Showing posts with label mango. Show all posts
Showing posts with label mango. Show all posts
Tuesday, May 13, 2014
Mango Ice Cream
Mango Ice Cream
Ingredients
- Milk 2 liters
- Mangoes 2
- Sugar 250 gm
- Salt 250 gm
- Fresh cream 1 cup
- Mango essence few drops
- Stabilize powder 2 tbsp
- Ice as required
Method
- Heat 2 liters milk, ad 250 gm sugar and cook well till sugar is dissolved.Now add 2 tbsp stabilize powder, allow cooking till mixture thickens. Cut 2 mangoes into cubes, add to the mixture and mix well. Then remove from fire and keep aside to cool.
- Now add few drops of mango essence and 1 cup fresh cream. Mix well and keep aside.In ice cream machine fill the sides of container with crushed ice, also add salt with crushed ice every time.
- Add milk mixture to the container, cover with lid, fit in machine and turn the ice cream machine on. Keep the machine turn on for 30 minutes.
- Now remove a little thickened ice cream mixture in an airtight box. Freeze overnight.Then remove ice cream in serving bowls, garnish with mango cubes and serve chilled.
Monday, March 3, 2014
SANDRA’S SPRING STRAWBERRY KIWI MANGO TARTLETS
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| What a wonderful way to bring in a fine spring day with such an exquisite dessert... |
or large tartlet)
Prep/Bake: 20 Mins.
+ crust cooling time
Posted by Sandra
INGREDIENTS
***Crust:
1 refrigerated, prepared pie crust(Or make make this recipe using: Sandra’s Pie Crust recipe)
1 teaspoon granulated sugar mixed with a dash of cinnamon
***Filling:
1 (3.4 oz. box) vanilla instant filling mix --(4.5-cup serving size)2 cups milk
1/2 vanilla bean, scraped of inner seed pods (or 1 tsp. vanilla extract)
2 tablespoons apricot-pineapple jam
***Topping:
1 cup fresh strawberries, sliced2 fresh kiwis, peeled, and sliced
1 fresh mango, deseeded, peeled and sliced
2 tablespoons apricot-pineapple jam
--Prepared whipped cream
METHOD
Preheat oven to 450 degrees.
Unroll crust and cut into large enough circles to fit into individual tartlet tins with removable bottoms, and lightly dust each tartlet crust with sugar/cinnamon mixture. Prick bottoms and sides of crusts with a fork. Bake for about 8 minutes, until light and golden brown. Remove from oven, and let crusts cool completely.
Meanwhile, prepare the filling in a medium bowl by mixing all the filling ingredients with a wire whisk, until well blended and thick for 3 to 5 minutes. Pour equally into cooled tartlet shells. Arrange the sliced strawberries, kiwis, and mangos randomly over filling.
In a small glass bowl, heat the jam in the microwave for 20 seconds; stirring to combine. Brush warm jam over the fruit to glaze, and refrigerate tartlets for at least 1 hour before serving. Serve by topping each tartlet with whipped cream. – Enjoy!
Friday, December 27, 2013
Chopped Salad of Flank Steak Mango Avocado and Cucumber with Honey Lime Vinaigrette
It has been a while since I had fixed a dinner salad and every so often it hits the spot perfectly. Last night I had a nice sized piece of flank steak leftover from Saturday nights dinner and found the perfect use for it as the star of this tasty dinner sized salad.
For this salad I started with crunchy fresh romaine lettuce which I washed and dried completely and placed in a mixing bowl large enough to toss the salad with plenty of room. To the lettuce I added the left over flank steak which is cut into bite sized pieces, 1 small diced mango, some diced English cucumber, 1/2 of a diced avocado, a little diced red onion and grated pepper jack cheese. The perfect balance of sweet, spicy, salty, sour and crunch.
The vinaigrette was equally well balanced and very easy to prepare. Simply combine the juice and zest of 1/2 lime, 1 teaspoon Dijon mustard, 1 teaspoon honey, 2 tablespoons and olive oil and salt and combine. Wisk together until an emulsion forms and lightly dress the salad. Toss the ingredients together thoroughly and serve with some good crusty bread.
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