Tag: mango puree
Mango Cardamom Cookies with a Mango Glaze
How about some cookies?
- 1 stick unsalted butter, room temperature
- 1 cup turbinado sugar
- ½ cup mango puree
- 1½ teaspoons lemon zest
- 1 teaspoon vanilla extract
- 10 cardamom pods, crushed and the green skin removed (equivalent to 1 teaspoon cardamom powder)
- 1 egg
- 2½ cups white whole-wheat flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup buttermilk
Preheat oven to 400 degree F.
In large mixing bowl, cream butter and sugar together in an electric mixer. Add the mango puree, lemon zest and egg; mix well. In a medium bowl, sift the flour, baking soda, baking powder and salt. Carefully fold in the dry ingredients and buttermilk into the wet mixture with a rubber spatula. Drop a small scoop full of dough onto 2 parchment-lined cookie sheets. Bake for about 15-18 minutes or till golden brown. Transfer to a wire rack to cool. Drizzle the mango glaze with a fork on the cookies.
Mango Glaze
- 1 cup powdered sugar
- 4 tablespoons mango puree
Whisk the powdered sugar with the mango puree until smooth. Drizzle on the cookies.
Mango Yogurt Panna Cotta
I made this for a dinner party we were having. I served a panna cotta that my cousin made for fourth of July- it was a vanilla coconut one with a mango sauce.
For this dinner I decided to experiment with a low fat version of a panna cotta. Usually this summer dessert calls for cream mixed in with gelatin. I used non-fat Greek yogurt and a bit of half and half. I heated the half and half and melted the gelatin and sugar before mixing it with the yogurt and the mango puree. That was it- I poured the mixture into containers and
I love making this dessert since it is so simple and quick to make. The low-fat version was an excellent try and a bit hit. It was a great combination of sweet and tangy. The mango puree brought it the delicious tanginess and the yogurt provided great creaminess without any of the fat.
Try this dessert for your next summer get together- it is delicious!
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Grilled Shrimp with a Spicy Mango Glaze
Shrimp is a staple in our family. We all love it and I am challenged to prepare it in different ways while incorporating it in different cuisines. These days with the way the economy is, I buy frozen shrimp from the market to save money and keep it in my freezer. There is a big price difference between the fresh and frozen. I always look for wild shrimp caught in the US. While making dishes with very bold flavors, frozen shrimp is perfect- but I wouldn’t use it for a shrimp cocktail or a ceviche- fresh is the way to go with such dishes.
I had the mango puree in my fridge and I had read a recipe for a fish glazed with a mango sauce. I decided to use shrimp instead and add the puree instead of using fresh mangoes- my daughter does not want me to use the fresh mangoes for anything but her consumption! I decided to make the sauce tangy and a little spicy- perfect for a summer evening dinner. It was a warm day and I knew I was in the mood to grill. The dish didn’t take very long to make at all. The sauce was done in 20 minutes and the shrimp took all of 5 minutes to grill. I prepared a coconut lemongrass rice with it- I will post the recipe tomorrow. My daughter does not like anything too tangy- so I didn’t glaze her share of the shrimp on the grill. She really enjoyed them especially with the rice. It was a perfect meal for a warm evening and we drank a yummy sauvignon blanc with it.
With warmer evenings ahead of us my goal is to come up with dishes that are easy to prepare, don’t take a long time to cook and are delicious! What do you cook during the summer months and are you buying less or different items to save on your grocery bill??
Marinade
- 1/3 cup rice wine vinegar
- ¼ cup packed brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 serrano chilies, deseeded and chopped
- 1 tablespoons fresh ginger
- Juice of one lemon
- ½ cup mango puree
Shrimp
- 1 pound shrimp
- 1 tablespoon olive oil
- 1 teaspoon salt
- ¼ cup cilantro, chopped
Combine the vinegar, brown sugar, cumin, salt, Serrano chilies, ginger in a small saucepan. Bring to a boil and simmer for 3 minutes or until caramelized. Mix in the mango puree and simmer for another 10 minutes on low heat. Add the lemon juice and taste for seasonings. Keep aside.
Coat the shrimp with olive oil and salt. Right before grilling add ¼ cup of the mango glaze to the shrimp and mix well. Place the shrimp on the grill and brush the mango glaze on top. Cook for a minute, change sides and brush with mango glaze. Remove from grill and set aside on a warm plate. Garnish with cilantro and a drizzle of the mango glaze on top.