Curry and Mango Soup
1 mango peeled and flesh removed
2 cups chicken stock
juice 1/2 lemon
1/2 cup of cream
1/4 teaspoon curry powder
salt and pepper to taste
1 teaspoon saffron threads to garnish
Puree mango with stock and lemon juice until smooth. Add curry powder and gently heat soup until hot; do not allow to boil. Add cream, garnish with saffron threads and serve with croutons or crusty bread. If you want to serve it cold, there is no need to cook the soup.
Avocado Filled with Mango Crab
100gm can crab meat
1 small mango, peeled and sliced
100ml sour cream
1 shallot, finely chopped
1 teaspoon lemon juice
2 teaspoons brandy
good pinch paprika
salt and pepper to taste
8 lettuce leave
2 avocados halved and seeded
dill sprigs and cherry tomatoes to garnish
Mash crab meat and mango together. Add the sour cream, shallot, lemon juice, brandy, paprika, salt and pepper and blend well together. Make a bed of lettuce leaves on a flat serving dish. Place an avocado half on the leaves and fill with the crab mixture. Chill for at least 1 hour before serving. Garnish with dill sprigs and cherry tomatoes.
Mango Pilaf
2 cups long grain rice
2 teaspoon salt
1/2 teaspoon turmeric
1 teaspoon cumin seeds
6 red chillies, seeded and chopped
2 cups grated coconut
2 half ripe mangoes, peeled and chopped
125gm ghee or clarified butter
3 to 4 curry leaves
2 teaspoons mustard seeds
2 whole red chillies to garnish
Boil rice with salt and turmeric until cooked. While rice is cooking, grind together cumin seeds, 3 chillies and coconut. Mix with mangoes. Add to cooked rice with half the ghee. Set aside. Heat remaining ghee and fry curry leaves together with the mustard seed, cumin, chillies and coconut mix until the mustard seeds start to pop. Combine with rice mixture. Serve garnished with whole red chillies.
Chicken and Mango in Tarragon Wine Sauce
60gm butter
4 chicken breasts
1/2 onion finely chopped
4 tablespoons tarragon vinegar
1/2 cup chicken stock
1 tablespoon white wine
1/3 cup of cream
2 mangoes, peeled, seeded and pureed
salt and pepper to taste
1/2 mango, peeled, seeded and sliced for garnish
Melt butter in pan and brown chicken for about 4 minutes each side then set aside. Add onion to pan and cook on low heat for 5 minutes, then add tarragon vinegar. Increase heat and cook until sauce is reduced to a syrup. Add stock and wine, then stir in cream and mango puree. Season to taste, stir for 2 minutes. Add chicken and heat until chicken is thoroughly cooked. Serve garnished with mango slices.
Creamy Mango Mousse
2 medium sized mangoes, peeled and sliced
2 tablespoons caster sugar
1 tablespoon gelatine
300ml cream
extra cream and grated chocolate for garnish
3 tablespoons orange juice
Puree the mango to make 2 cups. Add sugar to the pulp and mix well. Sprinkle gelatine over orange juice and place over hot water to dissolve. Fold dissolved gelatine and juice through mango pulp. Whip cream until soft peaks, the fold through mango mixture. Pour into individual dishes. Refrigerate until firm. Decorate with whipped cream and grated chocolate.
Mango Delight
1 mango peeled and chopped
1/4 cup caster sugar
1 tablespoon Grand Marnier
1 egg white, lightly beaten
1 bottle champagne, chilled
Puree mango flesh and combine with sugar and Grand Marnier. Place in a large jug. Frost champagne classes by dipping in very lightly beaten egg white and then into caster sugar. Pour chilled champagne onto mango mixture and stir briefly. Pour into frosted glasses and serve.
Vegetarian Mango Curry
15ml oil
2ml mustard seeds
1 onion, sliced
2 green chillies, seeded and chopped
2 cloves garlic, crushed
6 medium semi-ripe mangoes, peeled and chopped
1 tomato, chopped
2ml turmeric
250ml water
salt to taste
125ml yogurt, optional
Heat oil and fry mustard seeds until they sputter. Add onion, chillies and garlic and fry gently until golden. Add mangoes, tomato, turmeric and water and simmer gently. Add salt and sugar to taste. Stir in optional yogurt if a creamy consistency is preferred Serve hot with rice and mango chutney. Serves 4.
Sweet and Sour Mango Tofu
1 pound tofu, firm, cubed
1/4 cup lemon juice
1/4 cup tamari sauce
3 tablespoons water
1 cup mango, pureed
2 tablespoons honey
1 teaspoon ginger, fresh, minced
4 cloves garlic, minced
1 tablespoon vegetable oil
8 scallions, diced
1 green and 1 red bell pepper, julienned
1 pound mushrooms, sliced
1 cup cashews, toasted
rice for 6
Combine lemon juice, tamari, water, mango puree, honey, ginger and garlic; blend well. Add cubed tofu to this marinade, stir gently, refrigerate and marinate for several hours or overnight. Stir fry scallions, bell peppers and mushrooms in vegetable oil at medium high heat. After several minutes, add tofu and marinade. Lower heat, continue to stir fry until bubbling hot. Remove from heat and stir in cashews. Serve over rice. Serves 6.
Mango Chicken Fettuccine
30g butter
8 onions peeled and chopped
1 1/2 tablespoons flour
2 cups chicken stock
425g canned mango slices
450g cooked chicken, sliced into strips
salt and freshly ground pepper to taste
850g red fettuccine noodles
850g green fettuccine noodles
2 tablespoons olive oil
125g chopped walnuts
basil leaves to garnish
Melt butter in pan and saute onions until golden. Add flour and cook for 1 minute. Gradually add chicken stock and bring to a boil. Stir until the sauce thickens slightly. Simmer covered for 20 minutes. Add mango and chicken to saucepan and season to taste, heat through. Place pasta in boiling salted water for 5 to 7 minutes stirring to separate. Drain in a colander, rinse in hot water and drain again. Combine pasta and walnuts with sauce and mix well. Serve on heated pasta bowls garnish with basil and chopped tomato dice.
Mango Cocktail Salad with Creamy Parsley Dressing
3 rashers bacon, chopped
2 mangoes, peeled and sliced
1/2 cup walnut halves
1/2 head lettuce, shredded
salt and freshly ground pepper, to taste
2 avocados, peeled, seeded and halved
Creamy Parsley Dressing
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon finely chopped Italian parsley
1 teaspoon French mustard
1 clove garlic crushed
Fry bacon until crisp, then drain on absorbent paper. Combine mangoes, walnut halves, bacon and lettuce. Pour dressing over the salad, season to taste then toss. Spoon the salad into the avocado halves. Arrange on serving plate and serve.
Creamy parsley dressing
Place mustard and garlic in a large mixing bowl gradually whisk in the olive oil to form a dressing. Combine parsley and lemon juice and season with salt and pepper. Serves 4.
Mango and Rice Salad
600ml cooked rice or 200ml raw rice
5ml medium curry powder
2ml turmeric
25ml fruit chutney
125ml mayonnaise
4 fibreless mangoes, peeled and cubed
2 tomatoes, cut into wedges
1 red pepper, seeded and diced
1 green pepper, seeded and sliced
1 onion, finely chopped
2 dill pickles, sliced
endive to garnish
Combine all ingredients, place in serving dish. Chill well before serving. Garnish with endive. Serves 6.
Cornish Hens with Mango Sauce
1 tablespoon brown sugar
1 tablespoon butter
3/4 cup chopped fresh mango
1 1/2 cups mango nectar
6 tablespoons melted butter
1/4 cup water
2 teaspoons salt
1 clove garlic
1 teaspoon ground pepper
6 Cornish hens
Remove giblets and sprinkle the Cornish hens with pepper. In a blender, puree the garlic, salt and water. Pour over the hens and marinate, refrigerated for 2 hours. To make sauce, puree the nectar and mangos. In a small skillet, melt butter, add mango puree and brown sugar and stir. When the mixture boils, remove from heat and set aside. Preheat oven to 500F. Place hens, breast side down in a large greased baking pan. Baste with the melted butter and bake for 15 minutes. Turn the hens breast side up and continue to bake another 15 minutes basting frequently. Lower temperature to 375F, turn the hens again and bake for 10 minutes. Remove from oven, drain juices from the pan and stir into the mango sauce. Turn hens breast side up and baste with mango sauce. Bake for another 5 to 7 minutes or until they are golden brown. Serve with extra slices of mango as garnish. Serves 6.
Haitian Mango Chicken
1/4 cup chopped green pepper
2 tablespoons butter
1 chicken bouillon cube, crumbled
1 cup mango, pureed
1/2 cup orange juice
1/2 cup water
1/4 cup dry sherry
1 tablespoon candied ginger, diced
1 1/2 cups mango, cubed
4 boneless chicken breasts
Pound chicken breasts to 1/4 inch thick. Saute with green pepper in butter. Remove chicken from skillet. Add bouillon, pureed mango, orange juice, water, sherry and ginger. Stir and simmer 5 to 10 minutes until sauce thickens. Return chicken to skillet with cubed mango. Heat through. Serve with rice. Serves 4.
New Mexico Red Enchiladas with Mango
10 dried red New Mexico chiles (pulp only)
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
2 tablespoons corn oil
1/2 cup water
12 fresh corn tortillas
1 1/2 cups cheddar cheese, shredded
1/2 cup onion, grated
2 mangos, firm, sliced
4 limes, sliced
sea salt and fresh pepper to taste
Rinse chiles under cool water to remove dust, then place in pot and pour near boiling water to cover chiles, making sure that they are submerged, bring to a boil and continue boiling covered for 5 minutes. Remove from heat and allow to cool while covered. Drain. Lay chiles on waxed paper, slice open, removing stems and seeds. Scrape the pulp from inside the chiles, discarding the tough outer skin. Blend chile pulp with cumin and oregano. Heat corn oil in sauce pan and add chile mixture, gradually stirring in water as needed. Simmer for 15 minutes. Fry tortillas slightly in hot oil and drain on paper towels. Dip tortillas in sauce. Fill with cheese and grated onions and roll. Place rolled tortillas in 1 1/2 quart shallow baking dish. Pour over remaining sauce and sprinkle with remaining cheese. Bake approximately 20 minutes in a 350F oven. Serve with fresh mango slices, drizzled with lime, salt and pepper to taste. Serves 4.
Tortilla Rolls and Spicy Mango Salsa
Rolls:
2 cups arborio or sushi rice
4 cups water
2 tablespoons cumin
salt and pepper
4 medium zucchinis, diced
1 medium white onion, diced
2 cups purple cabbage, shredded
2 jalapeno peppers, seeded and minced
1 tablespoon garlic, minced
2 tablespoons olive oil
1 package fresh flour tortillas
1 bunch chives or scallion greens, julienned
Mango Salsa:
5 ripe mangos
1/4 cup scallions
1/4 cup cilantro
juice from 4 limes
salt and pepper
In a medium size pot, add the rice and the water. Cook covered on a high flame until boiling and then lower flame and continue to cook covered until done approximately 25 minutes. Add one tablespoon of the cumin and salt and pepper. Saute zucchini, onion, cabbage, jalapenos and garlic in a large pan with the olive oil. When vegetables becomes soft, add the remaining cumin and salt and pepper. Set mixture aside to cool. For the salsa, dice the mangos, scallions and cilantro and mix together with the lime juice in salt and pepper. To roll, heat the tortillas and lay them on a flat surface. Fill halfway with a layer of the rice, then vegetables. Roll tightly and tie with chives or scallions green stems. Slice rolls into smaller pieces. Serve with mango salsa. Serves 6.
Tangy Mango Marmalade
3 large mangoes cubed, with juice
zest and juice of 3 medium limes
2 1/4 pounds sugar
Put cubed mangos and lime zest with juice in large glass bowl. Cover with pierced cling film. Cook in microwave on high for about 15 minutes. Remove and mash with a potato masher. Add sugar, cover and cook in microwave for another 10 to 15 minutes. Pour into clean, hot jars. Makes 4 to 5 jars.
Chicken Kabobs
3 cups cooked chicken chunks
1/2 cup Italian salad dressing
1 tablespoon curry powder
1/3 cup honey
3 cups plum chunks
2 cups mango chunks
12 bamboo skewers
Marinate chicken in salad dressing, curry and honey at least 3 hours. Thread on bamboo skewers alternately with mango and plum. Brush with marinade. Broil or barbecue, basting until done. Serves 12.
Grilled Fish and Mango Citrus Salsa
Fish:
1 1/2 pounds fresh fish; tuna, swordfish, mahi mahi
3 tablespoons fresh squeezed red grapefruit juice
3 tablespoons white wine
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon dried leaf oregano
1/2 teaspoon sea salt
1/2 teaspoon coarsely ground black pepper
1/3 cup olive oil
2 red grapefruit, sectioned for garnish
2 large mangos, peeled, pitted and sliced in 2 inch wedges
Mango Citrus Salsa
1 red grapefruit, peeled and sectioned
1 large mango, peeled, pitted and cubed
1 jalapeno pepper, seeded and minced
1 1/2 teaspoons sugar
1/4 teaspoon sea salt
1 cup diced green, red and yellow pepper
1 large orange, peeled and sectioned
1 medium tomato, diced
3 tablespoons chopped red onion
1 tablespoons chopped fresh cilantro
Place fish in large, shallow dish. Combine in small bowl, juice, wine, garlic, seasonings and olive oil. Blend well. Reserve 2 to 3 tablespoons for basting and pour remainder of marinade over fish. Chill for several hours, turning occasionally. Prepare salsa by combining all salsa ingredients in medium bowl and refrigerate. Grill fish about 6 inches from heat, basting with reserved marinade. Cook until fish flakes with a fork, allowing 10 minutes per inch of thickness and turning once. Transfer to serving platter. Drain extra juice from salsa and spoon 1/2 cup salsa over each serving of fish. Garnish with grapefruit and mango slices. Serves 4.
Grilled Shrimp and Mango Salad
2 large firm mangoes, peeled and shredded
3 tablespoons thinly sliced green onions
1/3 cup lime juice
2 tablespoons Asian fish sauce
1 teaspoon sugar
1 clove garlic, minced
1 serrano chile, seeded and minced
1 pound shrimp
2 cups fresh greens
lime slices, for garnish
Combine green onions, lime juice, fish sauce, sugar, garlic and chile in a bowl. Mix in shredded mango. Chill while preparing shrimp. Shell and devein shrimp and rinse well; divide into 4 portions. Thread 1 portion onto a slender metal skewer. Run a second skewer through shrimp 1/2 to 1 inch from the first skewer, to keep them flat. Repeat with remaining shrimp. Grill shrimp on a medium hot grill, covered, for about 3 minutes on each side, or until opaque but still a bit moist in the center of thickest parts. Place greens on a platter; mound mango mixture onto the greens using a slotted spoon. Place shrimp over the mango salad and garnish with lime slices, if desired. Serves 4.
Coleslaw with Mango
3 cups shredded cabbage
1 carrot, shredded
1 mango, diced
3 tablespoons finely chopped onion
2 tablespoons finely chopped red pepper
8 ounces mango flavored yogurt
1 teaspoon caraway seeds
2 tablespoons cider vinegar
1/4 teaspoon dry mustard
1/8 teaspoon salt
pepper to taste
Combine all ingredients except cabbage and carrot. Stir in cabbage and carrot. Chill. Serves 4.
Mango, Jicama and Corn Salad
6 ears fresh corn
6 small mangoes, peeled, pitted and coarsely chopped
2 pounds jicama, peeled and chopped
1 cup chopped red onion
1/2 cup fresh chopped cilantro
1/2 cup fresh lime juice
Cook corn in pot of boiling salted water 2 minutes. Drain and cool corn. Cut off enough kernels to measure 4 cups; reserve remaining corn for another use. Place corn in medium bowl. Add mangoes, jicama, red onion, cilantro and lime juice. Toss to combine. Season to taste with salt and pepper. Cover and refrigerate until cold. Can be prepared 3 hours ahead. Serve cold. Serves 8.
Orange Mango Soup
mint leaves
lemon juice to taste
2 teaspoons honey
1 1/2 cups orange juice
3 large, very ripe mangos
1 large navel orange
1 1/2 cups buttermilk
Remove rind from the orange and set it aside. Peel and remove all the pith from the orange, then cut the orange into 1/4 inch slices and refrigerate. In a food processor, puree the mango flesh and the orange rind until smooth. Strain through a fine sieve into a 1 1/2 quart container. Add the buttermilk, orange juice and honey to taste. The soup should be the consistency of whipping cream If it is too thick, add more buttermilk. Chill thoroughly up to 2 days before serving. Just before serving, add lemon juice and more honey, if necessary. Pour into chilled dishes and float an orange slice and mint leaves on top. Serves 4.
Mango and Prosciutto
16 fresh watercress sprigs
16 1 inch mango cubes
8 prosciutto slices, thin, halved
Arrange a watercress sprig on each mango cube, wrap with a prosciutto slice. Secure gently with a wooden pick. Cover and chill. Serves 16.
Pasilla Mango Tortilla Soup
6 dried pasilla chiles
1 quart chicken broth
12 corn tortillas, cut in strips
1/2 cup corn oil
1/2 cup cilantro, chopped
1 small onion, chopped
1 teaspoon sea salt
1 teaspoon fresh ground pepper
3 garlic cloves, chopped
1 large avocado, peeled and sliced
2 tablespoons fresh lime juice
1 1/2 cups ripe mango, peeled, diced
1 1/2 cups fresh tomatoes, diced
1 cup crumbled panela or feta cheese
cilantro sprigs for garnish
In small dry skillet, toast pasillas over medium high heat, turning frequently, for 3 minutes. When cool enough to handle, remove stems, break open, remove seeds and crumble pasillas. Place about a third of pasillas in small bowl and set aside. Reserve remaining pasillas. In same skillet, heat about 3/4 inch oil. Add tortilla strips in several batches and fry until crisp and golden. Drain on paper towels. Pour off all but about 2 tablespoons oil. In food processor, combine reserved pasillas, onion, garlic, mango and tomatoes. Add blended mixture to reserved oil in skillet and cook over medium high heat 3 to 4 minutes. Transfer mixture to large saucepan. Add broth and bring to boil. Simmer 20 minutes. Stir in cilantro. Season to taste with salt and pepper. To serve, place a handful of tortilla strips in each soup bowl. Pour hot soup over tortillas, top with cheese and avocado. Or place remaining pasillas, avocado and cheese out separately to be added as desired. Serves 6.
French Toast with Mangos
2 eggs separated
1 teaspoon vanilla extract
1 1/2 cups soft bread crumbs
8 thick slices French bread
4 to 6 tablespoons butter
2 cups chopped mango
1 cup sour cream
1/4 cup brown sugar
1/8 teaspoon cinnamon
1 cup cream
Beat cream, egg yolks and vanilla until blended. Beat egg whites and a dash of salt until frothy. Spread bread crumbs in a jelly roll pan. Dip bread slices in yolk mixture about 10 seconds on each side, then dip in egg whites and coat with bread crumbs. Saute in butter until golden. Keep warm. Combine mango, sour cream, sugar and cinnamon. Serve over French toast. Serves 4.
Spicy Tropical Gazpacho
1 cup tomato juice
1 cup pineapple juice
1/2 cup chopped peeled mango
1/2 cup chopped peeled papaya
1/2 cup chopped fresh pineapple
1/2 cup chopped, seeded, peeled cucumber
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
1/2 to 1 teaspoon hot sauce
Combine all the ingredients in a food processor or blender and pulse 4 times or until combined. Cover and chill. Serves 4.
Caribbean Dessert Pizza
20 ounce package refrigerated rolled sugar cookie dough
1 4 serving size package instant vanilla pudding
1 3/4 cups milk
1 mango, peeled, seeded and thinly sliced
1/2 cup strawberries, sliced
1 kiwi fruit, peeled, halved and sliced or 1 small banana, sliced
frozen whipped dessert topping, thawed
1/4 cup toasted coconut
Preheat oven to 350F. Slice cookie dough into 1/4 inch thick slices. Arrange three quarters of the cookie dough slices in a lightly greased 12 inch pizza pan. Press dough into pan to make a crust. Bake crust for 12 to 14 minutes or until lightly browned. Cool 10 minutes while preparing filling. For filling, stir together pudding and milk until well blended. Spread over crust. Arrange slices of mango, berries and kiwi fruit or banana decoratively over filling. To serve, spoon dollops of whipped topping over pizza; sprinkle with toasted coconut. Cut into 8 wedges.
Mango Nut Bread
Mango sauce:
2 ripe mangos
1/4 cup water
2 teaspoons lemon juice
2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup chopped walnuts
2 eggs, beaten
2 tablespoons butter, melted
To make sauce, peel mangos; slice into small pieces and cook with water until softened. Remove from heat. Puree mango pulp in a blender, adding lemon juice. In a medium bowl, sift flour; add sugar, baking powder, baking soda, salt, cinnamon and nuts. In a large bowl, using an electric mixer, combine eggs, butter and 1 cup of mango sauce. Add flour mixture until blended. Pour batter into greased 5 x 9 inch loaf pan and bake at 350F for 1 hour. Cool before slicing. Makes 1 loaf.
Mango Chicken
1/3 cup oil
1/4 cup soy sauce
1/4 cup white wine
1/2 cup green pepper, diced
1 clove garlic, crushed
1 cup mango slices
2 pounds chicken pieces
Brown chicken on all sides in oil in a skillet. Place in baking dish. Season with soy sauce, wine, garlic, salt and pepper. Cover and bake at 350F until almost tender, about 30 minutes. Add mangos and bake 10 minutes longer. Serve with rice or couscous. Serves 6.
Spinach Salad With Scallops, Mango and Sugared Macadamia Nuts
2 tablespoons sugar
3 tablespoons water, divided
1/4 cup chopped macadamia nuts
cooking spray of your choice
1 1/2 cups diced peeled mango, divided
1/4 cup fresh lime juice
1/2 teaspoon grated fresh peeled ginger
1/8 teaspoon salt
1/2 teaspoon poppy seeds
1 pound fresh sea scallops
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon vegetable oil
8 cups fresh spinach, stemmed and washed
1 cup vertically cut red onion
Preheat oven to 350F. Combine sugar and 1 tablespoon of water in a medium saucepan and bring to a boil. Remove from heat and stir in nuts. Spread nut mixture onto a baking sheet coated with cooking spray. Bake at 350F for 10 minutes. Immediately scrape onto a sheet of foil coated with cooking spray. Spread evenly and cool completely. Combine 2 tablespoons of water, 1/2 cup of mango, juice, ginger and 1/8 teaspoon salt in a blender or food processor, process/blend until smooth. Stir in poppy seeds and set dressing aside. Sprinkle scallops with 1/4 teaspoon salt and pepper. Heat oil in a grill pan or medium non stick skillet over medium high heat. Add scallops and saute for 2 minutes on each side or until done, remove from pan and set aside. Arrange 2 cups of fresh spinach on each of 4 plates. Top each serving with 1/4 of scallops, 1/4 cup mango, 1/4 cup red onion. Drizzle each serving with 3 tablespoons of dressing and sprinkle each serving with 1 tablespoon of macadamia nut mixture.
Oriental Mango Marinade
1 ripe mango
1 cup Chinese rice wine or sake
1/2 cup light soy sauce
2 tablespoons sesame oil
2 tablespoons brown sugar
2 teaspoon grated fresh ginger
3 cloves garlic
1 green onion
1/2 teaspoon chili oil or to taste
Peel and remove flesh from mango. Place all ingredients in a blender or food processor and blend until smooth. Makes about 2 1/2 cups.
White Chocolate Mango Cheesecake with Macadamia Crust and Wild Berry Compote
Macadamia crust:
1 tablespoon simple syrup
1 1/2 cups macadamia nuts, toasted and coarsely chopped
1/2 cup graham cracker crumbs
3 tablespoons brown sugar
For the cheesecake:
8 tablespoons melted white chocolate
1 tablespoon unsalted butter
4 8 ounce packages cream cheese, room temperature
1 cup sugar
4 eggs
1 teaspoon vanilla extract
4 tablespoons creme fraiche or sour cream
2 cups cooked, pureed, fresh mango
Wild berry compote:
2 pints ripe wild berries; strawberries, raspberries, blueberries
1/2 cup sugar
1 teaspoon vanilla extract
juice and zest of 1 medium orange
To make simple syrup, put 1 tablespoon water and 1 tablespoon sugar in saucepan. Cook over low heat until clear, then boil for a minute or so, until thickened. For the crust: Combine simple syrup, macadamias, graham cracker crumbs and brown sugar. Set aside. To assemble: In a double boiler, melt the chocolate. Grease a 12 inch spring form pan with butter and line the outside bottom of pan with foil for a tight seal. Set aside. Place crust mixture into the bottom of pan and press firmly. In the large bowl of an electric mixer, cream together cream cheese and sugar. Slowly ad eggs, one at a time, beating well after each addition. On low speed, mix in vanilla and creme fraiche or sour cream. Add melted chocolate. Mix. Add pureed mango. Pour batter into prepared pan. Fill a roasting pan with about 2 to 3 inches of warm water. Place cheesecake in the water bath and place pan on center rack of oven. Bake at 300F for 45 minutes to an hour. It's done when toothpick inserted in center comes out dry. Turn off oven, open the door slightly and let cheesecake cool in the oven for 1 hour. Refrigerate for 2 to 3 hours. When cake is chilled, remove spring form pan and place cheesecake on platter, leaving cheesecake on bottom of pan. For the compote: Wash berries, hull if using strawberries. Put all the ingredients in a nonaluminum, heavy gauge saucepan and cook over medium heat until the fruit breaks down and the excess liquid evaporates. Reserve, keep warm. Put a dollop of compote on top of each slice and garnish with raw wild berries, diced mango and whole macadamia nuts. Serves 12.
Mango Sorbet
2 ripe sweet alphonso mangos
1 cup fresh cream, chilled
1/2 cup sugar, powdered
1 packet china grass
3 cups water
2 drops vanilla essence
1 ripe mango for garnishing
Peel and chop fruit, mashing to a coarse pulp. Break china grass in small pieces. Add to water, allow to soften. Cook stirring continuously till fully dissolved. Strain. Allow to cool to room temperature. Add mango pulp, sugar, vanilla essence. Chill till partially set. Beat cream till smooth. Add to partially set mixture. Beat till well blended. Set again till firm. Do not allow to over freeze till hard. The mixture should be scoopable and grainy. Serve chilled, garnished with slices or pieces or ripe mangos. 5 servings.
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