the edges and corners of the dish. Top with ½ of the diced mango. Repeat to make another layer. For the final layer, arrange the graham crackers over the diced mango and top with 2-3 cups of whipped cream. Arrange the thinly sliced mango decoratively on top. Sprinkle crushed graham crackers around the edge of the float.
• Cover the mango float in plastic wrap and refrigerate for 4-6 hours, until the cream sets and the graham crackers soften and absorb some moisture. Transfer the float to the freezer for 8 hours, or overnight.
• Remove the float from the freezer and use the parchment paper to lift out of the dish. Let thaw for 5-10 minutes before slicing.
• Serve with your favorite dessert wine, cocktail, coffee, or tea.
• Enjoy!