MANGO LEMONADE
Try this Mango Lemonade recipe for a fruity, citrusy, and refreshing drink. Perfect for bringing you sunshine any time of the year! Made with sugar, water, lemon, and mangoes. You are mere moments away from sipping this dangerously easy drink!
Provided by Joanna Cismaru
Categories Drinks
Time 15m
Number Of Ingredients 4
Steps:
- Make the syrup: Add the sugar and 1 cup of water to a saucepan, Bring to a simmer over medium heat, stirring often, just until the sugar dissolves. Remove the pan from the heat and let the syrup cool fully.
- Blend: Add the mango and 3 cups of water to a blender. Blend until smooth. Pour the mixture into a pitcher through a fine strainer or sieve.
- Finish: Add the remaining 3 cups of water, lemon juice, and prepared syrup to the pitcher and stir. You can add ice to the pitcher or pour the mango lemonade over cups of ice to avoid having it dilute.
Nutrition Facts : Calories 106 kcal, Carbohydrate 27 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
MANGO LEMON LECHE
This fruity snack topped with fresh mangos is perfect for any time of day.
Categories Dessert
Yield 1
Number Of Ingredients 4
Steps:
- Pour kefir and homemade mango sauce in a shallow bowl, place lemon bar on top and garnish with two mango spheres.
Nutrition Facts : Calories 200, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1, Fiber 7 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 26 g, TransFat 0 g
MANGO TRES LECHES CAKE
For what might be the sweetest cake in the universe, a syrupy, coconut-and-condensed-milk-infused tres leches cake is further sugared with a purée of soft, ripe mango. You couldn't ask for a more luscious spring dessert.
Provided by Melissa Clark
Categories dessert
Time 2h
Yield 18 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Butter a 9-inch-by-13-inch baking pan. In a medium bowl, whisk together the flour, 3/4 cup of the sugar, the baking powder and 1/4 teaspoon salt. In a large bowl, whisk together the egg yolks, melted butter, 3 tablespoons of the milk and vanilla.
- Using an electric mixer set on medium, beat the egg whites until frothy. Add the cream of tartar and beat until thick, fluffy and white but before peaks form. Add 1/4 cup of sugar, a little at a time, and continue beating until the whites are glossy and firm peaks form when the beaters are lifted.
- Whisk half the flour mixture into the yolks (it will seem like paste). Whisk a quarter of the egg whites into the yolk mixture to lighten it. Using a rubber spatula, gently fold in another quarter of the whites. Sift half of the remaining flour mixture over the batter and fold in. Fold in another quarter of the egg whites followed by the rest of the sifted flour and finally the rest of the whites. Scrape batter into the pan and smooth the top with the spatula. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool.
- Meanwhile in a blender or food processor, purée the mango with 2 to 3 tablespoons sugar, or to taste depending upon how sweet your mango is.
- When the cake is cool, use a fork to poke holes all over the top, then cut the cake into 18 pieces, but don't take the pieces out of the pan.
- In a small saucepan over medium heat stir together the coconut milk, condensed milk, remaining 1/3 cup milk, brandy and a pinch of salt. Heat until steaming, then pour it evenly over the cake. Cover and chill the cake for at least 1 hour or overnight.
- Just before serving, whip the cream with the cinnamon and half of the puréed mango until thick and mousse-like. Taste and add more sugar if it tastes flat. Spread the mango cream on the cake, then dollop on the remaining mango purée. Use a spatula to swirl the mango purée into a marble-like pattern. Or use the purée as a sauce when you serve the cake.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 13 grams, Sodium 155 milligrams, Sugar 28 grams, TransFat 0 grams
LICUADO DE MANGO
Every town in Mexico has someone selling this fabulously refreshing drink. Try experimenting with other fruit!
Provided by SunFlower
Categories World Cuisine Recipes Latin American Mexican
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Place the mango, milk, honey and ice cubes into a blender. Cover and blend until smooth. Serve immediately.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 52.1 g, Cholesterol 14.6 mg, Fat 3.9 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 2.4 g, Sodium 78.4 mg, Sugar 49.8 g
FRESH MANGO-LEMON DESSERT
Fresh mangos add a tropical touch to this creamy Spring dessert.
Provided by My Food and Family
Categories Home
Time 4h
Yield 12 servings
Number Of Ingredients 5
Steps:
- Bring 3/4 cup water to boil. Add to 1 pkg. gelatin mix in small bowl; stir 2 min. until completely dissolved. Pour 1/4 cup gelatin into 2-qt. glass bowl or mold sprayed with cooking spray. Refrigerate 15 min. or until slightly thickened. Meanwhile, peel mango and cut into 1/8-inch-thick slices.
- Arrange mangos, with slices slightly overlapping, over gelatin in bowl. Gently pour remaining lemon gelatin mixture over mangos. Refrigerate 15 min. or until gelatin is set but not firm.
- Meanwhile, bring remaining water to boil. Add to combined remaining gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in evaporated milk. Refrigerate 30 min.
- Pour evaporated milk mixture over gelatin layer in bowl. Refrigerate 4 hours or until firm. Unmold dessert just before serving. Top with COOL WHIP.
Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 25 g, Protein 4 g
ARROZ CON LECHE WITH CANDIED MANGO RECIPE BY TASTY
Here's what you need: water, long grain rice, cinnamon sticks, whole milk, evaporated milk, condensed milk, frozen mango, granulated sugar, pectin nh, lemon juice
Provided by Danielle Bonaparte
Yield 16 servings
Number Of Ingredients 10
Steps:
- Combine the water, rice, and cinnamon sticks in a pot over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender (about 18 minutes).
- Add more water to achieve the correct texture for slightly overcooked rice.
- Strain the liquid (save it for adjustments at the end) and discard the cinnamon.
- Return the rice to the pot and stir in the whole milk, Bring to boil, then reduce the heat to
- a simmer. Add condensed and evaporated milk.
- Cook uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Remove from heat and serve.
- For candied mango, bring all the ingredients to a boil in a saucepan.
- Blend with an immersion blender, then pour over the finished rice.
Nutrition Facts : Calories 697 calories, Carbohydrate 123 grams, Fat 17 grams, Fiber 1 gram, Protein 21 grams, Sugar 72 grams
MANGO DOS LECHES
Provided by Michael Chiarello : Food Network
Categories dessert
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Whip the eggs, sugar, and salt until tripled in volume. Fold in the flour. Pour the mixture into a parchment lined 9 by 11-inch baking pan and bake for 25 to 30 minutes. Set aside to cool.
- Remove the parchment paper and return the cake to the pan. With a fork, poke holes all over the top of the cake. Combine the condensed milk with the scalded milk, mango puree, almond and vanilla extracts, and pour over the cake. Allow the cake to soak in the liquid for 2 hours. Serve with diced mango marinated in dark rum and brown sugar.
TRES LECHES CAKE WITH MANGO
Provided by Food Network Kitchen
Time 1h5m
Yield 8-10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with vegetable oil and line the bottom with parchment paper.
- Make the cake: Beat the eggs and sugar in a large bowl with a mixer until pale and slightly thick, about 6 minutes. Slowly beat in the melted butter, then beat in the vanilla and 1/4 cup whole milk.
- Whisk the flour, baking powder and salt in a bowl. Sift the flour mixture over the egg mixture, then gently fold together with a rubber spatula to make a thick batter. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Run a knife along the edges to release the cake from the pan.
- Meanwhile, whisk the remaining 2 cups whole milk, the evaporated milk, condensed milk and rum in a bowl. Pierce the warm cake all over with a fork, then pour the milk mixture gradually and evenly on top, letting the cake absorb the liquid until all is used. Cover and refrigerate at least 1 hour or overnight.
- Before serving, make the topping: Peel, pit and dice the mangoes. Puree half the mangoes in a blender with 2 tablespoons sugar. Transfer to a bowl and fold in the remaining diced mango.In a separate bowl, beat the heavy cream and the remaining 1 tablespoon sugar with a mixer until soft peaks form. Slice the cake; top each piece with the whipped cream and sprinkle with cinnamon. Serve the mango topping on the side.
LEMON MANGO KANAFEH
Several years ago I came upon a little neighborhood restaurant making the most incredible Turkish food I'd ever seen or tasted. I was completely blown away by the dessert and had to learn how to make it. -Jodi Taffel, Altadena, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a large bowl, whisk the butter, cream, honey, cinnamon and vanilla. Gently pull phyllo apart and add to bowl; toss to coat. Press onto bottom and up the sides of prepared pan. Bake until golden brown, 40-45 minutes. Cool on a wire rack. Remove foil., Meanwhile, in a small heavy saucepan, whisk egg yolks, sugar, mango nectar, lemon juice, cornstarch and zest until blended. Add butter; cook over medium heat, whisking constantly, until mixture comes just to a boil and is thick enough to coat a metal spoon., Remove from heat immediately. Strain through a fine-mesh strainer into a small bowl. Stir in mango; cool. Press plastic wrap onto surface of custard. Refrigerate until cold., Spoon filling into crust. Garnish with mandarin oranges and grapes. Remove rim from pan. Dust with confectioners' sugar.
Nutrition Facts : Calories 424 calories, Fat 27g fat (16g saturated fat), Cholesterol 158mg cholesterol, Sodium 360mg sodium, Carbohydrate 41g carbohydrate (18g sugars, Fiber 1g fiber), Protein 6g protein.
MANGO LASSI-COME-HOME
This drink is a refreshing accompaniment for your favorite curry dish.
Provided by evian257
Categories World Cuisine Recipes Asian Indian
Time 5m
Yield 7
Number Of Ingredients 7
Steps:
- Blend the lemon yogurt, vanilla yogurt, milk, pureed mango, honey, mango nectar, and cardamom together in a blender until completely combined. Serve immediately.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 41.6 g, Cholesterol 9.3 mg, Fat 3.1 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 1.9 g, Sodium 74.8 mg, Sugar 39.6 g
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