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>
The richness of a traditional rum cake is enhanced by the silky and bright mango
Preheat oven to 325°F; grease and flour a 9-inch springform pan. Beat butter and sugar until light and fluffy. Add eggs, mango puree, rum and extract, beating until well mixed. Add flour, baking powder and salt; beat just until dry ingredients are incorporated. Stir in coconut. Spread in prepared pan and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out almost clean, tenting with foil if top browns too quickly. Let cool before removing from pan. Cut into wedges and top with a spoonful of Mango Rum Topping. To prepare Mango Rum Topping, melt 1/2 cup butter in a small saucepan. Stir in 2/3 cup brown sugar, 1/2 cup cream and 1/4 cup dark rum. Cook and stir for 5 minutes over low heat; stir in 1 cup ripe mango, peeled, pitted, and diced.
A traditional favorite transformed into a new dessert option with mangos
Remove husks from water and pat dry. In a medium bowl beat together masa, butter, brown sugar, baking powder and cinnamon until fluffy. Beat in nectar until smooth. Spread equal amounts of mixture in the center of each corn husk; top with 2 tablespoons chopped mango. Bring in the sides of the corn husks so that the edges of the masa meet, then fold in both ends to enclose filling. Steam for 1 hour, then let cool slightly. Mango Topping: Combine ¼ cup orange liqueur or orange juice, ¼ cup brown sugar, 1 tablespoon butter and dash cinnamon in a small saucepan. Cook over medium heat for about 5 minutes or until slightly thickened, stirring frequently. Stir in 2 cups chopped ripe mango (about 2 mangos) and cook for a few minutes more. Serve warm sauce over warm tamales with lime wedges on the side.
To prepare cinnamon cream, beat ingredients in a medium bowl with a mixer until stiff peaks form; transfer to a decorative bowl and refrigerate while preparing nachos.
To prepare nachos, preheat oven to 400°F. Cut each tortilla into 6 wedges. Working in batches, line a baking sheet with foil or parchment paper and spray both sides of tortilla with nonstick cooking spray. Bake tortillas for 10 minutes until browned, turning halfway through until crisp. Stir together sugar and cinnamon in a medium bowl; add tortillas and toss well to coat. Pile onto a decorative platter. Heat caramel sauce for 20 to 30 seconds in the microwave until thin enough to pour. Drizzle over tortillas and sprinkle with mangos. Serve with Cinnamon Cream.
Each serving (1/2 cup chutney) contains 271 calories, 61 g carbohydrate (20% Daily Value), 3 g fiber (12% Daily Value), 2 g protein (4% Daily Value), 4 g fat (6% daily value), 2 g saturated fat (12% Daily Value), 9 mg cholesterol (3% Daily Value), 364 mg sodium (15% Daily Value), and 416 mg potassium (12% Daily Value), 50 mg vitamin C (84% Daily Value), 1285 IU vitamin A (26% Daily Value).
Preheat oven to 350°F and spray 18 mini muffin tins with nonstick cooking spray. Press a won ton wrapper into each; set aside. <br><br>
In a medium bowl beat together cream cheese, egg, sugar, sour cream, flour and almond extract with an electric mixer, beating just until smooth. Mince 1/4 cup mango and stir into mixture. <br><br>
Carefully spoon equal amounts into each lined tin using a small spoon. Bake for 20 minutes, then let cool before removing from tins. <br><br>
Stir together remaining mango and amaretto. Top cheesecakes with mixture just before serving, then sprinkle with toasted almonds. Store in the refrigerator loosely covered. Garnish with mint leaves, if desired. <br><br>
Makes 18 tiny cheesecakes.
90 calories, 4 g total fat, 0 g cholesterol, 100 mg sodium, 11 gm carbohydrates, 1 g fiber, 5 g protein
<p>Place 10 4-ounce ramekins in a 9x13 baking pan. Spray ramekins lightly with cooking spray. Place the sugar in a medium saucepan. Stir constantly over medium heat, until the sugar melts and turns the color of honey, about 8-10 minutes. Distribute the caramel among the ramekins, working quickly before the caramel hardens. Sprinkle 1 tablespoon diced mango in each ramekin. Set aside. Preheat oven to 350° degrees. Using an electric mixer, beat mango puree with eggs on low speed to combine. Increase speed to medium high, and mix until incorporated. Add condensed milk, evaporated milk and salt, continuing on medium high for 2-3 minutes. Ladle custard over caramel in the ramekins, filling them to 1/2 inch from the rim. Place filled ramekins in a baking dish and pour enough hot water to reach halfway up the sides of the ramekins. Cover baking dish tightly with foil and place in the oven. Bake until flan is set, about 45 minutes (when you tap the edge of a ramekin the flan should still wobble a little in the center). Carefully remove baking dish from oven, remove foil, and let ramekins cool slightly. Using tongs, remove the ramekins from water and set on a towel to cool for at least two hours before serving. Once it is cooled completely, flan can be refrigerated for up to one day before unmolding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen flan, and then invert it onto the plate. Add a sprig of mint for garnish.</p>
Recipe courtesy of Dean Sturt, Rising Mango Star winner.
Preheat oven to 350 °F.
Butter a 9” x 2” round cake pan. Pat the slices of mango dry with paper towels. In a small bowl, stir together the butter and the brown sugar. Spread evenly in the 9” x 2" pan. Arrange the mango pieces from two mangos to your liking on the sugar mixture, reserving the rest for mango puree. Set aside.
Into a bowl sift together the flour, baking powder, salt and cinnamon. In another bowl with an electric mixer, cream the butter and the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
In a food processor, puree remaining mangos to make ¾ cup. Add the flour mixture alternately in batches with the pureed mangos, beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45-55 minutes, or until a toothpick comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge and invert onto a platter.