Pastel De Mango Recipes

PASTEL DE MANGO (MANGO PIE)

Steps:

• To make the crust: Preheat oven to 350°F.
• Place crackers and sugar in a food processor until the graham crackers are finely ground.
• Add butter and process until well combined. Press the mixture into a 9-inch pie pan.
• Bake crust until deep golden brown, about 10 minutes and set aside.
• o make the filling: Using an electric mixer combine the sugar and the mango pulp in a bowl and mix until the sugar is dissolved.
• Add the eggs and continue mixing for 2 minutes. Add the condensed milk and keep mixing for about one minute more.
• re-heat oven to 350F. Pour the mango filling into the pre-baked crust.
• Bake for about 20 minutes. Remove from oven and let it cool down.

PASTEL DE TRES LECHES

Steps:

• Heat oven to 350 degrees. Generously butter a 9-by-13-inch glass baking pan. In an electric mixer fitted with the whisk attachment, combine egg whites, baking soda, and salt, and beat on medium speed until soft peaks form, 2 to 3 minutes.
• Add yolks to the whites, and beat until completely combined. With the mixer running slowly, add sugar until combined. Remove the bowl from the mixer. Using a rubber spatula, fold in butter.
• Sift 1/4 cup flour on top of the mixture, and fold in to combine. Repeat with the remaining flour, folding in 1/4 cup at a time. Pour the batter into the prepared pan, and bake until golden and a cake tester inserted into the middle comes out clean, 20 to 25 minutes. Remove from oven, and transfer to a wire rack.
• About 5 minutes before the cake is done, whisk together the three milks, and set aside. As soon as the cake is removed from the oven, pour the milk mixture over the entire cake. The cake should absorb all the liquid within 3 to 5 minutes. Set cake aside, and let stand until cool. Cover cake well, and transfer to the refrigerator to chill, at least 5 hours or overnight.
• Before serving, heat oven to 450 degrees. Place whole coconut in the oven, and bake for 20 minutes. Remove from oven, and using an awl or a screwdriver, pierce the three "eyes" of the coconut. Turn over, and drain the liquid. Using a hammer, break open coconut. To remove the meat from the shell, insert a small spatula or a grapefruit knife between the flesh and the shell to pry the meat out in large pieces. Using a vegetable peeler, shave off thin curls of coconut. Transfer curls to a baking sheet, and let stand uncovered for 30 minutes. Place in oven, and bake until edges are golden, about 10 minutes. Remove from oven, and set aside until cool. These curls can be stored in an airtight container for up to 5 days or frozen for future use.
• When ready to serve the cake, whip cream to soft peaks. Slice cake into twelve servings, top with whipped cream, and serve with the fruits and toasted coconut curls.

MEXICAN TRES LECHES CAKE (PASTEL DE 3 LECHES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Clean beaters.
• Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow. Fold egg yolks into egg white mixture using a spatula. Sift in flour and carefully fold into the batter; mix in zest of 1 lime. Pour batter into the prepared springform pan.
• Bake in the preheated oven until edges pull away from the sides of the pan, about 30 minutes. Turn off oven but keep cake in the closed oven for an additional 20 minutes.
• Prepare the '3 milks' while cake is resting in the oven. Combine condensed milk, evaporated milk, 1 cup heavy cream, and amaretto liqueur in a blender; blend until well combined.
• Remove the cake from the springform pan and and place on a serving plate. Pierce the cake several times across the top with a fork. Pour the '3 milks' mixture over the cake. Refrigerate cake until cool and milk mixture has soaked in, about 1 hour.
• Beat 1 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Garnish the top of the cake with whipped cream, peach slices, and 1 teaspoon lime zest.

PASTELES DE QUESO RECIPE BY TASTY

Steps:

• In a large bowl, sift together the flour, salt, baking powder, and sugar and whisk to combine.
• Add the corn oil and whisk until well combined.
• In a liquid measuring cup or small bowl, lightly beat together the eggs. Add the milk.
• Gradually add the egg mixture to the dry ingredients. Mix until the dough begins to come together in a ball.
• Transfer the dough to a lightly floured surface and knead for 10 minutes, until smooth.
• Place the dough in a floured bowl. Cover with a kitchen towel or plastic wrap and let it rest for 45 minutes, or until dough has nearly doubled in size.
• Roll the dough into about 25 smaller balls, or fewer if you prefer larger pasteles. Transfer to a baking sheet and cover with a kitchen towel so the dough balls don't dry out as you roll them out.
• Working 1 at a time, roll each dough ball out into ⅛-inch (3 mm) thick ovals. Use an inverted bowl to cut out circles about 4-5 inches (10-13 cm) in diameter. Discard the dough scraps.
• Add about a tablespoon of Oaxaca cheese to the center of each circle. Lightly wet the edge of the dough with water, then fold in half and seal using the repulgue technique or an empanada mold cutter.
• Fill a large pot with canola oil and heat to 360°F (182°C).
• Add several pasteles at a time to the hot oil and fry for about 5 minutes, or until crisp and golden brown. Drain on paper towels.
• Dust the hot pasteles with powdered sugar. Serve with api, if desired.
• Enjoy!

MANGO TRES LECHES CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-inch-by-13-inch baking pan. In a medium bowl, whisk together the flour, 3/4 cup of the sugar, the baking powder and 1/4 teaspoon salt. In a large bowl, whisk together the egg yolks, melted butter, 3 tablespoons of the milk and vanilla.
• Using an electric mixer set on medium, beat the egg whites until frothy. Add the cream of tartar and beat until thick, fluffy and white but before peaks form. Add 1/4 cup of sugar, a little at a time, and continue beating until the whites are glossy and firm peaks form when the beaters are lifted.
• Whisk half the flour mixture into the yolks (it will seem like paste). Whisk a quarter of the egg whites into the yolk mixture to lighten it. Using a rubber spatula, gently fold in another quarter of the whites. Sift half of the remaining flour mixture over the batter and fold in. Fold in another quarter of the egg whites followed by the rest of the sifted flour and finally the rest of the whites. Scrape batter into the pan and smooth the top with the spatula. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool.
• Meanwhile in a blender or food processor, purée the mango with 2 to 3 tablespoons sugar, or to taste depending upon how sweet your mango is.
• When the cake is cool, use a fork to poke holes all over the top, then cut the cake into 18 pieces, but don't take the pieces out of the pan.
• In a small saucepan over medium heat stir together the coconut milk, condensed milk, remaining 1/3 cup milk, brandy and a pinch of salt. Heat until steaming, then pour it evenly over the cake. Cover and chill the cake for at least 1 hour or overnight.
• Just before serving, whip the cream with the cinnamon and half of the puréed mango until thick and mousse-like. Taste and add more sugar if it tastes flat. Spread the mango cream on the cake, then dollop on the remaining mango purée. Use a spatula to swirl the mango purée into a marble-like pattern. Or use the purée as a sauce when you serve the cake.