CREAMY MANGO DESSERT
Get a doubly mango-y and creamy dessert when you combine mango flavor gelatin, cold mango nectar and smooth cream cheese.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield Makes 8 servings.
Number Of Ingredients 4
Steps:
- Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold nectar. Remove 1-1/2 cups of the gelatin; set aside for later use. (Do not refrigerate.) Pour remaining gelatin into 8 individual dessert dishes. Refrigerate 1 hour or until set but not firm. (Gelatin should stick to finger when touched.)
- Beat cream cheese in medium bowl until creamy. Gradually add reserved 1-1/2 cups gelatin, beating until well blended. Spoon over gelatin in dishes.
- Refrigerate 2 hours or until firm. Store leftover desserts in refrigerator.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 27 g, Fiber 0 g, Sugar 26 g, Protein 2 g
MANGO GELATIN SALAD
My Aunt Nannette shared this smooth and refreshing salad as a convenient do-ahead dish. The mango and apricot flavors go well with pork, chicken and beef. -Debra Sult, Chandler, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place mangoes and cream cheese in a food processor; process until blended., In a large bowl, add boiling water to gelatins; stir 2 minutes to completely dissolve. Stir in cold water, then mango mixture. Pour into a 8-cup ring mold coated with cooking spray or a 2-qt. serving bowl. Refrigerate until firm, about 4 hours. If using a ring mold, unmold onto a serving plate. If desired, serve with mint and cranberries.
Nutrition Facts : Calories 227 calories, Fat 9g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 147mg sodium, Carbohydrate 35g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
MANGO JAM
Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.
Provided by RADHIKA GHATAGE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h
Yield 24
Number Of Ingredients 4
Steps:
- Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
- Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
- Pour cooked jam into sterilized jars and seal according to canning directions.
Nutrition Facts : Calories 73 calories, Carbohydrate 18.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 1 mg, Sugar 18.1 g
MANGO JELLO
Yield 12
Number Of Ingredients 5
Steps:
- add boiling water to peach jello, dissolve well, then add cold water to peach hello and stir well. Then add dissolved unflavored gelatin to peach jello and finally add mango pulp. Pour into jello pan. Refrigerate overnight.
HOMEMADE MANGO MARSHMALLOWS
Homemade marshmallows are much better than bagged ones. I had yummy results when I flavored my recipe with mango nectar. Look for it in your store's Mexican food section. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line an 8-in. square pan with foil, letting ends extend over sides by 1 in.; grease foil with cooking spray. In a heatproof bowl of a stand mixer, sprinkle gelatin over 1/2 cup nectar., In a large heavy saucepan, combine sugar, corn syrup and remaining nectar. Bring to a boil, stirring occasionally. Cook, without stirring, over medium heat until a candy thermometer reads 240° (soft-ball stage)., Remove from heat; slowly drizzle into gelatin, beating on high speed. Continue beating until very stiff and doubled in volume, about 10 minutes. Immediately beat in extract. Spread into prepared pan. Cover and let cool at room temperature 6 hours or overnight., Place coconut in a food processor; process until finely chopped. Using foil, lift candy out of pan. Using lightly buttered kitchen scissors, cut into 1-in. pieces. Roll in coconut. Store in an airtight container in a cool, dry place.
Nutrition Facts : Calories 48 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
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