The fading days of mangoes
The mango season is over but the craving for this delicious fruit lingers on in our taste buds. The good news is, if you look hard enough, you can still find shops selling them. These may not taste as good as one would expect from a seasonal fruit, but how bad can it possibly get? We are talking mangoes after all. This week Sam Q provides some excellent recipes to make the best out of the fading days of the mango season.
MANGOLICIOUS CUPCAKES
Ingredients
160g butter, room temperature
200g caster sugar
3 large eggs, beaten
280g self raising flour
120ml evaporated milk
3/4 cup ripe mango chopped
Frosting
200g cream cheese, room temperature
2 tbsp condensed milk
45g icing sugar, 40g butter
¼ cup mango flesh
Method
Beat butter and sugar till pale and creamy. Add in eggs. Mix well. Add in flour, and then the chopped mangoes. Mix now and pour mixture into muffin pans. Bake for 15-20 minutes or till cake is done. Cool thoroughly. To make frosting, combine cream cheese, butter and icing sugar. Mix well with electric beater. Now add condensed milk and mango flesh. Mix thoroughly.You can now pipe or spread icing on cup cakes and serve.
MANGO CHEESECAKE
For the crust -
50g butter
200g digestive biscuits, crushed
50g caster sugar
For the filling -
200g Philadelphia Cream Cheese
200g condensed milk
100g whipping cream, beaten
1 tbsp lemon juice
25g gelatin
¼ cup water
For the garnish -
Thinly sliced mangoes to cover the whole cheese cake in a circular manner.
Method
To make the crust, melt butter and add crushed digestive biscuit crumbs and caster sugar. Mix well and remove from heat. Grease a 9-inch spring form cake tin and press the biscuit mixture into the base of the cake tin. Bake at 170C for 5-7 minutes. Cool. To make filling, beat cream cheese and condensed milk. Add the whipped cream and fold in lemon juice. Mix the gelatin with hot, boiling water, stirring till it dissolves. Strain through a sieve. Add the cooled gelatin in a thin stream to the mix. Pour mixture into prepared tin. Cover and chill overnight. Garnish with thinly sliced ripe mangoes.
MANGO PANNA COTTA
Ingredients
4 tsp gelatin powder
6 tbsp cold water
2 cups fresh mango juice
2 cups of cream
1/3 cup sugar
Method
Place the cold water in a large mixing bowl and sprinkle in the gelatin powder. Heat the mango juice, heavy cream and sugar in a saucepan until sugar dissolves. Do not boil. Pour the warm liquid over the gelatin and mix well. Divide the panna cotta evenly among eight ramekins and refrigerate overnight. Garnish with whipped cream and chopped mangoes.
Photo: Collected
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