Tag: Mango

Mango Citrus Tart

I’ve owned a tart pan with a removable bottom for years and have only used it a handful of times. I believe I bought it to make a frangipane tart over 10 years ago. If you search my blog, you can find the recipe. The pictures are so bad from that post that I will refrain from posting the link.  In case you are wondering though, frangipane is basically as an almond tart. You can use almond flour, almond paste or ground almonds to make the custard filling and it usually has a fruit added in as well. I got to dust off my tart pan to make a Mango Citrus Tart I recently came across in an issue of Food Network Magazine. And don’t worry, you don’t have to peel or chop any mangoes to make this tart, you simply use frozen mango pulp thawed as the base for the filling.

Before I made the filling, I made the crust for the tart. In my food processor I processed graham crackers until they were finely ground before adding in melted butter. Once the mixture was combined, I pressed it into the bottom and up the sides of the tart pan. To make sure the crust was even and compact in the pan I used the bottom of a glass to press and smooth it down. After baking the crust, I let it cool on wire rack while I made the filling.

To make the filling I combined the mango puree with eggs, cornstarch, sugar, salt, lime and lemon juice in a medium saucepan. After whisking everything together until it was combined, I used a rubber spatula to stir it while heating it on medium-low heat until it was slightly thickened. Don’t make the same mistake I did, I stopped stirring for a few seconds and the mixture immediately started to bubble. Thankfully nothing bubbled over, and it didn’t scorch.  I removed the filling from the heat and stirred in unsalted butter until it melted.

Once the filling was ready, I placed the crust on a baking sheet and strained it through a fine mesh sieve directly into the cooled crust.

I then placed it in the oven for about 30 minutes. I ended up baking it a few minutes too long as the filling ended up cracking in a few places…

But it was nothing that a little whipped cream and lime zest couldn’t cover up and besides it didn’t alter the flavor of the tart one bit. It was delish! Not too sweet and the mango flavor was spot on!

Mango Citrus Tart

Ingredients:

For the crust:

14 whole graham crackers

2 tablespoons sugar

1/4 teaspoon kosher salt

6 tablespoon unsalted butter, melted

For the filling:

1 14oz package frozen mango puree, thawed*

6 large eggs plus 2 egg yolks

1 tablespoon cornstarch

1/2 cup sugar

1/4 cup lime juice

3 tablespoons lemon juice

Pinch of kosher salt

4 tablespoon unsalted butter, cubed

*To thaw the puree I placed it in the refrigerator overnight

For the topping:

1 cup heavy cream

2 tablespoons confectioners’ sugar

1 teaspoon vanilla extract

Zest of 1 lime

Directions:

Preheat the oven to 350 F.

For the crust: Break the graham crackers into pieces and place in the bowl of a food processor along with the sugar and salt. Process until the crackers are finely ground. Add in the butter and pulse to combine. Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan. Bake for 12 minutes in the preheated oven until the crust is golden. Transfer to a wire rack to cool.

For the filling: In a medium saucepan whisk together the mango puree, whole eggs, egg yolks, cornstarch, sugar, lime juice, lemon juice and salt until smooth and combined. Cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture begins to thicken, about 7 to 10 minutes. Remove from the heat and add in the butter and stir until the butter has completely melted.

Place the cooled crust on a baking sheet. Strain the mango filling through a fine mesh sieve directly into the crust. Bake until the filling is set but the center is still a bit jiggly, 25 to 30 minutes. Let cool to room temperature before refrigerating for 4 to 6 hours.

For the whipped cream: Combine the heavy cream, confectioners’ sugar and vanilla extract in a medium bowl and beat with a hand mixer on medium speed until stiff peaks form.

Prior to serving the tart top with the whipped cream and sprinkle zest on top.

Recipe from Food Network

Brioche Donuts with Mango Cream Filling

I’ve been on a bit of a donut kick. It started about 2 months ago when I heard about a new donut shop not far from me… East Main & Main. They make gourmet donuts with flavors like key lime, lemon blueberry, pumpkin and red velvet just to name a few. And then I read about another donut shop, also not far from me, Dough Me A Flavor. Let’s just say I wasn’t impressed with their donuts. The ones I got all tasted the same sans the topping and when I walked in I wasn’t hit with that lovely sweet bakery smell. So, next time I’m in the mood for a not-so-typical donut flavor I’ll be heading back to East Main & Main. Or, I can just fry up another batch of these Brioche Donuts.

Now, I have made donuts before, but, they were baked and not filled. And didn’t involve me using yeast. I’m always apprehensive when I have to work with yeast. Usually my dough doesn’t rise, or it somehow doesn’t rise enough. Thankfully this time all worked well. I made dough and let it rest for about 2 hours…

And it did rise about 2x its size. It was a little sticky so I refrigerated it for about 15 minutes so that it was manageable.

Next, I formed the dough into 9 balls and placed it on a parchment lined baking sheet.

I covered it with plastic wrap and after an hour the dough had almost doubled.

While I waited for the dough to rise again I started on the mango filling. I peeled and sliced a mango and pureed the pulp in a blender until smooth. In a chilled bowl I beat heavy cream with chilled beaters until soft peaks formed. I then folded in the mango puree and then refrigerated the cream until I was ready to fill my donuts so that the cream could firm up since adding the puree will thin it out. If you’re not a fan of mangoes, use this method to make the cream filling with your favorite fruit, or you could fill the donuts with your favorite flavor of jelly

Once the dough was ready, I fried them and then let them cool on paper towels.

And once they were cooled I used the end of a fork to poke a hole in the side of the donuts and then filled them with the mango cream using Wilton Tip 230.

And finally, I sprinkled them with confectioners’ sugar.

These were delicious! And were still good a day or two later after being stored in the refrigerator.

 

Brioche Donuts with Mango Cream Filling

Ingredients:

1/4 cup water, plus 1 tablespoon

1/8 cup (2 tablespoons) superfine (caster) sugar

1 1/8 teaspoons active dry yeast

1 tablespoon rum

3 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon salt

1/4 cup butter, cubed and at room temperature

1 ripe mango

1 cup cold whipping cream

Vegetable oil, for frying

Confectioners’ sugar for sprinkling

Directions:

Heat the water in a bowl until it’s warm, but not hot enough that you wouldn’t be able to test it with your finger comfortably. Stir in the sugar and yeast until both are dissolved. Cover and set aside until foamy, about 10 minutes.

In the bowl of a stand mixer fitted with the dough hook, combine the yeast mixture, egg, rum and vanilla. Mix together and then add in the flour and salt. Knead on low speed until a shaggy dough begins to form.

Add the butter, one cube at a time and mix on medium speed. Waiting to add the next cube until the previous one has been incorporated into the dough.

Knead for 6 to 8 minutes in the mixer until the dough is smooth and glossy – if doing this by hand it will take about 10 minutes. Cover with plastic wrap and let it rest for an hour or two until it has doubled in size.

Form the dough into 9 small rounds, placing them on a parchment lined baking sheet. Cover loosely with plastic wrap and allow to double in size, about an hour more. If you find that the dough is too sticky to form the rounds place the dough in the refrigerator for about 15 minutes.

While the dough is resting make the filling. Peel and slice the mango and puree the pulp in a blender until smooth. Using a chilled bowl and beaters (place both in the freezer for about 20 minutes before making the cream) whip the heavy cream until soft peaks form. Fold the mango puree into the heavy cream until completely incorporated. Place in the fridge until ready to use so that the cream can firm up.

When the dough is ready, fill a pot about 2/3 of the way with the oil and heat on medium low heat. When the oil is ready lift the balls and slide them in the oil and cook for two to three minutes on each side, until golden-brown. Drain on paper towels.

Once the donuts are cool use the end of a fork to poke a hole in the sides of the donuts and then fill them with the heavy cream using a piping bag or bottle.

Dust with confectioners’ sugar and serve. Store remaining donuts in the fridge for 2 to 3 days.

Recipe from The Desserted Girl