Mango Crunch Recipes

MANGO CRUNCH COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Place the butter and sugar in a food processor and blitz until smooth and creamy. Add the egg yolk, vanilla, maple syrup and mango. Whizz to blend in and chop the mango a little more finely. Add the flour and briefly blitz to form a soft dough. Turn out onto a floured surface and shape into a ball. Chill for 20 mins.
• Using a rolling pin, roll the cookie dough to the thickness of a £1 coin on a lightly floured surface, then cut out biscuit shapes with a 10cm cutter for large, or a 5cm cutter for smaller cookies.
• Transfer to a baking tray lined with baking parchment, and cook for 12-15 mins or until lightly golden and firm. Remove and leave to cool on a wire rack.
• If decorating, mix the icing sugar with the mango juice to make a runny icing. Drizzle or spoon the icing over the biscuits, then add the sprinkles if using, and leave to set. Will keep in a biscuit tin for up to 1 week.

CREAMY AND CRUNCHY MANGO DESSERT

Steps:

• In medium bowl, toss mangoes and lemon peel. In small bowl, mix whipping cream and condensed milk with whisk until well blended.
• Add cream mixture to mango mixture; gently stir to coat. Cover with plastic wrap; refrigerate at least 1 hour or until chilled.
• To serve, spoon mango mixture into parfait glasses or individual dessert bowls and top evenly with cereal; or spoon mixture into large serving bowl and top with cereal.