Hatch Chile Fruit Pound Cake With Mango Cream Recipes

HATCH CHILE FRUIT POUND CAKE WITH MANGO CREAM

Steps:

• Mix all fruit and chiles together carefully. Add jalapeños, mint, lime juice, brown sugar. Set aside.
• Butter pound cake and place on outdoor grill until lightly toasted. In a martini glass, put grilled cake-top with fruit & chile salsa. Whip cream, add vanilla, powdered sugar and whip to mix. Add mango sorbet, whip just to mix. Top off your chile fruit salsa cakes-yum!

ANCHO CHILI CREAM

Steps:

• Rinse the chili peppers under cold running water, making sure all the seeds are removed.
• Place the peppers, garlic, onions, cumin and honey in a large stockpot. Add the water and cook over medium-high heat for 30 minutes.
• Remove the pot from the heat and add the diced tomato. Let the mixture cool thoroughly.
• When thoroughly cooled, place in a food processor or blender and puree until smooth.
• Strain the liquid through a fine mesh strainer to remove any remaining pulp or seeds. Place the strained liquid in a saucepan, add the heavy cream and bring to a rolling boil. Reduce the heat to low and simmer 10 minutes. Remove the pan from the heat and let the mixture cool thoroughly. Allowing it to thicken will make assembling the enchilada easier.

COCONUT MANGO CREAM

Steps:

• Combine all ingredients in a blender.
• Blend until pudding consistency.
• You can add water as necessary to achieve desired consistency.

MANGO CAKE

Steps:

• Heat oven to 325ºF.
• Combine 2 cups flour and baking powder. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with mixer until blended. Beat in eggs, 1 at a time. Gradually add flour mixture, beating on low speed after each addition until well blended.
• Pour 1/3 of the cake batter into 12-cup fluted tube pan sprayed with cooking spray. Toss mangos with remaining flour; stir into remaining cake batter. Pour over batter in pan.
• Bake 1 hour 10 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Sprinkle with powdered sugar just before serving.