RECIPES USING MANGO PULP RECIPES

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NO-BAKE MANGO LIME CHEESECAKE RECIPE - NYT COO…



No-Bake Mango Lime Cheesecake Recipe - NYT Coo… image

This creamy mango cheesecake has the unmistakable scent and taste of fresh limes and cardamom — and, best of all, it doesn’t require you to turn on the oven. Avoid using fresh mango pulp here: An enzyme in raw mango can prevent the gelatin from setting. (Canned mangoes don’t have that enzyme; it’s destroyed when they’re heated to high temperatures to be preserved.) If you must use fresh mangoes, purée the pulp, then bring it to a boil over medium heat, stirring constantly, and cool before using.

Provided by Nik Sharma

Total Time 6 hours 45 minutes

Yield 8 to 10 servings

Number Of Ingredients 16

1/4 cup/55 grams unsalted butter (1/2 stick), melted, plus more at room temperature for greasing the pan
5 ounces/140 grams graham crackers or speculoos
2 tablespoons dark brown sugar
1 (1/4-ounce/7-gram) packet granulated gelatin
1/4 cup/60 milliliters hot water (120 to 140 degrees)
1 cup/240 milliliters heavy cream
1 cup/200 grams granulated sugar
2 (8-ounce/225-gram) packages cream cheese, cubed, at room temperature
1/2 cup/120 milliliters canned unsweetened, puréed mango pulp
1 lime, zested and juiced
1/2 teaspoon ground cardamom
1 (1/4-ounce/7-gram) packet granulated gelatin
1/4 cup/60 milliliters hot water (120 to 140 degrees)
1 cup/240 milliliters canned unsweetened puréed mango pulp
2 tablespoons granulated sugar
1 teaspoon lime juice and 1 teaspoon zest (from 1 lime)

Steps:

  • Generously butter the sides and bottom of an 8- or 9-inch round springform pan. Line the base and the sides with parchment paper and grease again with butter. Chill pan in the refrigerator. (This helps the butter firm up and the cake release more seamlessly.)
  • Start the crust: Pulse the crackers in a food processor until they’re a fine powder. Add the brown sugar and pulse to combine, then add the melted butter and pulse again until fully incorporated. Transfer the mixture to the prepared pan and use your fingers or a measuring cup to press it into an even layer. Freeze the pan for 10 to 15 minutes until completely chilled.
  • Prepare the filling: Add 1/4 cup/60 milliliters room temperature water to a small, wide bowl, sprinkle the gelatin over the water and let sit for 5 minutes, until gelatin granules swell. (There should be no dry flecks of gelatin.) Pour the 1/4 cup/60 milliliters hot water over the hydrated gelatin and stir to dissolve.
  • As gelatin hydrates, add the heavy cream and 1/2 cup/100 grams sugar to the bowl of a stand mixer fitted with the whisk attachment, and mix at medium speed until the cream forms stiff peaks, about 2 to 3 minutes. Transfer to a medium bowl and set aside.
  • Wipe down the stand mixer bowl and the whisk attachment. Add the cream cheese and remaining 1/2 cup/100 grams sugar, and whisk on medium-high until smooth, light and fluffy, about 5 minutes. Scrape down the bowl. Add the mango pulp and lime juice, and beat on medium-low, gradually increasing the speed to medium-high once the mango is incorporated, about 2 minutes. Stop the mixer and scrape down the bowl.
  • Add the gelatin mixture and whisk over medium-high until completely incorporated. Remove the bowl from the mixer. Add the whipped cream, lime zest and the cardamom. Fold the cream into the mango mixture until there are no flecks of cream. (The mixture will be very light and airy, resembling a mousse.) Pour this mango mixture over the chilled crust, and level the top with an offset spatula. Return pan to the refrigerator and chill for 30 minutes.
  • As cheesecake chills, prepare the glaze: Add 1/4 cup/60 milliliters room temperature water to a small, wide bowl, sprinkle the gelatin over the water and let sit for 5 minutes, until gelatin granules swell. (There should be no dry flecks of gelatin.) Pour 1/4 cup/60 milliliters hot water over the hydrated gelatin and stir to dissolve.
  • In a separate medium bowl, whisk the mango pulp with the sugar. Whisk in the gelatin mixture. Add 1 teaspoon lime juice and 1 teaspoon lime zest, and whisk to thoroughly combine. Pour this mixture over the top of the cheesecake, swirl the pan to coat evenly, cover the top of the pan with plastic wrap. Refrigerate the cheesecake until the gelatin layer is completely set and firm, at least 6 hours and up to overnight.
  • When ready to serve, remove the plastic wrap, and carefully release the cheesecake from the springform pan. Slice the cheesecake with a sharp, serrated knife. (For cleanest slices, wash the knife with warm water, and wipe dry with a towel between each cut.)

NADIYA'S MANGO AND COCONUT CAKE RECIPE - BBC FOOD



Nadiya's mango and coconut cake recipe - BBC Food image

Nadiya's coconut mango cake is quite a showstopper. The German buttercream makes the most luxurious filling, and the coconut and mango flavours are irresistible.

Provided by Nadiya Hussain

Prep Time 2 hours

Cook Time 1 hours

Yield Serves 8–10

Number Of Ingredients 17

butter, for greasing
50g/1¾oz desiccated coconut
1 mango, peeled and thinly sliced lengthways
400g/14oz Greek-style yoghurt, plus extra to serve
300g/10½oz caster sugar
7 free-range eggs, lightly beaten
400g/14oz self-raising flour
1 tsp baking powder
pinch salt
150ml/5fl oz full-fat milk
100g/3½oz caster sugar
3 free-range egg yolks
1 tbsp cornflour
350g/12oz unsalted butter, at room temperature
½ tsp vanilla extract
25g/1oz coconut chips or desiccated coconut, toasted
150g/5½oz mango pulp, plus extra to serve

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Line the bases and grease two 20cm/8in deep round cake tins.
  • To make the cake, toast the coconut in a small pan until it is golden and sprinkle evenly into the bases of the cake tins. Add the mango in some sort of orderly fashion, straight on top of the coconut.
  • Mix the yoghurt, sugar, eggs, flour, baking powder and salt together in a large mixing bowl until you have a smooth, shiny cake batter. Pour the mixture into the tins and tap the tins on the work surface to level off the tops.
  • Bake for 40–45 minutes until golden and a skewer inserted comes out clean. Take the cakes out of the oven and leave to cool in the tins for 15 minutes, then turn out onto a wire rack and leave to cool completely.
  • Meanwhile, to make the buttercream, add the milk to a saucepan with the sugar and vanilla over a medium–high heat. As soon as it comes to the boil, remove from the heat and stir to make sure the sugar has melted.
  • Whisk the egg yolks with the cornflour in a large bowl. Pour in the hot milk mixture in a steady stream, stirring constantly. Pour the mixture back into the pan and heat gently, stirring constantly, until it thickens into a really thick custard that coats the back of the spoon. Transfer to a large bowl, cover with cling film and leave to cool, then place in the fridge for about an hour.
  • When chilled, whisk the custard mix, then add a tablespoon of butter at a time, whisking after each addition. Keep whisking until you have a really stiff, pipe-able buttercream. Transfer to a piping bag.
  • Place the first cake fruit side up on a serving dish. Pipe swirls of the buttercream all around the edge and then in the centre, covering the top of the cake. Place the other cake on top and make the same swirls around the edge, avoiding the middle and leaving gaps between the swirls.
  • Pour the mango pulp into the centre, allowing it to drip down the sides. Sprinkle it with the toasted coconut and serve the cake with Greek yoghurt.

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