Mango cream:
Place the mango in a mini food processor
he mango cream, puree mango slices in a blender, then mix with sour cream
ne thick slice from the mango and, while still on the
Blend the first 5 ingredients (except mango slices) to make mango cream mixture.
Lay ladyfingers on a 9x9 inch dish or pan.
Top with mango cream mixture.
Lay second layers of ladyfingers.
Repeat process.
Garnish with mango slices and cherries.
Refrigerate for 5-6 hours or overnight to set.
aucepan over medium heat, combine mango, cream, and lemon juice. Bring to
mixing bowl beat cream until whipped cream is formed, about 7
mix four-fifths of the mango puree with 1 cup of
Distribute the cubed mango between 6 - 7 oz serving glasses. Puree the chopped mango with the orange juice and 4 of the cookies. Whisk 2/3 cup cream until thick. Fold 3/4 into the mango puree and add to the glasses. Mix the remaining whipped cream and heavy cream and add to the glasses. Refrigerate until ready to serve. Sprinkle with crumbled cookies.
o my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney
east 4 nice slices of mango intact for garnish; set them
our, 30 minutes minimum.
Mango Sauce -- To a food processor
or with a little whipped cream (recipe follows) or cinnamon on top
br>Combine mangoes, cream cheese, heavy cream, and mango jam in a blender
n a bowl beat together cream cheese and powdered sugar. Stir
he white chocolate with the cream, stirring until smooth. Set aside
Puree mango pieces in a food processor or blender.
Whip cream, adding sugar once the cream begins to thicken.
Fold cream into mango puree.
Refrigerate until needed.
When serving, top with slivered almonds.
Blend mango and cream cheese.
Heat water and juice to boiling; add gelatin and stir to dissolve.
Add lime juice. Combine with mango-cream cheese mixture and blend well.
Chill until set in mold or glass casserole dish.
Serves 8.
n the garlic, ginger, and mango, and continue to cook and
Mix all fruit and chiles together carefully. Add jalapenos, mint, lime juice, brown sugar. Set aside.
Butter pound cake and place on outdoor grill until lightly toasted. In a martini glass, put grilled cake-top with fruit & chile salsa. Whip cream, add vanilla, powdered sugar and whip to mix. Add mango sorbet, whip just to mix. Top off your chile fruit salsa cakes-yum!
Bake pizza crust according to package directions.
Brush crust with olive oil. Spread cream cheese over crust. Arrange chopped mango over the cream cheese, and sprinkle with nuts. Slice, and serve.