RECIPES
Easy and delicious recipes made with items you can find at your local market! Click the thumbnaill to open the recipe.
INGREDIENTS
1 cup diced ripe mango
5 beaten eggs
2 tbsp corn starch
1 tsp vanilla essence
1 ½ lbs cream cheese
Sprig of fresh mint
1 cup sugar
1 ½ cups whipped cream
Crust:
Crushed digestive biscuits
1 ½ cups melted better
METHOD
- To prepare the crust, add melted butter to crushed biscuits and mix well. Place biscuit mixture in a cake pan, flatten evenly, then refrigerate.
- To prepare the filling, beat cream cheese and sugar for five minutes in a stand mixer. Add eggs gradually until mixture becomes light and airy.
- Switch to the slowest setting of the mixer, add corn starch and allow to mix evenly. Turn off mixer then fold in whipped cream and vanilla essence by hand.
- Pour mixture over the crust, then bake for 45 mins at 350̊ F. After 15 mins, reduce heat to 300̊ F.
- Cool, then top with ripe mangoes and fresh mint. Refrigerate for 24 hours.
Recipe by Chef Lwanga Edward of the Mango Tree Restaurant from the Mango Recipe Book
Mango Cheesecake with Fresh Mint
From the island of St. Lucia
INGREDIENTS
2 ripe mangoes
1 red bell pepper
1/3 red onion
Parsley
2 firm tomatoes
2 tbsp olive oil
Pinch of salt
Pinch of black pepper
METHOD
- Peel and finely chop the mangoes
- Dice the sweet peppers, red onions, parsley and tomatoes
- In a serving bowl, combine all the chopped ingredients and mix well
- Drizzle 2 tablespoons of olive oil over the mixed ingredients
- Season with salt and black pepper to taste
Recipe by Chef O’Neil Daly of Flavours of the Grill from the Mango Recipe Book
Mango Salsa With Fresh Vegetables
From the island of St. Lucia
INGREDIENTS
1 ½ cups of ripe mango puree
1 cup milk (optional)
Cherries (for garnish)
½ cup of ice
METHOD
Blend ingredients until evenly mixed
Pour mango smoothie mixture into glass and garnish with fresh fruit or cherries.
Serve chilled
Recipe by Wendy, mixologist of Pink Papaya from the Mango Recipe Book
INGREDIENTS
5 ripe mangoes (chopped)
¼ cup sugar
½ cup ice
¼ cup lime juice
¼ cup caramelized
strawberries (optional)
METHOD
- Blend chopped mangoes until smooth form a mango puree
- In a sauce pan, combine lime juice and sugar over medium heat. Stir until sugar dissolves
- Pour sugar syrup into mango puree and mix
- Chill until cooled, for about 3-5 hours
- Pour sorbet mixture into an ice cream maker or freeze in an air tight container for up to 1 week
- Let sorbet soften slightly and sprinkle strawberries on top before serving
Recipe by Chef Vernace of Tapa on the Bay from the Mango Recipe Book
INGREDIENTS
4 ripe mangoes
½ cup plain yogurt
½ cup milk (optional)
Ice (optional)
METHOD
- Place mangoes and yogurt into a blender and blend for 2 mins or until the mixture is smooth and thick.
- For a milk shake consistency, add ice and blend for an additional 1-2 minutes.
- Pour mixture into a cup and serve.
Recipe by Chef Vikram of Spice of India from the Mango Recipe Book