HECO Refrigerated biscuits make sticky buns a quick treat.

Mangoes star
in a tasty trio

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"The Electric Kitchen" airing in the second half of May features Denise Modglin and "New Ideas for Mangoes."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5:30 p.m. Tuesday and 5:30 p.m. Thursday on Oceanic Cable Channel 16.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Easy Mango Sticky Buns

1 cup brown sugar
1/2 cup corn syrup
1/2 cup butter or margarine
1 cup coarsely chopped macadamia nuts
1-1/2 cups chopped ripe mangoes
1/2 cup sugar
1/4 cup ground cinnamon
2 cans (17.3-ounce size) refrigerated biscuits

Preheat oven to 375 degrees. Grease a 13-by-9-inch pan.

Combine brown sugar, corn syrup and butter in pan; cook, stirring occasionally, until sugar dissolves. Add nuts and mangoes. Pour into prepared pan.

Combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon sugar. Place biscuits, cut side down, over mango mixture. Bake 25 to 30 minutes or until golden brown. Invert onto serving plate; serve warm. Makes 12 to 16 buns.

Mango Pretzel Fluff

1 cup coarsely crushed pretzels
1/2 cup butter or margarine, melted
1 cup sugar
8 ounces cream cheese
2 cups chopped mango
1 12-ounce container frozen whipped topping, thawed

Preheat oven to 400 degrees.

Combine pretzels, butter and 1/2 cup of the sugar. Press into a 13-by-9-inch pan. Bake 7 minutes; cool.

In a large bowl, beat cream cheese and remaining 1/2 cup sugar. Fold in mango and whipped topping; chill until ready to serve.

Just before serving, break pretzel mixture into small pieces; stir into mango mixture. Serves 6.

Note: Other fruits such as pineapple can be used in place of the mango.

Mango Angel Dessert

9-inch prepared angel food cake
1/2 cup lime juice
1 14-ounce can sweetened condensed milk
1-1/2 cup chopped mangoes

With a serrated knife, cut a 2-inch layer off top of cake; set aside. Hollow out cake, leaving 1/2 -inch shell.

Use an electric mixer to mix lime juice and milk until thickened; spoon into cake shell. Spoon mangoes over lime mixture. Replace cake top, cover and chill at least 4 hours. Serves 8.

Nutritional information unavailable.

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