Mangofrosting Recipes

HOW TO MAKE A KILLER MANGO BUTTERCREAM FROSTING

Steps:

• Bring a pot of water to boil. Lower the heat and let the water simmer on low heat.
• Clean another bowl with tissue paper very well and add the egg whites in it.
• Please note that a slight trace of egg yolk can ruin your buttercream dream.
• Whip it lightly with a hand whisk and place this bowl over pot of simmering water.
• Keep in mind that the upper vessel should not touch the water.
• Add sugar in batches (divide into 3 or 4 batch), and whisk till sugar is fully dissolved.
• This will take some time around 10 minute. Once the sugar is completely dissolved and not gritty or grainy to touch, you can remove it from the heat.
• Whisk the egg white-sugar mixture with a hand blender, starting with a speed of 2 and increase it later to 3 or 4.
• Whisk this mixture till it is glossy, shiny and peaks begin to form. Stop once you get nice and stiff peaks.
• Place this bowl over a bowl filled with ice cubes and some cold water.
• Add cubes of butter one by one at a time and keep mixing it at lowest speed, ensuring each of the addition is well incorporated into it, before adding another cube of butter.
• When all the butter is used up, you will find that the buttercream has turned slightly curdled, stop at once and start folding the frosting with spatula.
• This is the time to add any flavorings.
• Add the mango pulp little by little and keep folding it into the buttercream till you get a smooth and satiny texture. Do this with gentle and light hand.

MANGO FROSTING

Steps:

• Peel mangos and remove edible fruit, leaving the core alone.
• Place mango into food processor and and puree until smooth.
• Place butter into bowl of stand mixer with sugar and vanilla. Turn the mixer on the lowest setting until the sugar starts to incorporate into the butter.
• Slowly add mango puree, about 1/4 cup to start, and then turn the mixer on medium-high speed. Add more mango puree as needed to achieve your desired consistency. Mix frosting for two minutes, stop to scrape down the sides and bottom, and then mix for one more minute.
• Enjoy!

MANGO TOPPING

Steps:

• In a saucepan over medium heat, combine the mangoes, butter, brown sugar, lemon juice, orange juice, and water. Stir until the mixture thickens. Remove from heat and serve.

QUEEN'S MANGO SOUFFLE

Steps:

• Heavily butter four 3 to 4" souffle ramekins.
• Put sugar in the ramekins and roll it around to coat all inner surfaces.
• Set the ramekins aside.
• Bring the mango puree to a boil in a heavy saucepan over medium-high heat.
• Reduce the heat to medium.
• Dissolve the cornstarch in the rum, then stir into the puree.
• Cook 2 minutes, stirring gently, as the mixture thickens.
• Place a bowl in a larger bowl of ice water and strain the puree through a fine-meshed sieve into the inner bowl.
• Stir occasionally to chill quickly and evenly.
• Lift out the bowl and dry the sides; set aside.
• Combine the egg whites, sugar, and lemon juice in the top of a double boiler over barely simmering water.
• Heat to 125 F.
• Pour into the bowl of an electric mixer fitted with a balloon whisk and whisk the egg whites to firm peaks.
• Fold a large spoonful of beaten egg white into the mango mixture to lighten it.
• Gently fold in the remaining beaten egg white in 3 additions, preserving as much volume as possible.
• Fill each ramekin to the rim with souffle mixture and smooth the tops with the back of a knife.
• Freeze at least 1 hour.
• Preheat the oven to 350 F.
• Place a rack in a large baking pan and fill the pan half way with hot water.
• Place the frozen souffles on the rack (do not let them touch the water).
• Bake 16 to 17 minutes, until puffed and just set.
• To serve: Remove the souffles in their ramekins from the oven and dust with confectioner's sugar.
• Place each ramekin on a doily on a dessert plate.