MACADAMIA NUT-CRUSTED ONO WITH MANGO-LIME BUTTER
Steps:
- To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
- Preheat the oven to 450 degrees.
- To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and chile paste and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the coating.
- In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust stide down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
- Place the fillets on warmed individual places. Serve with the mango-lime butter.
MACADAMIA-CRUSTED SEA BASS WITH MANGO CREAM SAUCE
Steps:
- In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C).
- In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
- Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.
- Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 13.6 g, Cholesterol 87.4 mg, Fat 31.1 g, Fiber 2.4 g, Protein 24.2 g, SaturatedFat 10.2 g, Sodium 222.2 mg, Sugar 5.1 g
MANGO-PINEAPPLE TART WITH MACADAMIA NUT CRUST
Categories Milk/Cream Rum Food Processor Fruit Dessert Bake Mango Pineapple Macadamia Nut Summer Chill Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 21
Steps:
- For crust:
- Blend first 4 ingredients in processor until nuts are finely ground. Using on/off turns, cut in butter until pea-size pieces form. Add yolk, 1 teaspoon water, and extract; using on/off turns, blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic and chill 3 hours.
- Roll out dough between 2 lightly floured sheets of waxed paper to 1/4-inch thickness. Peel off top sheet of paper. Invert crust into 11-inch round tart pan with removable bottom. Peel off paper; press dough into pan. Trim edges. Push crust 1/8 inch above top edge of pan. Refrigerate 1 hour.
- Preheat oven to 375°F. Bake crust until golden, about 25 minutes. Cool. (Can be made 1 day ahead. Wrap and store at room temperature.)
- For filling:
- Combine milk and cream in heavy medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks, sugar, and cornstarch in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture; return to saucepan and whisk over medium heat until thick and beginning to bubble, about 8 minutes. Transfer to medium bowl. Cool slightly; mix in rum. Press plastic wrap onto surface of custard. Chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
- For assembly:
- Remove vanilla bean from filling. Whisk filling just until smooth; spread in crust. Arrange pineapple and mango slices in concentric circles atop filling. Brush fruit with preserves. (Tart can be assembled 3 hours ahead. Refrigerate.)
MANGO MACADAMIA NUT CRISP
Provided by Food Network
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Place the diced mango and the grated ginger in a saucepan and place over medium-low heat. Cook mango slowly, stirring until it releases its juice and begins to simmer, about 5 to 7 minutes. Simmer about 3 minutes more until mango is tender and juices are bubbly. Remove mango pieces with a slotted spoon to a small bowl. Leave mango juice in pan and bring to a boil. Stirring constantly, boil the mango juice until it is reduced by 3/4 and is syrupy. Scrape syrup into bowl with mango and add brown sugar and honey. Stir gently to combine. Transfer mango to a lightly buttered 2-quart shallow bake pan (a round 9-inch cake pan works as well). Sprinkle the Oatmeal Macadamia Nut Streusel over the mango filling, covering evenly. Place baking dish on a cookie sheet (to catch any bubbling filling) and place in the oven. Bake 25-30 minutes until streusel is golden and the filling is bubbly. Cool to room temperature before serving.
- Combine flour, oatmeal and both sugars in the bowl of a food processor. Pulse to mix well. Add the butter to the bowl, replace the top and pulse the machine to incorporate the butter. Work quickly and use short pulses to make a dry, loose, fluffy mixture resembling sand. Do not allow the butter to soften or make a dough. Transfer the streusel to a small bowl and add the nuts and coconut. Toss by hand to mix well. Reserve until needed.
MANGO CRISP WITH MACADAMIA NUT CRUST
Make and share this Mango Crisp With Macadamia Nut Crust recipe from Food.com.
Provided by loveleesmile
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the sugar, cornstarch and cardamom in a large bowl.
- Add the mango and lemon juice and toss to coat.
- Mix the flour, rolled oats, coconut, macadamia nuts, brown sugar and butter in a large bowl.
- Place the mango mixture into an 8x8 inch baking dish and pour the topping on.
- Bake in a preheated 350F oven until it is bubbling and the top is golden brown, about 45 minutes.
Nutrition Facts : Calories 400.8, Fat 17.4, SaturatedFat 9.3, Cholesterol 27.1, Sodium 84.5, Carbohydrate 62.6, Fiber 4.2, Sugar 46.9, Protein 3.1
MANGO TARTLETS WITH LIME CURD AND TROPICAL NUT CRUST
Categories Food Processor Dairy Egg Dessert Bake Lime Coconut Mango Macadamia Nut Pistachio Chill Simmer Candy Thermometer Bon Appétit
Yield Makes 8
Number Of Ingredients 14
Steps:
- Make crust:
- Preheat oven to 350°F. Spray eight 4-inch-diameter tartlet pans with removable bottoms with vegetable oil spray. Combine macadamia nuts, coconut, pistachios and brown sugar in processor. Process until nuts are finely chopped. Transfer to large bowl. Beat egg whites in another large bowl until soft peaks form. Fold whites into nut mixture in 3 additions (mixture will be thick and sticky). Let mixture stand 10 minutes.
- Using plastic wrap as aid, press about 1/3 cup nut mixture onto bottoms and up sides of each prepared pan. Place pans on baking sheet. Bake until crusts are puffed and begin to brown, about 20 minutes. Cool crusts in pans 5 minutes. Using oven mitt, gently remove pan sides; cool crusts completely on rack.
- Make lime curd:
- Whisk sugar, lime juice and yolks in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and candy thermometer registers 180°F., about 9 minutes. Remove bowl from over water. Gradually add chilled butter, whisking until melted and well blended. Press plastic wrap directly on surface of curd. Refrigerate until cold, about 3 hours. (Crusts and lime curd can be prepared 1 day ahead. Store crusts in airtight container at room temperature. Keep lime curd refrigerated.)
- Fill each crust with 5 tablespoons lime curd. Arrange mango slices decoratively atop tartlets. Whisk guava jelly in heavy small saucepan over low heat until melted. Brush over mango slices. Chill at least 3 hours and up to 1 day.
MANGO MACADAMIA CRISP
Make and share this Mango Macadamia Crisp recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- Combine 1/4 cup granulated sugar and cornstarch, stirring well with a whisk. Add mango, juice, and 2 teaspoons melted butter, and toss gently to combine. Place mango mixture in an 8-inch square baking dish coated with cooking spray.
- To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3 tablespoons of granulated sugar, brown sugar, and ginger, stirring well. Cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts. Sprinkle flour mixture evenly over mango mixture. Bake at 400° for 40 minutes or until browned.
Nutrition Facts : Calories 191.3, Fat 7.9, SaturatedFat 3.8, Cholesterol 14, Sodium 39.9, Carbohydrate 31.4, Fiber 1.9, Sugar 24.3, Protein 1.3
More about "mango crisp with macadamia nut crust recipes"
MANGO CRISP WITH MACADAMIA NUT CRUST - CLOSET COOKING
From closetcooking.com
Reviews 48Estimated Reading Time 6 minsServings 6Total Time 57 mins
MANGO MACADAMIA CRISP - BARBECUEBIBLE.COM
From barbecuebible.com
Estimated Reading Time 2 mins
MANGO CRISP RECIPE WITH BROWN SUGAR OAT CRUST - THE …
From thespruceeats.com
CLASSIC KEY LIME PIE WITH MACADAMIA NUT CRUST
From nourish-and-fete.com
MANGO MACADAMIA CRISP RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (3)Calories 238 per servingServings 8
MANGO CRISP RECIPE -SUNSET MAGAZINE
From sunset.com
MANGO CRISP WITH CARDAMOM ALMOND CRUST | KITCHEN AT HOSKINS
From kitchenathoskins.com
10 BEST MACADAMIA NUT PIE CRUST RECIPES | YUMMLY
From yummly.com
MANGO BARS WITH MACADAMIA SHORTBREAD CRUST - WILD WILD WHISK
From wildwildwhisk.com
MANGO CHEESECAKES WITH MACADAMIA SHORTBREAD CRUST RECIPE
From foodandwine.com
WORLD BEST COCONUT COOKING RECIPES: MANGO CRISP WITH …
From worldbestcoconutrecipes.blogspot.com
MANGO MACADAMIA CRISP RECIPE - FOOD NEWS
From foodnewsnews.com
MANGO MACADAMIA TILAPIA - CRISCO
From crisco.com
BEST PATH GRIDS RECIPES | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
MANGO CRISP WITH MACADAMIA NUT CRUST - GLUTEN FREE RECIPES
From fooddiez.com
MANGO CRUST RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
MANGO CRISP WITH MACADAMIA NUT CRUST | RECIPE | MANGO CRISP …
From pinterest.com.au
MANGO MACADAMIA CRISP | A HINT OF HONEY
From ahintofhoney.com
MANGO CHEESECAKE WITH MACADAMIA NUT CRUST
From mealplannerpro.com
MANGO CRISP WITH MACADAMIA NUT CRUST RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MANGO CRISP WITH MACADAMIA NUT CRUST | RECIPE | FOOD, MANGO …
From pinterest.com
ASTRAY RECIPES: MANGO MACADAMIA NUT CRISP
From astray.com
MANGO CHEESECAKE WITH MACADAMIA NUT CRUST - SAVORY SPICERACK
From savoryspicerack.com
PIN ON HAWAIIAN STYLE (HAWAIIAN/ASIAN RECIPES) - PINTEREST
From pinterest.com
RECIPE: COCONUT AND MANGO TART WITH MACADAMIA NUT CRUST
From wholefoodsmarket.com
MANGO MACADAMIA CRISP RECIPE - WEBETUTORIAL
From webetutorial.com
MANGO MACADAMIA NUT CRISP – RECIPES NETWORK
From recipenet.org
TAPIOCA RECIPE GUMMY
From bws.asl5.piemonte.it
MACADAMIA NUT CRUSTED HALIBUT WITH MANGO SAUCE
From theorganickitchen.org
RECIPE GUMMY TAPIOCA
From ito.asl5.piemonte.it
MACADAMIA CRUST RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love