MANGO PUREE BUY RECIPES

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COCONUT-MANGO-LIME BARFI RECIPE | BON APPéTIT



Coconut-Mango-Lime Barfi Recipe | Bon Appétit image

One bowl, no-bake, and make-ahead-friendly? This South Asian dessert is all that—and chewy, tangy, and fruity too.

Provided by Rachel Gurjar

Yield Makes about 22

Number Of Ingredients 6

½ cup sweetened condensed milk
¼ cup plus 2 Tbsp. canned or frozen mango purée
½ tsp. finely grated lime zest, plus more for serving
3 Tbsp. fresh lime juice
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
4 cups (320 g) unsweetened shredded coconut, plus more for serving

Steps:

  • Line an 8x8" baking pan with parchment paper, leaving generous overhang on 2 sides. Using a rubber spatula or whisk, mix condensed milk, mango purée, lime juice, salt, and ½ tsp. lime zest in a large bowl until smooth and combined. Add 4 cups (320 g) coconut and mix until all of the coconut is coated.
  • Scrape coconut mixture into prepared pan and spread evenly all the way to the edges and corners, then use the spatula to flatten. Sprinkle with more lime zest and shredded coconut, then chill in freezer 45 minutes to let set. Cut into triangles with a large knife to serve. Do ahead: Barfi can be made 3 days ahead. Store airtight at room temperature.

MANGO LIME CHEESECAKE RECIPE BY TASTY



Mango Lime Cheesecake Recipe by Tasty image

Here's what you need: digestive biscuits, sugar, butter, large mangoes, cream cheese, sugar, large eggs, egg yolks, lime zests, sour cream, lime juices, sugar

Provided by Kiano Moju

Yield 8 servings

Number Of Ingredients 12

8 digestive biscuits
1 tablespoon sugar
¼ cup butter, melted
3 large mangoes, or 6 small yellow mangos, peeled & diced
32 oz cream cheese, at room temperature
1 ¾ cups sugar
3 large eggs, at room temperature
2 egg yolks, at room temperature
2 lime zests
1 cup sour cream
2 lime juices
1 tablespoon sugar

Steps:

  • Preheat your oven to 190°C (375°F).
  • Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
  • Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.
  • Pour crust mix into a 9-inch (23 cm) springform cake pan. Use a measuring up to press into the base and partially up the sides. Bake for 8-10 minutes, until lightly golden. Set aside to cool.
  • Using a blender, puree mangos until smooth. Set aside.
  • In a large bowl, whisk together cream cheese and sugar until smooth.
  • Add the eggs and egg yolk one at a time until combined. Mix in 500 milliliters (2 cups) mango puree, and lime zest, whisking until combined.
  • Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour.
  • Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F).
  • In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
  • Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
  • Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour.
  • Cover the top of the pan with clingfilm and chill overnight in the fridge before serving.
  • Enjoy!

Nutrition Facts : Calories 751 calories, CarbohydrateContent 55 grams, FatContent 54 grams, FiberContent 3 grams, ProteinContent 14 grams, SugarContent 43 grams

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MANGO LIME CHEESECAKE RECIPE BY TASTY
Here's what you need: digestive biscuits, sugar, butter, large mangoes, cream cheese, sugar, large eggs, egg yolks, lime zests, sour cream, lime juices, sugar
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