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.
MANGO, BLACKBERRY CASSIS, AND VANILLA MOSAIC
If you're searching for a show stopping dessert (that is secretly easy to make) to serve company, look no further. Each gorgeous - and delicious - tricolored slice is a canvas of decorative swirls: vibrant orange, deep purple, and creamy white.
Provided by tornadoes three
Categories Frozen Desserts
Time 3h45m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Put sorbet and ice cream in refrigerator until evenly softened, 45 minutes to 1 hour.
- Meanwhile, purée blackberries, sugar, and cassis in a blender until smooth, then strain thourough a fine-mesh sieve set over a bowl, pressing on and then discarding solids. Freeze to thicken slightly until ice cream is ready, 20 to 40 minutes, then stir until smooth.
- Lightly oil loaf pan, then cut a piece of parchment to fit bottom and long sides of pan, leaving at least 3 inches of overhang on each side.
- Fill pan decoratively with spoonfuls of sorbet and ice cream, pressing down and filling empty spaces with blackberry purée as you go. Smooth top, pressing down with back of spoon to eliminutesate air spaces, then fold parchment flaps over top and freeze until solid, at least 3 hours.
- To unmold, run a thin knife along short sides of pan to loosen mosaic, then open parchment and invert onto a flat serving dish, discarding parchment.
- Cut mosaic into 1/2-inch-thick slices.
- Cooks' note: Mosaic can be made 5 days ahead and frozen, covered with plastic wrap.
- Makes 10 to 12 servings.
Nutrition Facts : Calories 84.2, Fat 3.2, SaturatedFat 1.9, Cholesterol 12.6, Sodium 23, Carbohydrate 13.4, Fiber 1.1, Sugar 11.9, Protein 1.2
MANGO, BLACKBERRY CASSIS, AND VANILLA MOSAIC
Steps:
- 1.Put sorbet and ice cream in refrigerator until evenly softened, 45 minutes to 1 hour. 2.Meanwhile, purée blackberries, sugar, and cassis in a blender until smooth, then strain thourough a fine-mesh sieve set over a bowl, pressing on and then discarding solids. Freeze to thicken slightly until ice cream is ready, 20 to 40 minutes, then stir until smooth. 3.Lightly oil loaf pan, then cut a piece of parchment to fit bottom and long sides of pan, leaving at least 3 inches of overhang on each side. 4.Fill pan decoratively with spoonfuls of sorbet and ice cream, pressing down and filling empty spaces with blackberry purée as you go. Smooth top, pressing down with back of spoon to eliminate air spaces, then fold parchment flaps over top and freeze until solid, at least 3 hours. 5.To unmold, run a thin knife along short sides of pan to loosen mosaic, then open parchment and invert onto a flat serving dish, discarding parchment. 6.Cut mosaic into 1/2-inch-thick slices. 7.Cooks' note: Mosaic can be made 5 days ahead and frozen, covered with plastic wrap.
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
THE TORNADO
we were introduced to this fabulous drink while on vacation in the riviera maya. they taste great and are very potent.
Provided by chia2160
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- pour tequila into a tall shot glass.
- add eggnog slowly to the tequila to form a top layer.
- add the grenadine, slowly.
- enjoy.
Nutrition Facts : Calories 26.8, Fat 1.1, SaturatedFat 0.6, Cholesterol 8.4, Sodium 8.5, Carbohydrate 3.8, Sugar 2.5, Protein 0.5
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