Please tell me any exiting desert with mangoes?

Question

Cooling desert

Answer 1

Step one: remove skin of mango
Step two: slice the mango
Step three: put slices into plastic bag; leave in freezer until frozen
Step four: eat mango (with ice-cream!)

Answer 2

Steamed Glutinous Rice with Coconut and Mango

1 pound glutinous rice (2 1/4 cups)
½ cup unsweetened coconut milk
1 tsp vanilla extract
1 large ripe mango, diced
½ tsp coarse ground white pepper
1 large banana leaf or cheesecloth
½ cup toasted unsweetened coconut

Wash rice until water is clear. Cover rice with cold water and vanilla extract and soak overnight. Drain rice and place in steamer lined with banana leaf or cheesecloth. If using leaf, make sure there is a 2 to 3-inch circle in the middle and small holes punched out. This will allow steam to pass through the leaf. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy. Transfer hot rice to a large bowl and add peppercorns, mango and coconut. Serve while hot. Garnish with toasted coconut.

--Ming Tsai

Answer 3

Mango Kulfi

Ingredients & Directions

1 tb Unflavoured gelatin

3 tb Water

4 Ripe mangoes

1/2 c Sugar

1 tb Lemon juice

1 1/2 c Whipping cream, whipped

- until stiff Shelled roasted pistachios - ground

Mango Kulfi is a delightful Indian ice cream. Although it does not have a custard base it does have a soft, creamy texture. You don't even need and electric ice cream gizmo to make it! Kulfi is usually moulded into individual portions and garnished with lots of ground roasted pistachio nuts.

Place water in a small saucepan; sprinkle with gelatin. Allow to soften for five minutes; cook over low heat until dissolved. Peel and pit mangoes. Puree flesh in a blender or food processor. You should have 3-1/2 cups puree. Place mango in a large bowl; add sugar, lemon juice and dissolved gelatin. Stir until the sugar dissolves. Fold whipped cream into mango mixture. Place bowl in freezer until mixture is half frozen; about one hour. Remove from freezer; beat until smooth. Pack into individual bowls or molds; return to freezer and freeze until about half frozen but still creamy. Garnish with plenty or ground roasted pistachio nuts. Makes
6 1 cup molds

This is really good!!

Answer 4

One of the best dishes I have had using mangoes is the Thai desert of 'Mangoes and Sticky Rice'.

The mango is left simple - just sliced and served with sweetened Thai glutinous rice that has had cream of coconut milk poured over it. Highly addictive.

BH

Answer 5

Heat up dried mangoes in the microwave then put them on a slice of pound cake, top with whip topping. Fast, easy, and good.

Answer 6

What about a drink?
Brazilian Mango recipe

1 oz cachaca (or vodka)
1/2 oz banana liqueur
1/2 oz Kahlua® coffee liqueur
4 oz mango juice
10 small, sliced mangos

Add small slices of mango to a hurricane glass. Pour the cachaca, banana liqueur and mango juice in a cocktail shaker half-filled with ice cubes. Shake well, and strain into the glass. Add the Kahlua coffee liqueur. Garnish with a sliced banana and a cherry, and serve.

Then:
MANGO MOUSSE

1 env. unflavored gelatin
6 tbsp. sugar
1/4 c. cold water
1 1/2 c. fresh mango puree (from 2 lg. ripe mangoes)
1 tbsp. lemon juice
2 lg. egg whites, at room temp.
1/2 pt. (1 c.) heavy or whipping cream
18 ladyfingers
2 kiwi fruit, chilled

In microwavable 1-quart bowl, combine gelatin and 4 tablespoons sugar. Stir in water and microwave uncovered on high 1 to 1 1/2 minutes or until gelatin and sugar dissolves. Stir in mango puree and lemon juice. Chill mixture just until it mounds slightly. In small bowl, with electric mixer, beat egg whites until foamy. Gradually beat in remaining 2 tablespoons sugar until stiff peaks form. Fold egg whites into mango puree mixture.
In small bowl with beaters, whip heavy cream until stiff peaks form. Fold mango mixture into whipped cream. Divide mango mousse among 6 serving dishes; cut ladyfingers cross-wise into halves. Insert 6 halves into each dish. Chill mousse until firm. To serve, peel and cut kiwi into wedges. Garnish each with kiwi and mint sprigs, if desired.

Serves 6.

Answer 7

maybe mango pops?

instructions:
puree 3 mangos (take out the seed)
set aside

get popsicle sticks.
get plastic cups. (the clear ones)
freezer.
plastic wrap

pour pureed mango into cups. cover with plastic wrap. stick popsicle stick into pureed mango. freeze overnight. take out of freezer. remove pastic wrap. remove from cup.

ENJOY!!

Answer 8

MANGO AND PASSIONFRUIT TIRAMISU

Serving size: Serves 8
Cooking time: More than 1 hour

INGREDIENTS

1 cup (250ml) passionfruit pulp
1¾ cups (430ml) thickened cream
¼ cup (40g) icing sugar mixture
1 teaspoon finely grated lime rind
1 cup (250g) mascarpone
½ cup (125ml) Malibu liqueur
4 medium mangoes (1.7kg), chopped coarsely
1 cup (250ml) pineapple juice
250g savoiardi sponge finger biscuits
METHOD

Strain passionfruit pulp over small bowl; reserve seeds and juice
separately.

Beat cream, icing sugar and rind in small bowl with electric mixer
until soft peaks form.

Transfer to medium bowl; fold in mascarpone and 2 teaspoons of liqueur.

Combine mango, passionfruit seeds and 2 teaspoons of remaining liqueur in medium bowl. Combine pineapple juice and remaining liqueur in medium bowl. Soak half of the sponge fingers, one at a time, in pineapple juice mixture.

Arrange soaked sponge fingers over base of shallow 2.5-litre (10-cup) serving dish. Top with half of the mascarpone mixture; sprinkle with half of the mango mixture.

Repeat with remaining sponge fingers, pineapple mixture, mascarpone mixture and mango mixture. Cover and refrigerate 6 hours or overnight.

Answer 9

Category Desserts
Name Of Recipe MANGO SORBET
Servings 4
Ingredients
3/4 cup yogurt
2 tsp. sugar
2 medium mangos, peeled and cubed

Directions In food processor, process mango and sugar until smooth. Add yogurt. Pour mixture into freezer container of an ice cream maker. Freeze according to manufacturer's instructions. To prepare without and ice cream maker, pour mixture into an 8"x4" freezer container. Cover and freeze 4 hours, whisking from time to time.


Desserts
Name Of Recipe FROZEN MANGO YOGURT
Servings 6
Ingredients
2-3 tbsp. honey
2 tsp. chopped fresh ginger
1 egg, separated
pinch of salt
pinch of cream of tartar
2 tbsp. sugar
2 cups unflavored yogurt
2 medium mangos

Directions Peel, pit and chop fruit. Puree with honey and ginger in blender or food processor. Bring puree to boil in small saucepan. Gradually whisk in beaten egg yolk, then set aside to cool. Beat egg whites with salt and cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form. Stir yogurt into mango mixture then fold in egg whites. Spoon into a shallow metal pan and freeze until firm, stirring occasionally.


Category Desserts
Name Of Recipe MANGO PIE
Servings 8
Ingredients
3 1/2 cups sliced mangos
2 tbsp. tapioca
3/4 cup brown sugar
1/4 tsp. salt
1 tbsp. melted butter
dough for 2-crust pie

Directions Combine all ingredients (except dough). Roll out 1/2 pie dough. Line a 9" pie pan and trim excess. Fill pie shell with fruit mixture. Roll out other half of dough and top pie. Press edges together and cut slits in center. Bake 55 minutes or until brown in 425' oven.

Answer 10

Thai Mango Sticky Sweet Rice Dessert (Khao Niaow Ma Muang)is an absolute must try! This recipe is foolproof and even budding chefs with two left hands come off smelling mango sweet. This easy Thai dessert starts with Thai sweet rice (also called sticky rice) which is surrounded by a "bath" of coconut milk, then topped with slices of fresh (or frozen) mango. Mmmmm!
INGREDIENTS:

* Serves 2
* 1 cup Thai Sweet Rice (also called "sticky rice", available at Asian markets and grocery stores)
* 1 ripe mango, cut into bite-size pieces (look for mangos that are fragrant and easily bruised), or 1 pkg frozen mango
* 1/2 can coconut milk
* 2-3 Tbsp. brown sugar (or maple syrup), or more to taste
* 1 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water
* pinch of salt
* 1 tsp. vanilla

PREPARATION:
For tips on buying and cutting a mango, see my All About Mangoes Guide.

1. Soak the sweet rice in 1 cup water for 20 minutes, or up to an hour.
2 Add 1 more cup of water and a pinch of salt. Stir into the rice, lifting any rice grains that have stuck to the bottom of the pot. Bring to a bubbling boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low (#2.5 on the dial).
3 After 10-20 minutes, the water should all be absorbed by the rice. Rice Cooking Tip: Don't worry if the rice still seems a little undercooked when the water is gone. Just remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 10-15 minutes. The heat within the rice pot will finish cooking the rice.
4 Put the covered rice in the refrigerator until cold and sticky. Meanwhile, in a saucepan, warm coconut milk together with a pinch of salt, sugar, and vanilla on medium heat. Stir until sugar is dissolved (5 minutes).
5 Add cornstarch or arrowroot powder (dissolved in the water) to the sauce and stir. As it thickens, turn down heat to low. Remove from heat.
6 To serve, place scoops of cold sweet rice in bowls. Ladle warm sauce over to create an “island” of rice. Around the island, place slices of peeled, fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving.) Enjoy!

Mango Mousse

INGREDIENTS:

* 1 1/2 cups chopped ripe mango (about 2 mangoes)
* 1/4 cup orange juice
* 1 tablespoon lemon juice
* 1/3 cup confectioners' sugar
* dash salt
* 1 cup whipping cream, whipped
* mango slices for garnish
* fresh mint, optional

PREPARATION:
Put chopped mangoes, orange and lemon juices, sugar, and salt in blender. Process until mixture is smooth. Fold mango puree mixture into the whipped cream and pour into individual serving dishes. Chill.

Garnish with sliced mangoes and sprigs of mint, if desired.
Serves 4.

MANGO SORBET

INGREDIENTS

* 4 mangos - peeled, seeded, and cubed
* 1 cup simple syrup
* 3 tablespoons fresh lime juice

DIRECTIONS

1. Place cubed mango in a food processor, and puree. Pour in simple syrup and lime juice, and puree until smooth.
2. Place in an ice cream maker. Freeze thoroughly.

******Creamy Mango Dessert

Prep Time: 20 min
Total Time: 3 hr 20 min
Makes: 8 servings

2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Mango Flavor Gelatin
1-1/2 cups cold mango nectar
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, Softened

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold nectar. Remove 1-1/2 cups of the gelatin; set aside for later use. (Do not refrigerate.) Pour remaining gelatin into 8 individual dessert dishes. Refrigerate 1 hour or until set but not firm. (Gelatin should stick to finger when touched.)

BEAT cream cheese in medium bowl until creamy. Gradually add reserved 1-1/2 cups gelatin, beating until well blended. Spoon over gelatin in dishes.

REFRIGERATE 2 hours or until firm. Store leftover desserts in refrigerator.
***My favorite