Mangofooljamaicacaribbean Recipes

RAW MANGO MURABBA RECIPE - CINNAMON SPICED MANGO JAM

Steps:

• To begin making Raw Mango Murabba Recipe, peel the mangoes and cut the in cubes and set aside.
• In a saucepan, add the sugar & 1/2 cup water and make a thin syrup.
• Once the syrup starts boiling, add the mango cubes, add the saffron strands & cinnamon powder, simmer on low flame, until the mango pieces are cooked.
• This will take 5 minutes more.
• Remove the Raw Mango Murabba from the flame & let the murabba cool.
• Once cooled, store the Raw Mango Murabba Recipe in a glass jar or steel jar.
• The Raw Mango Murabba Recipe can be stored for more than 6 months in the fridge & can be enjoyed with hot Spicy Yogurt Chapati Recipe or Whole Wheat Bread Recipe With Oatmeal And Flaxseeds.

MANGO SAUCE

Steps:

• Peel and cut flesh from mangoes, discarding pits. In a blender or food processor purée mango with remaining ingredients until smooth. Force purée through a fine sieve into a bowl. Sauce may be made 2 days ahead and chilled, covered.

THE CARIBBEAN MANGO FOOL

Steps:

• Put mango pieces in blender & liquidize (or mash well in a bowl with a fork).
• Stir the lime or lemon juice into the mango puree, mixing well.
• In another bowl, whisk the cream until it starts to thicken, but not enough to form peaks. Set aside.
• Stir in the yogurt & coconut milk (if using) into the mango mixture.
• Gently fold the cream into the mango mixture.
• Pour the fool into bowls or glasses and put them into the refrigerator to chill until serving time.
• Decorate with slices of mango before serving.

REALLY EASY AFRICAN MANGO FOOL

Steps:

• Peel and cut mango into pieces. Place the mango in the blender or food processor with the sugar and puree. Fold in desired amount of whipped cream and chill in the fridge. Serve when cold. Enjoy!