Mango Chimichangas With Raspberry Sauce Recipes

MANGO TIRAMISU WITH RASPBERRY SAUCE

Steps:

• Peel mangoes and cut from pit lengthwise into 1/4-inch slices.
• Measure 1 cup of the smallest pieces; cover and chill remaining large slices.
• In a blender or food processor, whirl the 1 cup mangoes and the coconut milk to a smooth puree; pour into a bowl.
• In the top of a double boiler, combine egg yolks, granulated sugar, and brandy.
• Whisk over simmering water until mixture reaches 140 degrees F.
• Adjust heat to keep mixture between 140-150°F, and continue to whisk for 3 minutes.
• Remove from heat and add the mascarpone cheese; stir until mixture is well blended.
• In a deep bowl with a mixer on high speed, whip cream and powdered sugar until cream holds distinct peaks.
• Add the mascarpone mixture and fold gently to blend.
• Separate ladyfinger pieces.
• With a fork, dip half the pieces, 1 at a time, in mango puree to coat; lift out, drain briefly, and arrange flat side down in a single layer in a 9-inch square pan.
• Cover ladyfingers in pan with half the mascarpone mixture, spreading it level.
• Repeat to dip remaining ladyfinger pieces in mango puree and arrange in a single layer over mascarpone mixture in pan.
• Spread remaining mascarpone mixture smoothly over top layer of ladyfingers.
• Cover tiramisu airtight and chill at least 2 hours or up to 1 day.
• In an 8- to 10-inch frying pan over medium-high heat, stir coconut until golden, 4 to 6 minutes; pour into a small bowl.
• When cool, cover airtight.
• To serve, cut tiramisu into 9 equal squares.
• Use a wide spatula to lift out portions and set on plates.
• Arrange reserved mango slices equally on portions and sprinkle equally with toasted coconut; spoon raspberry sauce equally around desserts.
• Raspberry Sauce: Rub the thawed frozen raspberries through a fine strainer into a bowl; discard seeds.
• Add 3 tablespoons sugar and stir to blend.
• Makes about 1 cup.

MANGO MOUSSE WITH RASPBERRY SAUCE

Steps:

• Dissolve the gelatin in the boiled water.
• Place in the blender the mangoes, cream, condensed cream and the gelatine.
• Mix well for 3 minutes.Put in a bowl, and refrigerate for 1 hr at least.
• In a small saucepan, place the water, raspberries and sugar. Cook until raspberries are dissolved and it turns like a sauce (add cornstarch, if it's too watery).
• Serve the sauce over the mousse.

CHOCOLATE CHIMICHANGAS WITH RASPBERRY SAUCE

Steps:

• For Chimichangas: Place 1 candy bar just below center of 1 tortilla. Fold bottom of tortilla up and over candy bar just until partially covered. Fold left and right sides of tortilla over; roll up, and place, seam side down, on a baking sheet. Repeat procedure with remaining candy bars and tortillas. Freeze 20 minutes.
• Pour oil to depth of 1 inch into a large skillet; heat to 375°F Place 2 tortillas, seam sides down, in hot oil, gently pressing with tongs for a few seconds to seal. Fry tortillas 2 to 3 minutes on each side or until golden brown. Repeat procedure with remaining tortillas. Drain on paper towels. Serve with Raspberry Sauce and vanilla ice cream. Garnish, if desired.
• For Raspberry Sauce: Combine first 3 ingredients and, if desired, orange liqueur, in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or just until raspberry mixture starts to thicken. Remove from heat, and let cool completely.
• Press raspberry mixture through a wire-mesh strainer into a small saucepan, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Whisk in 1 teaspoons cornstarch. Bring to a boil, and cook 1 to 2 minutes or until thickened. Store in refrigerator up to 3 days Makes 1 cup.

CARIBBEAN CHIMICHANGAS WITH JAMAICAN PEPPER SAUCE

Steps:

• In large bowl, mix together chicken, black beans, onions, corn, cilantro, jalapeño peppers, rice and Jamaican jerk seasoning.
• On each tortilla, spoon about 1/3 to 1/2 cup chicken mixture just below center. Fold two sides of tortillas over filling. Fold over top and bottom edges of tortillas, making rectangles; secure with wooden picks.
• On greased baking sheet, place tortillas, folded side down. Spray chimichangas with cooking spray and bake in 425°F oven for 15 minutes, turning once.
• Remove picks and serve with mango pepper dipping sauce.
• Mango pepper dipping sauce: In medium bowl, whisk together all ingredients. Store in refrigerator until chimichangas are finished baking. Whisk again just before serving.
• For my friends who are also doing the WW Core program, this can be easily modified to meet the program. First, use brown not white rice. In making the sauce, use a lesser amount of water in place of the nectar. Also, skip the brown sugar or use Splenda. Now your only non-Core ingredient are the tortillas. Count points for those. I used a fat free version that was 3 points for 2 tortillas. If you are saving points, it's a wonderful entree salad with a fruity mango dressing.

MANGO CHIMICHANGAS WITH RASPBERRY SAUCE

Steps:

• 1. TO MAKE THE SAUCE: In a blender or food processor, puree the raspberries, sugar, and lime juice. Strain through a fine-meshed sieve into a small bowl to remove the raspberry seeds. Cover and refrigerate until ready to serve. 2. TO MAKE THE CHIMICHANGAS: Lay a mango on a work surface, plump side down. The mango pit is long and flat, and runs horizontally through the fruit, so the trick is to cut the flesh away without hitting the pit. Using a sharp, thin-bladed knife, slice off the top third of the mango, cutting around the pit. Turn the mango over and slice off the other side. Repeat with the remaining mangoes. One piece at a time, using a large serving spoon, scoop out the mango flesh in one piece from the peel. Cut the mango flesh into 3f4-inch cubes. Place in a medium bowl and toss with the granulated sugar, lime juice, cornstarch, and lime zest. 3. In a dry medium skillet over medium heat, heat a tortilla, turning once, until pliable, about 30 seconds. Place on a work surface. Place one fourth of the mango mixture on the bottom third of the tortilla, leaving a 1-inch border. Fold up the bottom of the tortilla to enclose the filling, fold in the sides, and roll up into a thick cylinder. Secure the chimichanga closed with wooden toothpicks. Repeat with the remaining tortillas and filling. 4. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the chimichangas until golden, about 3 minutes. Using kitchen tongs, transfer the chimichangas to the wire rack to drain, and keep warm in the oven while frying the rest. 5. To serve, spoon equal amounts of the sauce into the centers of 4 dinner plates. Place a chimichanga on each plate and sift confectioners' sugar over the entire plate. Serve immediately.