Yogurt and Mango Cream

Ingredients:

200 ml yogurt
100 ml cream
100 g refined sugar
1 small can of mangoes in syrup
1 tbsp rum
2 egg whites
Icing sugar

Preparing:

Stir the rum with 70 g sugar.
Add the yogurt and whipped cream.

Beat the egg whites with the remaining sugar on the verge of snow.
Incorporate to the yogurt mixture in the surrounding form.

Place mango cubes in individual cups halfway.
Pour yogurt cream on top and decorate with mango wedges and icing sugar.

Easter Mango and Nuts Jam

Ingredients:

750 g sugar
200 g chopped walnuts
2 ripe mangos, peeled and cut into cubes
1 lemon, the juice and grated rind zest

Preparing:

Cook over medium heat the mangos with the lemon juice and rind and half the sugar.
Add the remaining sugar and walnuts when boil.
Stir constantly with wooden spoon for 1 hour.
Pour the jam into a clean and sterilized jar.

Christmas Mango Foam

Ingredients:

1 cup cream
3/4 cup sugar
3/4 cup cold water
2 tbsp rum
2 tbsp lemon juice
1 tbsp unflavored gelatin
1 tsp powdered ginger
The pulp of 4 mangoes

Preparing:

Moist the unflavored gelatin in cold water until espoge.
Heat in a water bath until dissolve well and reserve.

Liquefy the mango pulp with sugar, lemon juice and ginger.
Pour into a pot, cook until get a thick sauce and remove from fire.

Whip the cream until it forms peaks.
Incorporate the mango mixture in sorouding form.
Add the rum and pour the mixture into individual pots.

Refrigerate for 2 hours and serve.

Thanksgiving Mango Mousse

Ingredients:

1 mango big mature, the pulp
1/2 liter cream
6 tbsp sugar
4 tbsp warm water
1 sheet unflavor gelatin

Preparing:

Liquefy the pulp of the mango with sugar.

Whip the cream until it forms whipped cream.

Dissolve gelatin in the warm water.
Add gelatin to whipped cream and stir.
Incorporate the mango mixture.

Pour the mixture in individual molds.
Refrigerate for 8 hours and serve.

Healthy Mango Cake

Ingredients:

1 cup mashed mango
1 cupflour
1 cup whole-grain flour
1 cup sugar
1/3 cup natural yogurt
8 oz butter
2 eggs
1/2 tsp baking powder

Preparing:

Stir butter with the sugar until forming a spongy mixture.
Incorporate beating the eggs.
Add mango and yogurt, without letting beat.

Sift flours along with the baking powder.
Mix with the mango mixture.

Spill the mixture into a greased mold.
Bake at 170ºC (350ºF) for 1 1/4 hour.

Mango Cheesecake

Ingredients:

2/3 cups mashed handle
1 cup granola with mixed dry fruits
1 cup whipped cream
220 g cream cheese
2 tbsp butter
1 tsp orange juice
4 gelatin laminae

Preparation:

Mix the granola with melted butter to form a crust.
Place the mixture in a greased mold and refirgerate for 20 minutes.

Dissolve the gelatin in 3 tsps of water and put in the microwaves for 10 seconds.
Add the gelatin to mashed and the orange juice.
Beat the cream cheese and add the previous mixture.
Incorporate the whipped cream in surrounding form.

Spill the mixture on the shell and to cool more by 4 hours.

Mango Puddin

Ingredients:

2 tablespoons lemon juice
2 cups mango pieces
5 eggs
2 tablespoons sugar

Preparation:

Mix the yolks and the lemon juice until they are pale.
Add the mango and the sugar.

Place it in a container and separate.

Beat the albumens at verge of snow.
Incorporate in surrounding form to the previous mixture.

Distribute in 8 glasses ren.
Let cool covered with plastic paper for 20 minutes.