{"id":44596,"date":"2022-01-19T11:09:50","date_gmt":"2022-01-19T11:09:50","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/compota-de-mango-con-bollos-de-mango\/"},"modified":"2024-07-29T16:09:16","modified_gmt":"2024-07-29T20:09:16","slug":"compota-de-mango-con-bollos-de-mango","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/compota-de-mango-con-bollos-de-mango\/","title":{"rendered":"Compota de mango con bollos de mango"},"content":{"rendered":"

 <\/p>\n

<\/p>\n

\n

Compota De Mango Con Scones De Mango<\/h2>\n

\t\t<\/p>\n

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\n\t\t\t<\/div>\n
\n

Compote<\/h4>\n
    \n
  • 2 each Fresh Mangos, medium diced<\/li>\n
  • \u2153 cup Brown sugar<\/li>\n
  • \u00bc tsp Sea salt<\/li>\n
  • \u00bd cup Frying oil<\/li>\n
  • 2 each \u00a0Fresh Rosemary sprigs, tied and wrapped in cheesecloth<\/li>\n
  • \u00bd Fresh lime, juiced<\/li>\n
  • 1 each \u00a0Fresh Rosemary sprig, garnish<\/li>\n<\/ul>\n

    Scones<\/h4>\n
      \n
    • 2 each Large Mangos<\/li>\n
    • 1 tsp Sea salt<\/li>\n
    • \u00bc cup Granulated sugar<\/li>\n
    • 1 cup Heavy cream<\/li>\n
    • 1 \u00bc cup Pecan pieces, toasted<\/li>\n
    • 2\u00bd cups Pastry flour<\/li>\n
    • 2 tsp Baking powder<\/li>\n
    • 7 tbsp Butter, cold, cut into medium dice<\/li>\n
    • 1 each Whole egg<\/li>\n<\/ul><\/div>\n
      \n

      Compote<\/h4>\n
        \n
      1. \n

        In a pot, combine diced mangos, rosemary, and brown sugar.<\/p>\n

        Bring to a boil while stirring occasionally.<\/p>\n

        Lower to a simmer for about 15-20 minutes to soften mangos and allow liquid to evaporate.<\/p>\n

        Remove from heat.<\/p>\n

        Add lime juice and salt.<\/p>\n

        Stir to combine.<\/p>\n

        Allow to cool to room temperature.<\/p>\n

        Remove rosemary prior to serving.<\/p>\n

        In a small pot, bring fry oil to 350 degrees Fahrenheit.<\/p>\n

        Fry fresh rosemary in frying oil.<\/p>\n

        Be careful as oil will splatter from the fresh rosemary hitting the hot oil.<\/p>\n

        Use this to garnish compote prior to serving.<\/p>\n<\/li>\n<\/ol>\n

        Scones<\/h4>\n
          \n
        1. \n

          To make dried mangos, remove skin from mangos and cut into \u00bd inch thick strips.<\/p>\n

          Place in a dehydrator or over using a silpat lined sheet tray at 150 degrees Fahrenheit for 8-10 hours or until dried.<\/p>\n

          Cut strips into a medium dice and reserve for later.<\/p>\n

          Put all dry in mixer bowl.<\/p>\n

          With the paddle attachment, cut in cold butter on speed 1.<\/p>\n

          Butter should resemble pieces the size of pecan halves.<\/p>\n

          Add mangos and pecan.<\/p>\n

          While mixer is on speed 1, slowly add cream and eggs.<\/p>\n

          Mix just to combine.<\/p>\n

          Mold rounds of dough using a 6 inch ring or 6 inch diameter bowl.<\/p>\n

          Remove from mold and chill in the refrigerator for 3-5 hours or overnight.<\/p>\n

          Cut rounds into 6 even triangles.<\/p>\n

          Brush with cream.<\/p>\n

          Bake at 350 for 15-20 min.<\/p>\n

          Serve with compote.<\/p>\n

          *You may also use 1\u00bd cups chopped up pre-bought dried mango pieces in lieu of making your own.<\/p>\n<\/li>\n<\/ol><\/div>\n

          \n

          Recipe courtesy of Chef Sally Camacho, Sally CM, LLC<\/i><\/p>\n<\/p><\/div>\n

          \n
          Baked, Creaci\u00f3n del chef, Dessert, Entertaining<\/div>\n
          Comida comfortable<\/div>\n
          Entertaining, Family, Holidays<\/div>\n<\/p><\/div>\n<\/div>\n

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