Mango Loaf With Ginger Glaze Recipes

MANGO LOAF CAKE WITH PASSION FRUIT GLAZE

Steps:

• Preheat oven to 325F and grease and line a 2lb loaf tin.
• Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minute on med-high speed.
• Add in the eggs and vanilla extract, scraping down the sides as necessary, mix on med-high until well incorporated and smooth, around 1 minute.
• Add the cake flour, baking powder and salt if using, mix on low-med until smooth.
• Add in the mango purée/pulp and mix on low-medium until well incorporated, light and smooth.
• Pour the cake batter into the lined loaf tin and level it off with a spatula/wooden spoon.
• Place in the oven for 65-70 minutes until risen, golden and an inserted skewer into the centre comes out clean.
• Leave to cool in the tin for at least 1 hour before transferring to a wire rack.
• Once cool, make the glaze: Using a medium sized bowl, scrape the insides of the passion fruits into a sieve and use the back of a spoon to separate the juice from the seeds. Place seeds in a separate bowl, you can either discard them or use them as a garnish.
• Add 1/2 cup sifted icing sugar into the passion fruit juice and mix until smooth and glossy.
• Slowly spoon glaze all over the cooled cake and garnish with passion fruit seeds if desired.
• Cake will keep in an airtight container, at room temp, for 3 days.

MANGO GLAZE FOR FISH, CHICKEN, OR PORK

Steps:

• Heat the vinegar in a saucepan over medium heat. Add the sugar and cook until thickened slightly. Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water.

MANGO LOAF WITH GINGER GLAZE

Steps:

• Prepare Mango Loaf: 1) Preheat oven to 350 degrees. 2) In a small bowl, whisk together flour, baking soda and salt. Set aside. 3) At medium speed of mixer, cream together 1/3 Cup sugar and butter. Add egg and beat well to combine. Add mango and vanilla. Beat until blended. Add flour mixture. Stir just until moist. 4) Pour batter into an 8 x 4 inch loaf pan coated with cooking spray. Bake for 45 to 60 minutes, or until cake tester inserted in center comes out clean. While loaf bakes, prepare ginger syrup: Combine water and 3 Tablespoons sugar in a small sauce pan. Bring to a simmer and stir to dissolve sugar. Add ginger. Simmer until syrup reduces to 1/4 Cup, about 30 minutes. Remove from heat, strain, and discard ginger. Let cool until warm, but not hot. Using a wooden skewer, poke holes in warm loaf while still in pan. Pour syrup over loaf. Let cool in pan on wire rack for 15 minutes. Remove loaf from pan and finish cooling completely on wire rack.

CHINKY'S MANGO BREAD

Steps:

• Combine all of the dry ingredients. Beat eggs with oil and add to flour mixture. Add mangoes, lemon and raisins.
• Pour into 2 greased 8 x 4 loaf pans. Bake at 350 degrees F -175 degrees C (325 degrees F for glass pans) for about 60 minutes or until toothpick comes out clean.

MANGO GINGER-GLAZED MAHI-MAHI

Steps:

• Directions.
• In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic, mashed mango and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
• Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
• Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, garnish with sliced mango and serve immediately.