MANGO PUREE FOR DRINKS RECIPES

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QUICK MANGO PUDDING RECIPE - BBC GOOD FOOD



Quick mango pudding recipe - BBC Good Food image

If you've taken time to make a special main course, why not take the pressure off and serve this simple but delicious pud

Provided by Lulu Grimes

Categories     Dessert, Dinner, Supper

Total Time 5 minutes

Prep Time 5 minutes

Yield 6

Number Of Ingredients 4

1 large ripe mango
6 scoops vanilla ice cream
2 tbsp thick cream
3 passion fruits

Steps:

  • Peel and dice a large ripe mango; whizz to a purée in a food processor. Add 6 scoops of vanilla ice cream and 2 tbsp thick cream and whizz again. Spoon into bowls and scoop ½ passion fruit over each.

Nutrition Facts : Calories 131 calories, FatContent 6 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 2 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.08 milligram of sodium

MANGONADA RECIPE - NYT COOKING



Mangonada Recipe - NYT Cooking image

When the summer sun screams across Mexico’s city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they’ll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws — their sour, chewy coating adds an extra tickle of tartness — at supermarkets or Latin American grocers; all three are available online.

Provided by Daniela Galarza

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

5 large ripe mangoes (about 15 ounces each), peeled, pitted and cut into 1/2-inch pieces (about 8 cups), or 2 1/2 pounds frozen mango, defrosted
1/4 cup granulated sugar, or to taste
1/4 cup fresh lime juice (from 2 fresh limes)
1 1/2 cups cold water, or as needed
3/4 cup silver tequila or rum (optional)
3/4 to 1 cup chamoy
Tajín, to taste
4 tamarind candy straws (optional)

Steps:

  • Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.
  • Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.
  • To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.

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QUICK MANGO PUDDING RECIPE - BBC GOOD FOOD
If you've taken time to make a special main course, why not take the pressure off and serve this simple but delicious pud
From bbcgoodfood.com
Total Time 5 minutes
Category Dessert, Dinner, Supper
Cuisine Thai
Calories 131 calories per serving
  • Peel and dice a large ripe mango; whizz to a purée in a food processor. Add 6 scoops of vanilla ice cream and 2 tbsp thick cream and whizz again. Spoon into bowls and scoop ½ passion fruit over each.
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