Mango Recipes

1st Recipe: Mango Fool

(Serves 6)

ü  3 cups mango puree 

ü  1 tablespoon lime juice

ü  1/2 cup sugar

ü  3 cups stiffly whipped cream, chilled

ü  Slice or dice of Mangoes (Nam Dok Mai)

  • Season the mango puree with sugar and lime juice. Chill thoroughly.
  • Just before serving fold in the whipped cream.
  • Blend lightly so that the mixture is not quite uniform in appearance, but has discernable streaks of cream and mango.
  • The cream may be flavored with 3 tablespoons of light rum.
  • Adding Mangoes (Nam Dok Mai) slice or dice on top

2nd Recipe: Mango Ice Cream

(6 servings)

ü  1 large, fleshy mango weighing about 1 1/2 pounds

ü  1/2 cup sugar

ü  1/2 cup water

ü  1/4 cup lime juice

ü  1 cup heavy cream

 

  • Peel the mango, cut off the flesh and chop fine. There should be about 2 cups.
  • Make syrup with the sugar and water simmered together for 5 minutes. Cool.
  • Add to the mango with the lime juice, mixing thoroughly. Whip the cream until stiff and fold into the mango mixture.
  • Freeze in refrigerator ice trays with the cube dividers removed, at the coldest temperature available.
  • Stir after 1 hour, and again at the end of the second hour.
  • The ice cream should be ready in about 2 1/2 hours from the beginning of freezing.

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 3rd Recipe: Mango Mousse

(Serves 6 to 8)

ü  Ripe mangoes, weighing about 4 pounds

ü  1/2 cup lime juice

ü  1/2 cup granulated sugar

ü  1 envelope (tablespoon) unflavored gelatin

ü  2 egg whites

ü  Pinch of salt

ü  1/2 cup heavy cream

 

  • Peel the mangoes, cut the flesh off the seeds, and puree in an electric blender with the lime juice, being careful not to over -blend.
  • There will be 5 cups of puree.
  • Stir in the sugar. Dissolve the gelatin in 1/4 cup hot water, cool, and stir into the mango puree.
  • Beat the egg whites with the salt until they stand in peaks.
  • Whip the cram until it is stiff.
  • Fold the cream into the egg whites, and then fold this mixture gently into the mango puree.
  • Pour into a large serving dish, or into individual dishes, and refrigerate for 2 to 3 hours, or until set.
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