Dulce De Leche With Mangoes Recipes

TRES LECHES CAKE WITH MANGO

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with vegetable oil and line the bottom with parchment paper.
• Make the cake: Beat the eggs and sugar in a large bowl with a mixer until pale and slightly thick, about 6 minutes. Slowly beat in the melted butter, then beat in the vanilla and 1/4 cup whole milk.
• Whisk the flour, baking powder and salt in a bowl. Sift the flour mixture over the egg mixture, then gently fold together with a rubber spatula to make a thick batter. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Run a knife along the edges to release the cake from the pan.
• Meanwhile, whisk the remaining 2 cups whole milk, the evaporated milk, condensed milk and rum in a bowl. Pierce the warm cake all over with a fork, then pour the milk mixture gradually and evenly on top, letting the cake absorb the liquid until all is used. Cover and refrigerate at least 1 hour or overnight.
• Before serving, make the topping: Peel, pit and dice the mangoes. Puree half the mangoes in a blender with 2 tablespoons sugar. Transfer to a bowl and fold in the remaining diced mango.In a separate bowl, beat the heavy cream and the remaining 1 tablespoon sugar with a mixer until soft peaks form. Slice the cake; top each piece with the whipped cream and sprinkle with cinnamon. Serve the mango topping on the side.

DULCE DE LECHE WITH MANGOES

Steps:

• Pour two 14-ounce cans sweetened condensed milk into a heatproof bowl and place over a pot of barely simmering water. Cook over medium heat, keeping the water gently simmering, until the milk starts to thicken, about 30 minutes. Stir and continue to cook, stirring every 15 minutes and adding more hot water to the pot as needed, until the milk is golden brown, about 1 1/2 hours. Serve with sliced fresh mangoes for dipping. (The dulce de leche can be refrigerated in an airtight container for up to 1 month.)

DULCE DE LECHE

Steps:

• In a medium saucepan, bring milk, sugar, and salt to a simmer over medium. Remove from heat and whisk in baking soda (mixture will foam). Return to a simmer and cook over low, stirring occasionally and skimming off any foam, until sauce is deep golden brown and lightly coats a spoon, 45 minutes to 1 hour. Pour through a fine-mesh sieve into a heatproof bowl. To store, let cool and refrigerate in an airtight container, up to 2 weeks.

RUSTIC TARTLETS FILLED WITH DULCE DE LECHE, STRAWBERRIES AND MANGO

Steps:

• In covered food processor, process flour, 1 tablespoon sugar and the salt with on-and-off pulse to mix. Add cold butter; pulse several times. Slowly add ice water, pulsing until dough holds together. Do not over mix.
• Place dough on lightly floured surface; gather dough into a ball. Wrap dough in plastic wrap; refrigerate at least 30 minutes.
• To make Filling, in medium bowl, gently toss strawberries, mango and 1 tablespoon sugar. Refrigerate.
• To assemble tartlets, heat oven to 350°F. Spray 12 to 15 (3-inch) tart pans with cooking spray.
• On floured surface, roll out dough with rolling pin. Cut dough into rounds slightly larger than pans. Press dough rounds in bottom and up side of each tart pan; trim any dough overhang. Place pans on cookie sheet.
• Bake on center oven rack 15 to 20 minutes or until shells are light golden brown. Place cookie sheet on cooling rack; cool shells in pans.
• Remove Tartlet Shells from pans. Spoon and spread dollop of dulce de leche in each shell. Add spoonful of strawberry-mango mixture to each. Garnish each with mint leaf.

MANGO TRES LECHES CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-inch-by-13-inch baking pan. In a medium bowl, whisk together the flour, 3/4 cup of the sugar, the baking powder and 1/4 teaspoon salt. In a large bowl, whisk together the egg yolks, melted butter, 3 tablespoons of the milk and vanilla.
• Using an electric mixer set on medium, beat the egg whites until frothy. Add the cream of tartar and beat until thick, fluffy and white but before peaks form. Add 1/4 cup of sugar, a little at a time, and continue beating until the whites are glossy and firm peaks form when the beaters are lifted.
• Whisk half the flour mixture into the yolks (it will seem like paste). Whisk a quarter of the egg whites into the yolk mixture to lighten it. Using a rubber spatula, gently fold in another quarter of the whites. Sift half of the remaining flour mixture over the batter and fold in. Fold in another quarter of the egg whites followed by the rest of the sifted flour and finally the rest of the whites. Scrape batter into the pan and smooth the top with the spatula. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool.
• Meanwhile in a blender or food processor, purée the mango with 2 to 3 tablespoons sugar, or to taste depending upon how sweet your mango is.
• When the cake is cool, use a fork to poke holes all over the top, then cut the cake into 18 pieces, but don't take the pieces out of the pan.
• In a small saucepan over medium heat stir together the coconut milk, condensed milk, remaining 1/3 cup milk, brandy and a pinch of salt. Heat until steaming, then pour it evenly over the cake. Cover and chill the cake for at least 1 hour or overnight.
• Just before serving, whip the cream with the cinnamon and half of the puréed mango until thick and mousse-like. Taste and add more sugar if it tastes flat. Spread the mango cream on the cake, then dollop on the remaining mango purée. Use a spatula to swirl the mango purée into a marble-like pattern. Or use the purée as a sauce when you serve the cake.

CREAMY MANJAR (DULCE DE LECHE)

Steps:

• Combine milk, sugar, sweetener, and vanilla in the biggest pot you have. Place over medium heat and stir until sugar dissolves. Increase heat and bring to a rolling boil.
• As soon as it boils, combine water and baking soda in a small bowl and stir to dissolve; don't worry if it doesn't dissolve completely.
• Remove pot from the stove and place in the sink. Add baking soda mixture and stir vigorously as milk will expand rapidly-be prepared! When the mixture returns to its original volume, return the pot to the stove and bring to a very brisk simmer. It may concern you that it will scorch, but it should be practically boiling. Cook, checking and stirring occasionally, until it turns a deep golden brown, about 1 hour.
• After the mixture has turned dark caramel in color, check it more frequently. The longer you cook it after the color change, the thicker it will be. For a consistency similar to caramel, cook for another 15 minutes. For a thicker, spreadable consistency, cook for another 20 to 25 minutes. For a candy-like consistency, cook it even longer. Just remember that it will thicken up tremendously after cooling.
• Once you're ready, pour the caramel into a plastic container with a lid, or pour into jars. It can be kept without refrigeration, but with refrigeration it is good for many weeks.