Papaya And Mango With Mango Cream Recipes

NO-CHURN PAPAYA MANGO ICE CREAM

Steps:

• Dice the papaya and mango into small pieces and set aside. Ensure that fruit pieces are not too big as you don't want large and hard frozen pieces of fruit when you bite into your ice cream.
• Whip the cream with a standing mixer or blender on high until cream has slightly thickened (about one minute)
• With the mixer on low, add salt, vanilla and the can of condensed milk
• Return to mixing on high until soft peaks form
• Fold in fruit until just mixed
• Pour mixture into a loaf pan and freeze for at least 5 hours

PAPAYA (OR MANGO) BREAD RECIPE - (3.8/5)

Steps:

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

PAWPAW (PAPAYA) AND MANGO PUNCH

Steps:

• Place the mango and papaya into a blender. Cover, and puree until smooth; add the orange juice, lime juice, sugar, orange zest, and water. Blend well. Serve over crushed ice.

PAPAYA-MANGO CHICKEN

Steps:

• Peel mangoes and cut the flesh from the pits. Peel, halve and core papayas. Dice mango and papaya flesh into cubes. Peel garlic and squeeze through a press into a bowl. Stir in cilantro, lime juice, lime zest and vinegar. Combine with fruits, cover, and allow to marinate.
• Peel the potatoes and cut them into small pieces. Heat 2 tablespoons oil in a pan and drizzle over the potatoes. Season the potato pieces with salt and cayenne pepper. Place on a parchment paper-lined baking sheet and bake on center rack in a preheated oven at 250°C (approximately 450°F) for about 20 minutes, turning once.
• Season chicken breasts with salt and pepper and fry in a pan in the remaining oil until golden brown and cooked through, 4-5 minutes on each side. Arrange the potatoes and sliced ​​chicken on a platter with the marinated fruit.

PAPAYA AND MANGO JAM

Steps:

• Combine all ingredients in saucepan.
• Bring to boil over moderate heat, stirring frequently.
• Reduce heat.
• Simmer uncovered for 30 or 40 minutes until most of the liquid has cooked away and mixture is thick, stirring often.
• Spoon jam into hot sterilized canning jars.
• Fill jar to within 0.125 in from top.
• Seal quickly and tightly.

FRESH MANGO PAPAYA SALSA

Steps:

• Stir the mango, papaya, onion, garlic, jalapeno pepper, red bell pepper, orange bell pepper, lime juice, salt, and pepper together in a bowl. Enjoy immediately or cover bowl with plastic wrap and refrigerate until ready to use.

MANGO, PAPAYA AND COCONUT CREAM FRITTERS

Steps:

• 1. Preparation of fruit compote Peel the fruit and cut into cubes. Add the sugar, cinnamon and cook over low heat 15 min. Remove the cinnamon stick, mix and let cool. 2. ​Preparation of doughnut dough Whisk the eggs with the brown sugar and salt, then add the yeast, previously diluted in the lukewarm milk. Gradually pour in the flour and 1 Tbsp. to s. of coconut. Blend with a blender to obtain a thick dough that peels from the bowl. Add the butter from the Condé-sur-Vire dairy and knead to obtain a supple and elastic dough. Film and reserve 2 h 30 in a warm place. The dough should double in volume. 3. Preparation of coconut cream Heat the liquid cream with the remaining coconut, split vanilla bean and sugar. Cut the heat as soon as it boils, cover and let steep for 1h. Filter and dissolve the cream with the Maïzena. Heat gently, stirring constantly until the cream thickens. Pour into a bowl and let cool. 4. ​Making and cooking doughnuts Flour a work surface. Work the dough and form 15 small balls. Arrange them on a plate and let them double in volume for 45 min. Heat oil to 180°C in a deep fryer and immerse doughnuts. Cook until golden brown, drain and place on paper towel. Make a hole in each donut and fill with compote using a sleeve pocket. Roll them in vanilla sugar.

MANGO AND PAPAYA WITH RICOTTA CREAM

Steps:

• In a medium bowl, stir together the mango, papaya, and liqueur. Let stand at room temperature for 30 minutes, stirring occasionally.
• Meanwhile, in a food processor or blender, process the ricotta and sugar until smooth. Transfer to a small bowl. Stir in the lime zest. Cover and refrigerate until the mango mixture has macerated.
• To serve, spoon the mango mixture into shallow dishes. Drizzle each serving with the ricotta cream. Sprinkle each with coconut.
• Nutrition information
• (Per serving)
• Calories: 84
• Total fat: 1.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 3mg
• Sodium: 69mg
• Carbohydrates: 13g
• Fiber: 1g
• Sugars: 12g
• Protein: 4g
• Calcium: 133mg
• Potassium: 142mg
• Dietary Exchanges
• 1 other carbohydrate
• 1/2 very lean meat