Mango Filled Cream Puffs With Spiced Mango Mojito Sauce Recipes

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MANGO-FILLED CREAM PUFFS WITH SPICED MANGO-MOJITO SAUCE



Mango-Filled Cream Puffs with Spiced Mango-Mojito Sauce image

Provided by Allen Susser

Categories     Milk/Cream     Mixer     Egg     Dessert     Bake     Vegetarian     Mango     Summer     Sour Cream     Pastry     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Puffs
1 cup whole milk
1/2 cup (1 stick) unsalted butter, diced
1/4 teaspoon salt
3/4 cup all purpose flour
4 large eggs
2 large egg yolks
Filling
2 cups 1/3-inch cubes peeled pitted mango (from about 4 large; see Test-Kitchen Tip below for details)
1 cup chilled sour cream
1 cup chilled whipping cream
1 cup powdered sugar, divided
Spiced Mango-Mojito Sauce

Steps:

  • For puffs:
  • Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Bring milk, butter, and salt to boil in heavy large saucepan over medium-high heat, stirring until butter melts. Add flour all at once. Reduce heat to medium and stir with wooden spoon until dough forms ball and some batter films bottom of pan thickly, about 4 minutes. Transfer dough to medium bowl and cool 5 minutes. Using electric mixer, beat in eggs and yolks 1 at a time.
  • Drop dough by generous tablespoonfuls 3 inches apart onto baking sheets, making about 24 puffs. Smooth tops with wet fingertips.
  • Bake puffs 15 minutes. Reverse sheets and bake puffs until deep golden, about 10 minutes longer. Make small slit in side of each puff. Return to oven, turn off heat, and let dry 15 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
  • For filling:
  • Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.
  • Cut cream puffs horizontally in half. Spoon heaping tablespoon filling into each bottom half; cover with tops. Sift remaining 1/2 cup powdered sugar over.
  • Divide cream puffs among 8 plates. Spoon sauce onto plates and serve.

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

CHICKEN AND PASTA IN A MANGO CREAM SAUCE



Chicken and Pasta in a Mango Cream Sauce image

This creamy, cheesy pasta dish is very rich and has a subtle, fruity flavour. It was an experiment that turned out to be delicious. Enjoy.

Provided by SHAGGYDEE

Categories     Main Dish Recipes     Pasta     Chicken

Time 50m

Yield 4

Number Of Ingredients 12

8 ounces uncooked rigatoni pasta
1 tablespoon olive oil, divided
2 skinless, boneless chicken breast halves - cubed
1 onion, sliced and separated into rings
1 green bell pepper, cut into thin strips
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 mango - peeled, seeded, and chopped
1 cup heavy cream
salt and pepper to taste
1 tablespoon grated Parmesan cheese
4 sprigs fresh parsley, for garnish

Steps:

  • Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.
  • Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside.
  • Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. Mix in the garlic, ginger, and mango, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened.
  • Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with parsley to serve.

Nutrition Facts : Calories 600 calories, Carbohydrate 60.5 g, Cholesterol 118.6 mg, Fat 29.4 g, Fiber 5.4 g, Protein 24.8 g, SaturatedFat 15.2 g, Sodium 674.9 mg, Sugar 10.7 g

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