Recipe(tried): Stacie, Some Irristable Mango Recipe....

Hi Stacie,

Couldn't resist sharing some of the stuff I have made with mangoes, some recipes are from my good friend, Gladys, who lives in Puerto Rico. They surely know what to do with this delicious tropical fruit. Mangoes come into season here in Southern Florida around June and we can't wait because of all the yummy stuff one can make with this versatile fruit.Enjoy!!! GinaMANGO PIE

Victoria Pesce Elliott bakes the bottom crust separately to prevent sogginess. ``You might think baking it a second time would make it burn, but it doesn't,'' she says. She uses a clear glass pie plate ``so I can really see the color.'' She cautions that the filling should not be allowed to sit after it's mixed or it will become too wet. To catch drips, line a baking sheet with foil and put it on the rack below the pie.

FOR CRUST:
2 1/2 cups unbleached all-purpose flour
3 tablespoon confectioners' sugar
1 teaspoon salt
1 teaspoon lemon zest
1/2 cup (1 stick) butter, chilled
1/2 cup Crisco shortening, chilled
1/3 to 1/2 cup ice cold water
TO DUST BOTTOM CRUST:
1/4 cup almonds, finely chopped
1 tablespoon unbleached flour
FOR FILLING:
4 or 5 large mangoes, peeled and cut into 1/2-inch slices (5 cups)
1/2 cup granulated sugar
2 teaspoons lemon or lime juice
1 tablespoon almond extract
2 teaspoons cinnamon powder
1 teaspoon finely chopped lemon zest
2 to 3 tablespoons flour
TO GLAZE TOP CRUST:
1 egg or egg yolk beaten with 2 tablespoons water

Prepare pie crust: Mix flour, sugar, salt and lemon zest. Cut shortening and butter into small chunks and add to the dry ingredients. Mix with a pastry blender or two forks until the mixture holds together in small crumbs. Sprinkle with ice water a few tablespoons at a time and cut in until dough holds together in a ball. Gather it up, pressing it together, and divide into two equal portions; wrap separately in plastic wrap. Refrigerate at least 30 minutes.

Preheat oven to 350 degrees. Roll out half the dough; fit it into a 9-inch deep-dish pie pan and crimp edges. Weight it with dried beans or ceramic beads (to prevent puffing) and bake until golden brown, about 20 minutes. Let cool on a wire rack. Sprinkle with almonds and flour.

Prepare the filling: Toss together mango slices, sugar, citrus juice, almond extract, spices and zest. Stir in enough flour to soak up juices; filling should not be soupy.

Pour filling into baked bottom crust. Roll out other half of dough and fit over the pie. Crimp edges. Brush with egg wash. Cut vents in top and bake pie 45 to 50 minutes, until crust is golden and filling is tender when fork is inserted. Serve warm with fresh whipped cream or a scoop of ice cream. Makes 8 servings.

Source: Victoria Pesce Elliott.Mango Ice Cream

One of the best! The touch of rose water is a delicious refinement.

2 large, ripe mangoes, peeled and diced (about 2 cups)

For the ice cream base:

2 cups milk

1 cup heavy cream

4 large egg yolks

3/4 cup sugar

2 tablespoons rose water

Process mango in a food processor or blender until it makes a thin puree.

Prepare the ice cream base as directed in the Dulce de Leche recipe above. When completely cool, mix with mango puree. Transfer to ice cream maker and proceed as directed above. Makes about 1 3/4 quarts.

Per 1/2 cup serving: 155 calories, 2.4 grams protein, 17.5 grams carbohydrate, 9 grams fat (5 grams saturated), 50 percent calories as fat, 0.6 grams fiber, 89 milligrams cholesterol, 26 milligrams sodium.MJango Bar Cookies

These bar cookies are simply delicious. They are cut into small squares because they are very rich. When rolled in powdered sugar they look like they come from an upscale gourmet bakery. For the Holidays, use Raspberry jam and watch them disappear....great for gift-giving.

1/2 c. butter softened
1/4 c. sugar
1 c. flour
1/3 c. flour
1/2 t. baking powder
1/4 t. salt
1 c. brown sugar
2 eggs beaten
1/2 t. vanilla
1/2 c. chopped walnuts
powdered sugar
2/3 c. mango jam (or substitute any jam)

1. Mix butter, sugar and 1 c. flour til crumbly.

2. Pat into a greased 9x13-inch baking pan.

3. Bake at 350 for 25 mts.

4. Combine 1/3 c. flour, baking powder and salt. Set aside. Beat brown sugar into eggs and add vanilla to mixture. Combine the flour mixture with the brown sugar mixture.

5. Spread jam over baked layer making sure you don't spread all the way to edges and pour the above mixture over. Sprinkle with chopped nuts and bake for 30 mts.

6. Cool in pan. Cut into small squares and roll in a baggy with powdered sugar in it. Arrange on a pretty platter. Great with coffee....

CANDIED MANGOES a la Gladys

4 mangoes, peeled and sliced
1 cups water
2 cups of sugar

Heat the water and boil the mango until it begins to be tender. Remove the water, add 1 cup sugar and cook in low heat for hour. Add the rest of the sugar and boil for another hour until the syrup is thick. Serve cold with white native cheese. * Exported from MasterCook *

COCONUT-MANGO CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST:
1 1/2 c Graham cracker crumbs
1 1/2 c Sweetened shredded coconut
Toasted
1/4 c Sugar
1/2 c Unsalted butter -- (1 stick)
Melted
FILLING:
4 pk Cream cheese -- (8 ounce)
Room
Temperature
3/4 c Sugar
3 lg Eggs
1 lg Egg yolk
15 oz Cream of coconut -- canned
1 c Whipping cream
1 c Sweetened shredded coconut
2 lg Fresh mangoes
Additional sugar --
Optional

Pan-try and Prepare: 15-oz Can Cream of Coconut from
Coco Lopez, available in the liquor department of most
supermarkets Mangoes: halve, pit, peel, slice

FOR CRUST: Wrap outside of 9-inch- diameter springform
pan with 2 3/4-inch- high sides with foil. Mix graham
cracker crumbs, coconut and sugar in medium bowl. Add
butter and mix to blend. Press mixture into bottom and
up sides of pre-pared pan. Chill while preparing
filling.

FOR FILLING: Beat cream cheese and 3/4 cup sugar in
large bowl until blended. Add eggs 1 at a time,
beating after each addition. Beat in egg yolk. Add
cream of coconut, whipping cream and shredded coconut;
beat just until blended. Pour into crust.

Meanwhile, preheat the OVEN to 325F. Bake cheesecake
until puffed and golden, about 1 hour 25 minutes.
Transfer to rack; cool completely. Refrigerate until
well chilled (Can be made 1 day ahead. Cover and keep
refrigerated.)

Puree 1/4 of mango slices in blender until smooth.
Transfer to small bowl. Sweeten to taste with sugar,
if desired. Using small knife, cut around cheesecake
to loosen. Remove pan sides. Arrange remaining mango
slices decoratively over cheesecake. Serve with mango
puree.

Recipe By : The Big Bowl Cafe, Chicago, IL


Mango Mustard

(From Nuevo Cubano Cooking, Sue Mullin)

3/4 c. olive oil
1 c. dijon
1 c. dry white wine
1/4 c. fresh pureed drained mango
1 t. garlic salt
2 T. soy sauce
Whisk oil in mustard and wine. Stir in mango, garlic salt, soy and cover and refrigerate. Serve chilled.

GLADYS' MANGO BREAD

2 cups flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 eggs
cup vegetable oil
1 cups sugar
1 tsp vanilla
cup golden raisins
cup chopped nuts
2 cups diced mango
cup flaked coconut (optional)

Preheat oven to 350 F. Grease a 1 lb loaf pan or a bundt pan. Sift flour, soda, salt and cinnamon into large mixing bowl. Make a well and add the remaining ingredients, mixing thoroughly. Pour into pan and let stand for 20 minutes. Bake for 1 hour. Makes 1 loaf.