Mango Cream Recipes

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MANGO CREAM SAUCE



Mango Cream Sauce image

I was making Anniversary Chicken, and wondered what I could put on the plate with it... Pasta didn't work, so I re-created this sauce that a chef in a restaurant told me about once. Leave out the mango slices if they will clash with the type of chicken you are cooking.

Provided by SKEEVE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 25m

Yield 6

Number Of Ingredients 4

1 cup heavy cream
1 (15.25 ounce) can mango slices, with juice
1 (1.5 fluid ounce) jigger brandy
2 tablespoons brown sugar

Steps:

  • In a medium saucepan over medium heat, blend heavy cream, mango juice, brandy, and brown sugar until thickened. Stir in mangoes, and bring to a boil over high heat. Continue to cook and stir about 1 minute. Serve warm.

Nutrition Facts : Calories 206 calories, Carbohydrate 13.9 g, Cholesterol 54.3 mg, Fat 14.8 g, Protein 0.9 g, SaturatedFat 9.1 g, Sodium 22.8 mg, Sugar 4.4 g

MANGO CREAM



Mango Cream image

Posted for the Zaar World Tour-Caribbean. From the "Best of International Cooking" cookbook. I haven't tried this recipe yet, but it sounds light and refreshing for those hot summer days. Note: prep time includes refrigeration time.

Provided by Bayhill

Categories     Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

2 large ripe mangoes or 3 medium ripe mangoes
2 tablespoons fresh lemon juice
1/4 cup sugar, plus
1 tablespoon sugar
2 egg whites
1 pinch salt
6 tablespoons whipping cream
2 tablespoons grated chocolate or 2 tablespoons chocolate shavings

Steps:

  • Peel mangoes and cut flesh from pit; finely dice half of the fruit.
  • In a blender or food processor, puree remaining fruit, lemon juice, and 1/4 cup sugar.
  • In a bowl, beat egg whites until soft peaks form. Beat in remaining 1 Tablespoon sugar and salt until stiff but not dry. In another bowl, whip cream until stiff. Gently fold beaten egg whites into whipped cream. Fold in mango puree, then fold in diced mango. Spoon into a serving bowl or individual dessert dishes; refrigerate 30 minutes. To serve, decorate with chocolate.
  • Variation: As an interesting change of flavor, substitute freshly squeezed lime juice for the lemon juice. The delicate lime flavor blends well with mangoes.

MANGO CREAM



Mango Cream image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 5

4 large mangos
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
2 tablespoons freshly toasted coconut crisps
Fresh mint, for garnish

Steps:

  • Peel the mangoes and cut them into pieces. Place the mango pieces in a medium-sized saucepan with water to cover and cook them over low heat for 10 minutes, or until very tender. When cooked, put the mango through a food mill until you have a thin pulp. Place the pulp in a small bowl, cover it with plastic wrap, and chill it for 1 hour. Meanwhile, whip the cream with an electric mixer or wire whisk, slowly fold in the sweetened cream, stirring only enough to make sure that the ingredients are well mixed. Pour the mango cream into individual sherbet glasses, sprinkle each serving with some of the toasted coconut garnish with mint and serve.

HOMEMADE MANGO ICE CREAM



Homemade Mango Ice Cream image

You can purée mangoes, as shown in the first step below, and freeze the purée to make drinks, pies, and ice cream all year long.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 quart

Number Of Ingredients 7

2 large ripe mangoes, peeled and cubed (about 1 1/2 cups)
3 tablespoons freshly squeezed lemon juice
1/3 cup plus 2 tablespoons sugar
1 egg
2 egg yolks
1/2 cup milk
1 cup heavy cream

Steps:

  • Combine the mangoes, lemon juice, and 2 tablespoons sugar in a nonreactive bowl; let sit for 2 hours. Puree in a food processor; strain to remove any fibers.
  • Using a mixer at high speed, beat egg and egg yolks until light and fluffy. Gradually add the remaining sugar, then lower the speed and add the milk, cream, and mango puree until well mixed. Chill, then pour into an ice-cream maker; freeze according to manufacturer's instructions.

MANGO CREAM



Mango Cream image

Very easy and tasty after a spicy dish. Made this tonight with Worth It Curry. From the 1989 Ed. of Betty Crocker's New International Cookbook.

Provided by Pabbit

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

1 large mango, peeled and chopped
1 cup heavy cream
2 tablespoons sugar
1/3 cup slivered almonds

Steps:

  • Puree mango pieces in a food processor or blender.
  • Whip cream, adding sugar once the cream begins to thicken.
  • Fold cream into mango puree.
  • Refrigerate until needed.
  • When serving, top with slivered almonds.

Nutrition Facts : Calories 227.9, Fat 17.9, SaturatedFat 9.4, Cholesterol 54.3, Sodium 15.8, Carbohydrate 16.7, Fiber 1.8, Sugar 13.7, Protein 2.6

MANGO CREAM TART



Mango Cream Tart image

This fresh, luscious tart makes me happy!-Jami Geittmann, Art Director, Taste of Home Magazine

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

2 cups crumbled soft coconut macaroons (about 12 cookies)
1 cup ground almonds
3 tablespoons butter, melted
1/2 cup heavy whipping cream
1 package (8 ounces) reduced-fat cream cheese, softened
1/4 cup plus 2 tablespoons honey, divided
2 teaspoons orange juice
1/4 teaspoon almond extract
1/4 cup apricot preserves
2 medium mangoes, peeled and thinly sliced
2 tablespoons lemon juice
1/2 cup sliced fresh strawberries
1/2 cup fresh blackberries

Steps:

  • Preheat oven to 350°. Place cookies, almonds and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet., Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack., For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and 1/4 cup honey until combined. Beat in orange juice and extract. Fold in whipped cream. Spread over crust. , For glaze, in a small saucepan, mix preserves and remaining honey. Cook and stir over low heat until melted; press through a strainer. Toss mangoes with lemon juice. Arrange mango slices over filling; add strawberries and blackberries to form the eyes and mouth. Brush with glaze. Store in the refrigerator.

Nutrition Facts : Calories 311 calories, Fat 18g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 155mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.

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