<b>To Prepare the Batter</b> <br>In a large mixing bowl cream the butter and sugar. Add the mango, egg, vanilla, lime juice and ginger. In a separate large bowl, combine the flour, baking powder, baking soda, cinnamon and nutmeg. Add the mango mixture to the flour mixture stirring until the dry ingredients are just moistened. Stir in the walnuts and the diced mango. </br><br>
<b>To Bake the Mango Cake</b><br> Preheat the oven to 350 degrees. Coat a 9x5x3 inch nonstick loaf pan with nonstick cooking spray. Pour the batter into the prepared loaf cake pan. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan 10 minutes before removing from the loaf pan. Allow to cool for 1 hour on a rack before serving.<br>
40 minutes, plus 1 hour to cool
<i>Each serving (1/10 recipe) contains 283 calories, 39 g carbohydrate (13% Daily Value), 2 g fiber (9% Daily Value), 5 g protein (10% Daily Value), 13 g fat (20% daily value), 4 g saturated fat (19% Daily Value), 31 mg cholesterol (10% Daily Value), 126 mg sodium (5% Daily Value), and 166 mg potassium (5% Daily Value), 18 mg vitamin C (31% Daily Value), 688 IU vitamin A (14% Daily Value).</i>
<b>To Prepare</b><br> Sprinkle the cubed mango with the cumin and malt, toss well until evenly distributed. Set aside. Top angel food cake with a scoop of vanilla ice cream, then top with the prepared mango mixture. </br>
<b>To Prepare</b><br>Put the mango in a covered container and freeze for at least 1 hour or up to 6 months. In a blender, combine the mango, milk, honey, malt, lime juice, and toasted cumin. Add the ice cream and blend again until smooth. Serve in chilled glasses.</br>
<i>Each serving (1/2 recipe) contains 386 calories, 63 g carbohydrate (21% Daily Value), 2.2 g fiber (9% Daily Value), 11 g protein (21% Daily Value), 12 g fat (18% daily value), 7 g saturated fat (34% Daily Value), 43 mg cholesterol (14% Daily Value), 198 mg sodium (8% Daily Value), and 672 mg potassium (19% Daily Value), 40 mg vitamin C (66% Daily Value), 1713 IU vitamin A (34% Daily Value), 322 mg Calcium (32% Daily Value).</i>
<b>To Prepare the Chow-Chow</b><br>
In a medium sized bowl, combine the mango, shallot, jalapeño, lime juice and cilantro. Season to taste with salt and pepper.<br><br>
<b>To Prepare the Sweet Chili Dust</b><br>
In a small bowl mix the sugar, chili and salt.<br><br>
With a teaspoon, lightly sprinkle the sweet chili dust over the chow-chow. Serve over lime sorbet with a ginger snap cookie.
<i>Each serving (1/2 cup chow chow and 1/4 dust) contains 88 calories, 22 g carbohydrate (7% Daily Value), 2 g fiber (6% Daily Value), 1 g protein (2% Daily Value), 0.5 g fat (1% daily value), 0.1 g saturated fat (1% Daily Value), 0 mg cholesterol, 879 mg sodium (37% Daily Value), and 158 mg potassium (5% Daily Value), 27 mg vitamin C (45% Daily Value), 1199 IU vitamin A (24% Daily Value).</i>
Bring a taste of the tropics to your next celebration with this simple recipe for mini cupcakes and mango buttercream frosting.
<b>For the Cupcakes <br></b>
Preheat oven to 325 degrees. Line mini muffin tins with cupcake liners. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed about 30 seconds, increase speed to medium and mix until smooth, about 2 minutes. Pour into prepared pans and bake until a toothpick inserted into center of cupcake comes out clean, 15 to 18 minutes. Cool in pans for 5 minutes then cool completely on wire rack.
<b>For the Mango Buttercream<br></b>
Puree one and a half diced mango in food processor or blender until smooth, set aside (will yield about ¾ cup). Reserve remaining diced mango for garnish.<br><br>
In a large bowl, beat butter with electric mixer on medium speed, until smooth; slowly add powdered sugar, 1 cup at a time, mixing between each addition. <br><br>
Add ¾ cup mango puree. Increase speed to high and beat until incorporated, about 2 minutes.<br><br>
Transfer buttercream to a piping bag fitted with a pastry tip or a large zip top bag and top cooled cupcakes with buttercream. Top with 1 piece diced mango and sparkling sugar if desired.
<i>Each serving (1 mini cupcake) contains 163 calories, 22 g carbohydrate (7% Daily Value), 0.1 g fiber (1% Daily Value), 1 g protein (2% Daily Value), 8 g fat (13% daily value), 4 g saturated fat (18% Daily Value), 24 mg cholesterol (8% Daily Value), 78 mg sodium (3% Daily Value), and 27 mg potassium (1% Daily Value).</i>
Francis Ang, Pastry Chef, Fifth Floor, San Francisco, CA
YIELD: 4 servings<br><br>
To make Tamarind Glass:<br>
Combine water, sugar, tamarind puree, agar agar and salt in a blender to puree. Pour mixture into a pan and bring to a boil, whisking constantly. Remove from heat, transfer to a bowl, cover and chill until set, about 1 hour. Pour chilled mixture into blender with egg whites and puree. Spread the mixture as thin as possible onto a silpat or parchment lined half sheet pan. Bake at 200 degrees F until crisp, 40 to 60 minutes. Remove from oven, let cool on pan; break into shards. Store loosely covered until service.<br><br>
To make Mango Chili Jam:<br>
Combine the mango, Serrano chili, and 3 ounces sugar in a pan. Bring to a boil over medium high heat, stirring constantly. Once boiling, add remaining 1 ounce sugar and pectin. Reduce heat to low and continue to cook and stir 4 minutes. Transfer jam into a bowl; cover and refrigerate until service.<br><br>
To make Cookie Crumble:<br>
Combine all ingredients in a food processor and pulse until crumbly. Bake at 325 degrees F approximately 15 minutes, stirring half way through baking time, until golden brown. Store covered until service.<br><br>
To make Coconut Risotto:<br>
Heat the coconut oil in a pan on medium-low heat. Add the rice and lightly toast. Begin adding water an ounce or two at a time while continuing to stir, allowing all the liquid to be absorbed before adding more. Continue until all the liquid has been added and rice is cooked through, adding additional water if needed. Stir in coconut milk and coconut butter until thoroughly mixed and heated through. Keep warm.
Pour 1 cup Coconut Risotto into a bowl. Swirl ¼ of the mango slices in on top of the rice. Scatter ¼ cup Cookie Crumble over dessert. Garnish with thinly sliced kaffir lime and a few shards of Tamarind Glass. Spoon small amounts of Mango Chili Jam on the side.<br><br>
*A typical 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit. One cup 3/8-inch diced mango weighs 6.35 ounces.
Source: Chef Norbert Bomm, Morrison Management Specialists
To make Bread Pudding: <br>
Combine bread and mango in a medium bowl; set aside.<br>
Whisk together the half and half, egg substitute, granulated sugar, vanilla, cinnamon, allspice and nutmeg until well combined. Gradually whisk in melted butter. Pour over bread and mango and gently fold until bread and mango are evenly coated. Let stand 30 minutes.<br>
Lightly spray 12 6-oz ramekins with non-stick spray. Portion 6 oz of the mixture into each ramekin. Bake at 350˚F 30 minutes or until tops spring back when tapped lightly. Cool.<br><br>
To make Whipped Cream: <br>
Whisk cream until it doubles in size and soft peaks form. Add vanilla and gently rain in powdered sugar, whisking until stiff peaks form.<br>
Garnish cooled bread pudding with whipped cream. Sprinkle with cinnamon and finish with a fresh mint sprig.
Recipe courtesy of Dylan Beiersdorf, Rising Mango Star finalist
<p>Preheat the oven to 375°F For the filling: Combine the mangos and ¼ cup of sugar. Taste for sweetness. Add another ¼ cup of sugar if needed. Place the mixture into buttered 8” x 8” baking dish and set aside. For the topping: In a food processor add the flour and dark brown sugar then process to combine. Add the cold butter pieces and pulse until it has a sandy texture. Add the oats and pulse only a few times until you have a crumbly mixture. You do not want to chop up the oats too much. Remove this mixture and put into a bowl. Stir in ½ cup of shredded coconut. Sprinkle the mixture over the top of the mangoes, covering completely. Bake at 375°F for 25 to 30 minutes until golden brown. Remove from the oven and sprinkle with remaining coconut. Serve warm.</p>
<p>Toast marshmallows on long metal skewers over hot coals until golden brown on the outside and soft on the inside. Place marshmallows on four cookies (2 marshmallows per cookie) and top with mango slices. Drizzle with caramel sauce and sprinkle with coconut and nuts, as desired. Top with remaining cookies. Serving tips: Optional toppers: caramel sauce, toasted coconut, chopped macadamia nuts</p>
Nutritional analysis per serving (without toppers): Calories 342; Protein 5 g; Carbohydrates 69 g; Fat 7 g; 18% Calories from Fat; Cholesterol 20 mg; Sodium 287 mg; Potassium 88 mg; Fiber 1 g
<p>Puree mangos, sugar, lime juice and extract in a blender or food processor until smooth. Transfer to the bowl of an ice cream maker and stir in pineapple juice; freeze according to manufacturer's instructions. Cover and place in the freezer for at least 1 hour, or up to 1 week. Garnish with twists of lime peel or small lime wedges.</p>