Mango Coconut Custard Recipe Recipe Cards Recipe For Chicken

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COCONUT MANGO BAKED CHICKEN RECIPE



Coconut Mango Baked Chicken Recipe image

This chicken is baked to perfection as is soaks up warm spices and the delicious flavors of the fruit. It's a super comforting entrée and is perfect over rice or noodles.*Please note that the chicken has to marinate for at least 6 hours, and ideally overnight.

Provided by Valentina K. Wein

Categories     Main Course

Time 6h45m

Number Of Ingredients 8

4 tablespoons olive oil, (divided)
1 tablespoon annato seeds ((see notes))
1 (14 ounce) can coconut milk
½ cup mango, (roughly chopped)
¼ teaspoon cayenne pepper
1 tablespoon plus 1 teaspoon honey, (divided)
1 (approximately 3¼-pound) whole cut up chicken, (bone-in, skin-on)
salt and freshly ground black pepper

Steps:

  • In a small saucepan, over low heat, gently simmer the annato seeds with 2 tablespoons of the olive oil. Once the oil is a golden-reddish color, turn off the heat. This should only take a couple of minutes. Strain the oil into a small bowl, and discard the seeds. Set the oil aside.
  • Add the coconut milk and mango to a blender and purée until smooth, about 10 seconds. Pour this mixture into an approximately 9 x 13 x 2-inch baking dish and then stir in the cayenne pepper, and the 2 tablespoons of the annato seed oil you just made.
  • Add the chicken pieces, being sure each one is well coated with the marinade. Cover tightly with plastic wrap and refrigerate for at least 6 hours, and ideally overnight.
  • After the chicken has marinated, preheat the oven to 450°F.
  • Evenly drizzle the remaining 2 tablespoons of olive oil -- (the portion that did not cook with the annato seeds) -- on a baking sheet. Remove the chicken pieces from the marinade and add them to the baking sheet, with a couple of inches between them. Do not rub the marinade off the chicken pieces, but do let any excess drip off into the baking pan. (Do not throw it out -- it will become a sauce later in the recipe.)
  • Season both sides of the chicken pieces generously with salt and pepper, leaving them skin side up.
  • Drizzle 1 tablespoon of the honey evenly over the chicken and place the baking sheet in the preheated 450°F oven. Once you see the chicken sizzling, after about 5 minutes, reduce the heat to 375°F. I remove the chicken pieces at various times to avoid overcooking the smaller pieces -- the wings should be done after about 15 minutes, the legs and thighs after about 20 to 25 minutes, and the breasts after about 30 to 35 minutes. As you remove them from the oven, place them on a large plate or platter and cover with foil. (They should have a nice golden color when they're done, and if they don't, you put them under the broiler just to brown them, about 30 seconds.)
  • While the chicken is baking, add the remaining marinade to a small saucepan. Mix in the last teaspoon of honey and bring to a boil. Let it boil for about 30 seconds, then turn the heat to low and simmer gently for about 10 minutes. Season to taste with salt and pepper and serve it with the chicken. (Here's How to Season to Taste.)

Nutrition Facts : Calories 548 kcal, ServingSize 1 serving

MANGO TART WITH COCONUT CUSTARD



Mango Tart with Coconut Custard image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 8 tarts

Number Of Ingredients 15

10 ounces all-purpose flour, plus more for dusting (283 grams)
4 ounces confectioners' sugar (113 grams)
2 sticks (16 tablespoons) unsalted butter (227 grams) plus 3 1/2 tablespoons (50 grams), cut into pats
Nonstick cooking spray
6 large egg yolks
8.25 ounces granulated sugar (235 grams)
1.5 ounces cornstarch (45 grams)
17.6 ounces coconut milk (500 grams)
1/4 teaspoon kosher salt
1 vanilla bean, split and scraped
Ice
3 sheets silver gelatin
4 1/2 teaspoons lemon juice (20 grams)
1 mango, thinly sliced
Freshly whipped cream, for serving

Steps:

  • Preheat the oven to 325 degrees F.
  • Place the flour and confectioners' sugar into the bowl of a stand mixer fitted with a paddle attachment. Turn to low speed and add the 2 sticks of butter a few pats at a time. Once all the butter has been added, beat until the flour, sugar and butter begin to form a dough and it holds its shape when pressed together with your fingers. Turn out the dough onto a floured work surface and gently knead and bring together to form a ball. Pat the dough into a disc and wrap in plastic wrap. Place into the fridge to chill for 30 minutes.
  • Spray eight 4-inch fluted tart pans with removable bottoms with nonstick cooking spray. Cut the dough into 8 equal pieces. Roll each piece into a ball and flatten into a disc. Press the dough into each tart shell, using your fingers to press the dough up the sides of the tart shell. Trim any excess dough that overhangs from the top. Dock the dough with a fork. Place the tart shells into the fridge to chill for 5 minutes.
  • Line the inside of the tart shells with parchment paper and fill with baking beans. Transfer the shells into the oven and bake for 25 minutes. Remove the parchment paper and baking beans, then put back into the oven for another 5 minutes. Allow to cool before filling.
  • To make the pastry cream, add the egg yolks, 4.4 ounces (125 grams) of the granulated sugar and the cornstarch to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the yolks are pale yellow and peaks begin to form, a few minutes. Scrape down the edges of the bowl with a spatula and beat again to ensure the ingredients are fully incorporated together.
  • Add the coconut milk, salt and vanilla beans with the pod into a small saucepan. Turn the heat to medium-high and bring to a gentle boil. Remove from the heat and gradually, very little at a time, add the heated coconut milk into the whipped egg yolk mixture with the stand mixer on low speed. It's important to add it very gradually to temper the eggs so they will not scramble. Pour the mixture back into the saucepan that the coconut milk was heated in and turn the heat to medium-low. Whisking constantly, cook until the pastry cream has thickened and reaches the consistency of pudding, about 5 minutes. Transfer the thickened pastry cream back into the stand mixer bowl and whisk on medium speed. Add the remaining 3 1/2 tablespoons (50 grams) butter one pat at a time. Beat for 1 to 2 minutes to cool it down. Spread the pastry cream onto a quarter sheet tray and cover with plastic wrap, pressing down onto the pastry cream itself to avoid a skin from forming on the top. Place into the fridge to chill for 25 to 30 minutes. Transfer to a pastry bag and set aside.
  • To make the glaze, set up an ice bath in a large bowl and set aside. Add the gelatin sheets to a bowl with some water to bloom for 5 to 10 minutes. Add 3.8 ounces (110 grams) of water and the remaining 3.8 ounces (110 grams) of granulated sugar to a small saucepan. Turn the heat to medium-high and stir to melt the sugar. Add the lemon juice, then the bloomed gelatin and stir over medium heat until melted. Transfer into a bowl and set over the ice bath.
  • Arrange the mango slices in a line and fan out. Roll to create a rose. Fill each tart shell with pastry cream and top with a mango rose. Brush the glaze over the top of each mango tart. Serve with freshly whipped cream.

MANGO CUSTARD



Mango Custard image

Based on a rich dessert from the exotic island of St. John, this custard is so smooth, refreshing and fruity, you'll be tempted to eat it all!

Provided by morgainegeiser

Categories     Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

2 very ripe mangoes, peeled and cut into chunks, center seeds removed
1 teaspoon lemon juice
1 teaspoon coconut extract
1 cup skim milk
1/4 cup cornstarch
3 tablespoons firmly packed brown sugar

Steps:

  • In a blender container, combine mango chunks, lemon juice, and coconut extract. Blend until smooth.
  • In a small saucepan, combine remaining ingredients. Mix until cornstarch is dissolved. Stir in mango mixture.
  • Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 2 full minutes. Spoon into a 1-quart shallow bowl.
  • Chill thoroughly.

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