4 cups cooked mini sago
4 ripe mangoes, cut into cubed
1 can condensed milk
1 pack all purpose cream, chilled
1 small can evaporated milk
1. Put the chilled all purpose cream in blender and blend for 1 minute.
2. Add 1/4 of the ripe mango, condensed milk, and evaporated milk into the blender and blend together until the mangoes are blended thoroughly.
3. Transfer to a mixing bowl then add the cooked sago and the remaining cubed mangoes, and 4 drops of mango extract.
4. Mix and transfer to containers with lid. Put in the freezer for at least an hour before serving.
1 1/2 cups crushed graham cracker
1 tablespoon brown sugar
1/2 cup butter, melted
1/2 teaspoon cinnamon powder(optional)
1/2 cup mango puree
1 cup cream cheese
1/2 cup sour cream
2 raw eggs
1/2 teaspoon lemon extract
1/2 cup mango or mango puree
1/4 cup sugar
Whipping cream for garnishing (optional)
1. In a mixing bowl, combine crushed graham, cinnamon powder, sugar and butter then mix until well combined.
2. In a springform pan, spread and press down the crust mixture up to 1/2 inch thick then refrigerate for at least 10 minutes.
3. Bake in a preheated oven over 350 F for 15 minutes. Remove and set aside.
1. In a blender, combine mango puree, cream cheese, sour cream, eggs and lemon extract. Blend until smooth.
2. Pour and spread evenly the filling into the crust up to 1 inch thick then bake at 325 F for 40 minutes or until firm. Test for doneness, if toothpick inserted comes out clean. Remove and let it cool.
1. Boil sugar and remaining mango puree until slightly thicken.
2. Pour the mixture over the cheesecake. Add whipping cream on the side, chill at least 8 hours. Serve cold.
1 cup all-purpose cream
1 cup full cream milk
2 teaspoon unflavored gelatin
1 1/2 teaspoon white sugar
1 large sweet ripe mango, peel and cut into cubes
1/2 cup white sugar
1 tablespoon unflavored gelatin
2 cups water
1. In a bowl, combine all purpose cream, milk, sugar and gelatin. Mix for 5 minutes or until gelatin dissolves.
2. In a pan, simmer cream mixture over low heat for 15 minutes. Strain to discard any particles.
3. Pour the cream mixture 2/3 of serving cup. Refrigerate until firm.
1. In a bowl, dissolved gelatin in 1-1/2 cup water. Set aside for 10 minutes.
2. In a blender, combine mango, water and sugar. Blend until smooth. Strain to discard any fibers.
3. In a pan, combine mango mixture and dissolved gelatin then simmer over low heat for 5 minutes or until slightly thicken.
4. Pour mango-gelatin mixture over cream mixture. Refrigerate for at least 4 hours or until firm. Serve.
500 grams cream dory fillet, cut into serving pieces
cooking or vegetable oil for frying
ripe mango and green bell pepper strips for garnishing
1 large egg, beaten
1/2 teaspoon salt
1/2 teaspoon ginger powder
1/2 cup cornstarch
1/4 cup water
Spicy Mango Sauce:
1 fresh ripe mango, cut into strips
1/4 cup rum
1 tablespoon white sugar
1 tablespoon honey
1/4 cup water
1 tablespoon cornstarch (dissolved in 1 tablespoon water)
1. In a bowl, combine the cornstarch, egg, ginger powder, water, salt and fish fillet then stir to coat evenly.
2. Let sit for 15 minutes at room temperature.
1. In a frying pan, heat cooking oil and deep fry fish pieces for 3 minutes or until golden brown.
2. Drain on paper towel and set aside.
1. For the sauce, In a sauce pan over medium heat, combine rum and mangoes then stir cook until the sauce reduced.
2. Add honey, sugar and water then mash the mangoes until puree. Add chili flakes then adjust sweetness according to taste.
3. Add dissolved cornstarch then keep stirring until the sauce thickens. Remove from heat.
1. In a serving plate, place fried fish fillet then add mango and bell pepper strips.
2. Pour the sauce on top, serve and enjoy.
The most common recipes I encounter for muffins calls for blueberries. However, blueberries can be pretty expensive since they are not usually grown locally. This muffin is using ripe mangoes which are commonly available in the market all year round. The mango gives this muffin a summery tropical feel that you got to try.
For the muffin:
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
1 3/4 cup all purpose flour
2 teaspoons baking powder
1 tablespoon buttermilk powder dissolved in 1/2 cup milk (or water)
1 cup mango, seeded and diced
1/2 cup chocolate chips
For the coconut streusel:
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon white sugar
3 tablespoons desiccated coconut
1 pinch salt
1. In a bowl, beat the butter, sugar, and salt until smooth. Add one egg and beat until completely blended. Add the second egg and beat again.
2. In a separate bowl, combine the flour and baking powder. Stir into the butter mixture alternately with the buttermilk in 3 parts. Toss the chocolate chips in flour (to avoid sinking at the bottom of muffin) then fold into the batter together with the mango.Fill the prepared muffin cups.
3. To prepare the coconut streusel, combine flour, the cinnamon, sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in butter until completely incorporated into the flour. Sprinkle on top of the filled muffin cups.
4. Bake in preheated oven at 350F for 25 minutes or until toothpick inserted at the middle comes our clean.
1 cup whip cream
1/2 tablespoon vanilla extract
1/4 cup Honey
1 ripe mango, peeled, pitted and diced (chopped some into small pieces)
1 cup crushed graham cookies
1. In a mixer, combine cream, vanilla extract and honey then whip until stiff peaks.
2. Add chopped mango and mix until just blended.
1. In a serving glass, add a layer of crushed graham then a layer of mango-cream mixture.
2. Add another layer of crushed graham then another layer of mango-cream mixture.
3. Add another layer of crushed graham then top with diced mango.
4. Repeat the procedure for the remaining glasses.
5. Refrigerate for 45 minutes before serving.
Filipino Style Recipe: This crisp and sweet meringue is perfect with the freshness and tangy flavor of the mango. It is a perfect balance of different flavors and textures. This will be surely enjoyed by adults and kids alike.
4 egg whites from 4 large egg
pinch of salt
1 cup confectioners sugar
1 teaspoon cornstarch
1 teaspoon white vinegar
1 piece ripe mango, diced in small chunks
1. Preheat oven at 400 degrees Fahrenheit. Line baking sheets with parchment paper then sprinkle with flour. Set aside.
2.In a bowl of an electric mixer fitter with whisk attachment, beat egg white and salt until still peaks form.Add cornstarch and vinegar and mix until just combine.
3. Scoop around 3 tablespoon of the meringue mixture into the baking sheets and form into small nest. Do the same to make other nests.
4. Place in the oven and lower the temperature to 210 F. Bake for 30 -35 minutes or until the meringue is crisp on the outside.Turn off the oven and open the oven door but leave the meringue to cool inside.
5. Remove from oven. Transfer to wire rack to cool completely. Top only with the mango when ready to consume to keep the crispiness of the meringue.
Filipino Style Recipe: My version of Mango Panna Cotta is very simple to prepare yet looks very elegant. This dessert will definitely impress your guests. It is very light and refreshing to the taste buds. Dont be intimidated by the name and try it! You may replace the whipped cream layer with coconut milk and agar agar.
1 cup crushed grahams
4 tablespoon sugar
2 tablespoon melted butter
1 cup whipped cream
1 pack instant pudding mix, mago flavor
1 piece ripe mango, cheeks removed and chopped
1. In a mixing bowl, combine the crushed grahams sugar and melted butter. Press onto the bottom of the serving glass around 2 tablespoon each.
2. Add the whipped cream on the next layer until half of the glass. You can use a plastic bag and cut on the edge to pipe the cream easily into the glass.
3. Prepare the pudding mix according package instruction. Pour on top of the whiped cream until almots full. Chill until the pudding is set. Top with the ripe mango.
Filipino Style Recipe: Mango Muffins is my Filipino version of popular Blueberry Muffin. The muffins are moist and full of flavor. You can definitely enjoy summer in every bite.
2 1/4 cup flour
1 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 cup milk
1 tablespoon buttermilk powder
2 teaspoon vanilla
1/2 cup ripe mango, diced
4 tablespoon flour
1 tablespoon butter, softened
2 tablespoon brown sugar
1 tablespoon ground cinnamon
1. In a large bowl, combine the flour, sugar, salt, and baking soda.
2. In a medium bowl, combine the milk and buttermilk. Add the eggs and vanilla and stir until just combined.
3. Pour the milk mixture into the flour mixture. Mix until just combined. Do not over mix.
4. Fold the mango into the batter.
1. To make the streusel, combine the flour, brown sugar, cinnamon and butter until you form coarse crumbs. Sprinkle on top of each muffin.
1. Line the muffin pan with muffin cups. Fill each muffin cup with the batter.
2. Bake in preheated oven at 350 Fahrenheit for 20-25 minutes.
3. Remove from the oven and let it cool.
Filipino Style Recipe: Mango Papaya Smoothie is another healthy and refreshing beverage. This beverage is made of mango, papaya, sugar and crushed ice. This refreshing beverage is similar to other healthy shakes and best to serve during summer season.
Estimated time of preparation: 5-8 minutes
Good for 2 glasses
1 ripe mango
1 1/2 cup ripe papaya
4 tablespoon sugar
1/2 cup water
2 cups crushed ice
1. Put the ripe mango and papaya in the blender and pulse 4 times.
2. Add the sugar and crushed ice and water.Mix in the blender until all ingredients are smooth.
3. Pour on glass, serve and enjoy!