Mango Pineapple Buckle Recipes

MANGO-PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F. Butter and sugar a 9 by 2-inch round baking pan or 6 ramekins (4-inch diameter).
• Melt 1/2 stick butter in a large saute pan over medium-high heat until hot. Heat until butter begins to turn brown. Remove pan from heat, add vinegar and brown sugar, and mix well. (A sauce whisk is a good tool to use here.) Return to heat to melt sugar, if necessary.
• Pour a little of the brown sugar sauce in the bottom of the ramekins or baking pan. Cut each pineapple ring into pieces, maintaining the shape of the ring (see Chef's Note). Add 1 pineapple ring to each ramekin or line the bottom of the large pan with pineapple. Add mango around the pineapple.
• Drizzle pineapple with remaining brown sugar sauce and sprinkle with chopped nuts.
• Make the batter:
• In a large bowl, sift together flour, baking powder, and salt. Set aside.
• Put 1 stick of softened butter in the bowl of an electric mixer. Beat on medium to high speed with the paddle attachment until light and fluffy. Add 1/2 cup superfine sugar and beat very well, until mixture is white and very light and fluffy. Beat in egg yolks, 1 at a time, beating well after each addition.
• Alternately mix 1/3 cup milk, then 1/3 of flour mixture into butter-egg mixture in 3 portions. Do not overmix.
• In another bowl, beat egg whites with clean beaters or a balloon whisk. When whites begin to foam, add remaining 1 tablespoon sugar and beat until they hold soft peaks. Scrape 1/2 the whites into batter and mix gently until blended. Fold in remaining whites carefully, until just blended.
• Divide batter among ramekins or pour into baking pan. (If using ramekins, place them on a baking sheet.) Place cake in preheated oven. Bake until a tester inserted into the middle comes out clean, about 20 to 30 minutes for individual cakes or about 50 minutes for the large cake. Remove from oven and let cool about 10 minutes in the pan. Run a knife around the edges to loosen the cake(s) and invert onto deep dessert plates or a deep platter (otherwise, the sweet syrup may overflow the plate!).

MANGO-PINEAPPLE BUCKLE

Steps:

• Preheat oven to 350 degrees. Butter a 2-quart baking dish. Toss pineapple, mangoes, and brown sugar together in a bowl. In a separate bowl, whisk together flour, cinnamon, salt, and baking soda.
• Beat butter and granulated sugar in a mixing bowl until fluffy, about 2 minutes. Beat in vanilla. Add eggs, one at a time, beating well after each. Add flour mixture; beat until just combined. Measure out 1 cup fruit mixture; fold rest into batter.
• Spread batter into prepared baking dish; sprinkle reserved fruit over the top. Bake until golden on top and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Serve warm.

MANGO-PINEAPPLE CHUTNEY

Steps:

• Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
• Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

PINEAPPLE-MANGO UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Butter an 8-by-8-inch cake pan, line it with parchment paper, and butter parchment. Using a 3-inch cookie cutter, cut out rounds from centers of four of the pineapple slices. Using a 1 1/2-inch cookie cutter, cut out the centers of each of the four rounds, and discard; set rings aside. Finely chop enough of the remaining pineapple to yield 1 cup (reserve remainder for another use). Place chopped fruit in a fine sieve set over a bowl to drain.
• Cut the mango lengthwise into 1/4-inch-thick slices. Using the 1 1/2-inch cookie cutter, cut out four rounds from mango slices; set aside. Finely chop enough of the remaining mango to yield 1/2 cup; add to the pineapple in the sieve.
• In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tablespoons butter with the brown sugar until light and fluffy, 2 to 3 minutes. Using a small offset spatula, evenly spread butter mixture in the bottom of the prepared pan; set aside.
• In a medium bowl, sift together the flour, salt, baking soda, and baking powder; set aside. Place a reserved pineapple ring in each corner of the prepared pan. Place a reserved mango round in the center of each ring.
• In the bowl of an electric mixer fitted with the paddle attachment, beat remaining stick of butter with granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition; scrape down the sides of the bowl as needed. Beat in the vanilla. With the mixer on lowest speed, add flour mixture in two parts, alternating with sour cream and beginning and ending with flour.
• Transfer the chopped pineapple-mango mixture to cake pan; discard juice. Using a small offset spatula, carefully spread fruit in an even layer on top of cut-out fruit, making sure to fill all the empty spaces, including any gaps in the corners. Using the offset spatula, spread batter evenly over fruit.
• Bake, rotating pan halfway through, until cake is golden brown and a cake tester inserted in the center comes out clean, about 50 minutes. Transfer pan to a wire rack to cool 30 minutes. Invert onto a cake plate; peel off the parchment paper. Serve cake slightly warm or at room temperature.

MANGO-PINEAPPLE BUCKLE

Steps:

• Preheat the oven to 350°F. Butter a 2-quart baking dish. Toss the pineapple, mangoes, and brown sugar together in a bowl. In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda.
• Beat the butter and granulated sugar in a mixing bowl until fluffy, about 2 minutes. Beat in the vanilla. Add the eggs, one at a time, beating well after each. Add the flour mixture; beat until just combined. Measure out 1 cup fruit mixture; fold the rest into the batter.
• Spread the batter into the prepared baking dish; sprinkle the reserved fruit over the top. Bake until golden on top and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Serve warm.

MANGO PINEAPPLE COBBLER

Steps:

• Simmer pineapple juice, 1/4 cup sugar & cornstarch for a few minutes, just until it begins to thicken, stir in peeled, sliced mangos, cook until hot; set aside, stir in 1 teaspoons vanilla.
• Combine flour,sugar,baking powder and salt, then cut in 1/4cup butter until mixture resembles coarse crumbs.
• In another bowl combine; milk and slightly beten egg; add all at once to dry ingredients stirring just to moisten.
• Pour mango mixture into a buttered 8" square baking dish, immediately spoon on biscuit topper in 6 mounds; sprinkle with macadamia nuts.
• Bake at 400 for 20-25 minutes.
• Serve with vanilla ice cream.

MANGO PINEAPPLE SORBET RECIPE BY TASTY

Steps:

• Combine water, sugar, and mangoes in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
• Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
• In a blender, combine simple syrup, pineapple, and the remaining mango. Blend until well-combined.
• Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
• Take out of the freezer and let sit for 5-10 minutes before scooping.
• Serve.
• Enjoy!

PINEAPPLE MANGO PULLED PORK

Steps:

• Rub salt and pepper over roast. Transfer to a 5- or 6-qt. slow cooker. In a small bowl, mix the mango nectar, pineapple, chutney, lemon juice and zest. Add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours. Cool slightly., Remove roast from slow cooker. When cool enough to handle, shred meat with two forks. Strain cooking juices, discarding fruit; skim fat. Return cooking juices and meat to slow cooker. Stir in green onion. Serve on buns. If desired, top with jalapeno.,

MANGO-PINEAPPLE TARTLETS

Steps:

• Preheat the oven to 325 degrees. Combine the flour, sugar, almond flour and salt. Separately cream 7 tablespoons of the butter and slowly blend in the flour mixture until the texture is sandy. Spread on a large sheet pan and bake until golden at the edges, about 10 minutes. Cool.
• Transfer the mixture to a food processor and process until it resembles coarse sand. Add the remaining 5 tablespoons of butter, pulsing until combined. Line a baking sheet with parchment paper and divide mixture among 6 4-inch bottomless pastry rings, packing it firmly in. Bake until just browned, about 10 minutes. Set aside.
• Meanwhile, combine the pineapple, diced mango and 1/2cup water in a saucepan. Cook over medium heat, stirring occasionally, until the fruit softens and the water evaporates, about 15 minutes. Add the bananas and cook 3 minutes more. Taste, adding a few teaspoons of sugar if desired. Set aside to cool.
• Remove the rings from the cooled tart shells. Divide the cooked fruit among the tarts, spread gently and top each with mango slices. Using a spatula, carefully transfer tarts to plates. Serve with ice cream.

CHILLED MANGO AND PINEAPPLE SOUP

Steps:

• Blend mangoes, pineapple, water, sugar, and lime juice in a blender until smooth; strain through a fine-mesh strainer. Chill soup in the refrigerator for 2 hours.

MANGO-PINEAPPLE SLUSHIE RECIPE BY TASTY

Steps:

• Pour all ingredients into a blender and blend until smooth.
• Garnish.
• Enjoy!

MANGO-PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Lightly butter a 9-inch cake pan, and line with parchment or wax paper.
• To make topping, in a small saucepan, melt butter with brown sugar. Stir until smooth, and pour into cake pan; allow to cool slightly. Sprinkle mango and pineapple over, and set aside.
• To make cake, in bowl of electric mixer fitted with paddle attachment, beat butter until light, about 3 minutes. Add brown and granulated sugars, and beat until light and fluffy, about 5 minutes. Add eggs, one at a time, stopping and scraping down sides of bowl after each addition. Beat in sour cream and vanilla.
• Sift together flour, cornmeal, cinnamon, ginger, baking powder and salt. On low speed, mix flour mixture into batter in three batches; gently fold in mango and pineapple. Pour batter into the cake pan. Bake until top is golden brown and a cake tester inserted into center comes out clean, 50 to 60 minutes. Transfer to a wire rack to cool completely. Invert onto a platter to serve.