Exotic Mango Banana Jam Delite Recipes

EXOTIC MANGO BANANA JAM DELITE

Steps:

• Crush bananas with lemon juice to prevent browning. Set aside.
• Meanwhile prepare boiling water canner. Heat 7-10 (8 oz) half pint glass preserving jars with lids and bands in simmering water until ready for use. Do not boil. Set bands aside.
• Combine mangoes, bananas and vanilla in a 6- or 8-quart saucepan. Gradually stir in pectin. Add up to 1/2 tsp butter to reduce foaming, if desired. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
• Add entire measure of sugar and liqeuer if using, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• Carefully remove vanilla and ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Lable.

COTTAGE CHEESE-BANANA BREAKFAST DELITE

Steps:

• Toast bagel, english muffin, or bread.
• Top with sliced banana.
• Spread cottage cheese evenly over top.
• Sprinkle sugar substitute and cinnamon over top.
• ENJOY!

EXOTIC MANGO WHITE CHOCOLATE BROWNIE MUFFINS (HEALTHIER)

Steps:

• In a medium sized pot cover parsnip chunks with water and bring to a boil. Reduce heat to medium and simmer for about 15 minutes or until very tender (pierce them with a knife or fork to test for doneness). Drain and blend into a very fine mash (I use my hand held blender for this). Measure out 15 oz of puree (about 1 3/4 c) and allow to cool.
• In a large bowl combine chocolate cake mix, ground allspice, mango pieces and chocolate chips.
• Using a wooden spoon fold in the 15 oz of parsnip puree and enough tea to make a stiff, very thick, but not dry dough. You might need more or less than the 6 tbs I listed, that really depends on the type of cake mix you use, the parsnips and the weather. lol.
• Spoon batter into a greased or paper-lined muffin tin. Sprinkle with the (turbinado) sugar if using and bake in the preheated oven at 175°C/350°F for 15-20 minutes or until tester inserted in the center comes out clean. If you prefer a fudgier brownie muffin aim for 15 minutes.
• Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.

MANGO DELITE!

Steps:

• juice the mange removing the pulp.
• heat the milk with the sugar until it becomes thick and then add the cream and mango pulp.
• Stir till the mixture becomes creamy.
• Add the flavour.
• Cool immediately and quick freeze till it becomes hard.
• place in blender and make a smooth mixture to break any ice crystals.
• place in refrigerator and serve chilled as needed with cherry.

DURIAN COCONUT DELITE

Steps:

• Sprout the oat groats for a day. I do this by getting a large mason jar that will hold at least 6 cups and put the oat groats in the jar with filtered water.
• Rinse, then fill the jar with the groats more water to cover and set the jar on its side at a 45 degree angle I let this sit over night.
• In the morning rinse the oat groats again.
• Spread the groats in the bottom of a small casserole dish.
• Put the Durian pods in the Vita Mix and blend until smooth. Spread over the oat groats.
• Remove the milk and flesh from the coconut.
• Process the coconut milk and meat and spread that over the top of the oat groats. The flesh of the coconut is very dense so a powerful blender is a must here. Add the dates and maple syrup.
• Blend just until mixed and spread over the durian.
• Bon Appetit!