THE ELECTRIC KITCHEN
’Tis the time for yummy mango desserts
Go to any of the local farmers' markets and you'll see beautiful fresh, ripe, local mangoes in stock.
This made us ono for mango desserts, so we looked in our file of old recipe booklets that our retired home economists put together for cooking demonstrations. We found several yummy, old-time favorites that we hadn't heard about in a while.
How to freeze mangoes
» Prep work: Pare and slice mangoes.
» Pack with sugar: Sprinkle 1 tablespoon sugar over each cup of mangoes; mix gently. In moisture-vapor-proof containers or plastic freezer bags, mangoes will last frozen up to 6 months.
» For longer storage, pack in syrup: Bring 2 cups water to boil and add 1/2 to 1 cup sugar. Stir to dissolve; cool. Place mango slices in containers; cover with syrup, leaving 1-inch headspace.
» Tip: Freeze fruit in 2-cup or 4-cup portions, as most recipes will call for that much fruit.
The Mango Cake Pudding is a nice homey and comforting dessert that's made even better with a scoop of ice cream.
The Mango Mousse is fast and easy to prepare and very refreshing. Serve it in a wine glass, topped with fresh mint leaves for an impressive dessert.
For the Mango Pie, if you're not into making and rolling your own pie dough, the ready-made pie crusts available in the refrigerated section of your supermarket will make quick work of a fresh "almost home-made" dessert.
If you're lucky enough to have a mango tree, or maybe a generous friend who'll share their abundant crop with you, consider freezing some fruit for future use. All three of this week's recipes are well-suited to both fresh and frozen mangoes.
Mango Cake Pudding
4 cups sliced mangoes
1-1/2 cups sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 cup unsifted flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup milk
1/2 cup butter or margarine, melted
1 pint vanilla ice cream
Preheat oven to 350 degrees.
Combine mangoes, 1/2 cup of the sugar, cinnamon and allspice; pour into 8-by-8-inch glass baking dish.
Combine remaining 1 cup sugar, flour, baking soda, salt, milk and butter; stir just until smooth. Pour over mango mixture. Bake 45 minutes or until golden brown.
Serve warm topped with ice cream. Serves 8.
Approximate nutritional analysis, per serving: 450 calories, 16 g total fat, 10 g saturated fat, 35 mg cholesterol, 650 mg sodium, 74 g carbohydrate, 2 g fiber, 58 g sugar, 4 g protein.
3/4 cup ripe mango pulp
2 tablespoons lemon juice
1 cup heavy cream, whipped
Combine mango pulp and lemon juice. Gently fold in whipped cream. Pour into freezing tray or mold and freeze until firm. Serves 6.
Approximate nutritional analysis, per serving: 150 calories, 15 g total fat, 9 g saturated fat, 55 mg cholesterol, 15 mg sodium, 6 g carbohydrate, 1 g fiber, 4 g sugar, 1 g protein.
Pastry for 2-crust pie
6 cups sliced mangoes
2/3 to 3/4 cup sugar
1-1/2 to 2 tablespoons flour
1/8 teaspoon salt
1/2 teaspoon grated lemon rind
1-1/2 teaspoons lemon juice
1/4 teaspoon nutmeg
1/2 teaspoons cinnamon
1 tablespoon butter or margarine
Preheat oven to 425 degrees. Line a 9-inch pie plate with pastry. Place half the mangoes into prepared pie plate.
Combine sugar, flour, salt, lemon rind, lemon juice, nutmeg and cinnamon; sprinkle half of mixture over mangoes. Add remaining mangoes and sprinkle with remaining sugar mixture. Dot with butter. Cover with remaining pastry. Bake 40 to 50 minutes. Serves 8.
Approximate nutritional analysis, per serving: 400 calories, 17 g total fat, 4.5 g saturated fat, 5 mg cholesterol, 300 mg sodium, 62 g carbohydrate, 4 g fiber, 37 g sugar, 4 g protein.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com