THE CAPTAIN'S MANGO ICE CREAM
Tired of the same old daily routine and in need of a mental escape? Whip up some of this simple adult ice cream, crawl into a hammock, close your eyes, and you just might feel like you are somewhere in the Caribbean. Okay, maybe not, but it's worth a shot and the ice cream is delicious. The hardest part is the wait. Argh, matey! Garnish with additional cubed mango or other fruit of your choice, if desired. Hmmm...we only have one kind here. I used Kensington Pride mangos (green skin). They are about the size of a large pear.
Provided by Soup Loving Nicole
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 12h30m
Yield 8
Number Of Ingredients 6
Steps:
- Combine mangoes, cream, brown sugar, and corn syrup in a blender or food processor. Blend on high for 30 seconds.
- Transfer to an airtight container. Stir in spiced rum and salt. Refrigerate, 8 hours to overnight.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 42.5 g, Cholesterol 81.5 mg, Fat 22.2 g, Fiber 1.3 g, Protein 1.6 g, SaturatedFat 13.8 g, Sodium 156.3 mg, Sugar 33.9 g
CREAMY MANGO DESSERT
Get a doubly mango-y and creamy dessert when you combine mango flavor gelatin, cold mango nectar and smooth cream cheese.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield Makes 8 servings.
Number Of Ingredients 4
Steps:
- Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold nectar. Remove 1-1/2 cups of the gelatin; set aside for later use. (Do not refrigerate.) Pour remaining gelatin into 8 individual dessert dishes. Refrigerate 1 hour or until set but not firm. (Gelatin should stick to finger when touched.)
- Beat cream cheese in medium bowl until creamy. Gradually add reserved 1-1/2 cups gelatin, beating until well blended. Spoon over gelatin in dishes.
- Refrigerate 2 hours or until firm. Store leftover desserts in refrigerator.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 27 g, Fiber 0 g, Sugar 26 g, Protein 2 g
MANGO CREAM
Posted for the Zaar World Tour-Caribbean. From the "Best of International Cooking" cookbook. I haven't tried this recipe yet, but it sounds light and refreshing for those hot summer days. Note: prep time includes refrigeration time.
Provided by Bayhill
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel mangoes and cut flesh from pit; finely dice half of the fruit.
- In a blender or food processor, puree remaining fruit, lemon juice, and 1/4 cup sugar.
- In a bowl, beat egg whites until soft peaks form. Beat in remaining 1 Tablespoon sugar and salt until stiff but not dry. In another bowl, whip cream until stiff. Gently fold beaten egg whites into whipped cream. Fold in mango puree, then fold in diced mango. Spoon into a serving bowl or individual dessert dishes; refrigerate 30 minutes. To serve, decorate with chocolate.
- Variation: As an interesting change of flavor, substitute freshly squeezed lime juice for the lemon juice. The delicate lime flavor blends well with mangoes.
MANGO CREAM
Provided by Food Network
Time 1h30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Peel the mangoes and cut them into pieces. Place the mango pieces in a medium-sized saucepan with water to cover and cook them over low heat for 10 minutes, or until very tender. When cooked, put the mango through a food mill until you have a thick pulp. Place the pulp in a small bowl, cover it with plastic wrap, and chill it for 1 hour. Meanwhile, whip the cream with an electric mixer or wire whisk, slowly sprinkling in the sugar. When the mango pulp is chilled, slowly fold in the sweetened cream, stirring only enough to make sure that the ingredients are well mixed. Pour the mango cream into individual sherbet glasses, sprinkle each serving with some of the toasted coconut, garnish with mint, and serve.
HOMEMADE MANGO ICE CREAM
You can purée mangoes, as shown in the first step below, and freeze the purée to make drinks, pies, and ice cream all year long.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Combine the mangoes, lemon juice, and 2 tablespoons sugar in a nonreactive bowl; let sit for 2 hours. Puree in a food processor; strain to remove any fibers.
- Using a mixer at high speed, beat egg and egg yolks until light and fluffy. Gradually add the remaining sugar, then lower the speed and add the milk, cream, and mango puree until well mixed. Chill, then pour into an ice-cream maker; freeze according to manufacturer's instructions.
MEILING'S MANGO CREAM
This is DELICIOUS and people always want the recipe. I got the recipe in a cooking class taught by Meiling Dawson @ Orson Gygi. It's very similar to the recipe http://www.food.com/recipe/mango-coconut-ice-cream-vegan-237611. But this one is a topping for vanilla ice cream, and that one is thickened and made into ice cream.
Provided by Chef TanyaW
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Peel mangos and cut fruit from pit.
- Puree all ingredients except one mango in food processor.
- Refrigerate 1 hour or more.
- Serve a generous portion over vanilla ice cream as well as remaining fresh, chopped mango. I triple the recipe for a dinner party -- which is enough for about a gallon of ice cream.
- ENJOY!
Nutrition Facts : Calories 215.2, Fat 6.4, SaturatedFat 5.8, Sodium 14.3, Carbohydrate 40.8, Fiber 1.4, Sugar 38.9, Protein 1.1
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- Peel mangoes then cut around the pit. Reserve half of one mango for garnishing later. Chop the remaining mango and place in a food processor. Add one tablespoon of sugar and orange zest. Blend into a smooth paste.
- Place cream in a bowl. Add the vanilla extract and sugar. Whip using a hand mixer until stiff peaks form. About 3 minutes.
- Place the mango puree and the whipped cream in cups in layers. Dice the mango you reserved from step 1 and place on the cups. Garnish with mint leaves if desired. Serve immediately or chill for at least 30 minutes before serving. Best enjoyed chilled.
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- In the bowl of your stand mixer fitted with a whisk attachment/ or use a hand blender, add in the chilled heavy cream, beat on medium-high speed until it forms soft peaks. Do not overbeat or else you will end up with butter.
- Add the mango pulp in a bowl, add 1/3 of the prepared whipped cream, fold the cream in the mango pulp gently.
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