Fresh Mango Elixir Recipes

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AZTEC ELIXIR

Provided by Food Network

Categories     dessert

Time 25m

Yield 2 serving

Number Of Ingredients 10



Aztec Elixir image

Steps:

  • In a medium bowl, combine the Cocoa Powder Blend ingredients well. Store in an airtight container in a cool dry place.
  • In a saucepan, combine the milk and cream and heat until warm over medium high heat.
  • Once warm, turn heat down to low and add 3/4 cup cocoa powder blend. Blend with a whisk and steep with the cinnamon for 10 minutes.
  • After steeping, bring the mixture to a boil, and strain, to remove cinnamon stick and vanilla bean chunks. Pour into a blender and pulse, to add air and create a foamy head. Serve immediately in a bowl with whipped cream. Sprinkle with ancho chile powder and garnish corn husks.

2 cups chocolate shavings, Scharffen Berger or Callebaut
1 cup cocoa powder, Scharffen Berger or Cacao Barry
2/3 cup sugar with 1 vanilla bean chopped and mixed into the sugar
1 tablespoon ancho chile pepper powder
1 tablespoon cornmeal
1 cup 2 percent or whole milk
1/3 cup heavy cream
2 cinnamon sticks
Whipped cream, as an accompaniment
Corn husks and ancho chile powder, as a garnish

FRESH MANGO BREAD

I make lots of these during mango season and give away to friends and family. It's great for breakfast or afternoon snack! Sometimes I even stick it in the toaster for a different texture.

Provided by Grace Lynn

Categories     Breads

Time 1h20m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 10



Fresh Mango Bread image

Steps:

  • Preheat oven to 350 degrees.
  • Combine all of the dry ingredients.
  • Beat eggs with oil and add to flour mixture.
  • Add mangos, lemon juice and raisins.
  • Mix well.
  • Pour into 2 greased 8x4 loaf pans.
  • Bake for about 1 hour or until toothpick comes out clean.

2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1 cup granulated sugar, can substitute 1/4 cup for dark brown sugar (better crust)
2 large eggs
3/4 cup vegetable oil
2 1/2 cups mangoes, peeled and chopped
1 teaspoon lemon juice
1/4 cup raisins

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