GINGER-MANGO CREAM PIE
This rich and creamy pie has reduced fat, thanks to Neufchatel cheese and Greek yogurt.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Pulse granola and sugar in a food processor until finely chopped. Drizzle butter over granola mixture and pulse to combine. Press mixture into and up sides of a 9-inch pie dish. Bake until golden, about 10 minutes. Transfer to a wire rack and let cool.
- Beat cheese in a mixer until smooth. Add yogurt, honey, and ginger; beat until combined.
- Pour filling into prepared crust and chill in refrigerator until set, at least 6 hours and up to 1 day. Just before serving, arrange mango on top of pie and drizzle with honey.
Nutrition Facts : Calories 240 g, Cholesterol 37 g, Fat 12 g, Fiber 2 g, Protein 6 g, Sodium 111 g
GINGER-MANGO "NICE" CREAM
No need for dairy in this frozen treat. Frozen bananas and mango are pureed until thick and creamy with a bit of agave to enhance the flavor and keep the texture soft, not icy, when frozen.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Freeze 2 sliced bananas and 1 diced mango until firm, at least 4 hours. Puree in a food processor with 3 tablespoons agave syrup, 1/2 teaspoon grated fresh ginger and a pinch of salt until thick and smooth. Transfer to a small baking dish and freeze until firm. Scoop into bowls and top with chopped fresh mango.
MANGO CREAM
Provided by Food Network
Time 1h30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Peel the mangoes and cut them into pieces. Place the mango pieces in a medium-sized saucepan with water to cover and cook them over low heat for 10 minutes, or until very tender. When cooked, put the mango through a food mill until you have a thick pulp. Place the pulp in a small bowl, cover it with plastic wrap, and chill it for 1 hour. Meanwhile, whip the cream with an electric mixer or wire whisk, slowly sprinkling in the sugar. When the mango pulp is chilled, slowly fold in the sweetened cream, stirring only enough to make sure that the ingredients are well mixed. Pour the mango cream into individual sherbet glasses, sprinkle each serving with some of the toasted coconut, garnish with mint, and serve.
GINGER MANGO CREAM TART
Festive enough for a holiday party or a summer cookout, this bright and creamy mango tart has a crisp gingersnap crust and is topped with candied ginger, pistachios and toasted coconut. The no-bake crust, which is made from store bought gingersnaps, butter and light brown sugar, comes together in the food processor with the press of a button. For the filling, fresh or frozen mango is cooked with ginger and turmeric to deepen its flavor and brighten the color of the finished dessert.
Provided by Erin Jeanne McDowell
Categories cakes, pies and tarts, dessert
Time 35m
Yield One 9-inch cake (8 to 10 servings)
Number Of Ingredients 14
Steps:
- Prepare the crust: Add the gingersnaps to a food processor, roughly breaking them as you go, then pulse them into fine crumbs. (You should have about 2 1/4 cups). Add the melted butter, light brown sugar and salt to combine. Transfer the mixture to a 9-inch springform pan, then press it evenly into the base and halfway up the sides of the pan. Freeze while you make the filling.
- Prepare the filling: In a medium saucepan, heat the mango, sugar, ginger, turmeric and salt over medium heat, stirring occasionally, until the mango is very soft and starts to break down, 8 to 12 minutes. Cool for 10 minutes.
- Place 3 tablespoons cool water in a small microwave-safe bowl. Sprinkle the gelatin over the water and let bloom for 5 minutes. Microwave until fluid, 15 to 30 seconds. (Alternatively, the bowl of gelatin can be placed over a small pot of simmering water until melted.)
- Wipe out the bowl of the food processor, add the mango mixture and pulse until mostly smooth. Add the cream cheese and confectioners' sugar and pulse until combined and smooth. Scrape the bowl well, then pulse again to combine. Add the cream and process for 1 minute. Finally, add the melted gelatin and pulse briefly to combine.
- Transfer the mixture to the chilled crust and gently spread into an even layer. Wrap the pan in plastic wrap, transfer to the refrigerator, and chill for 12 hours (or up to 24 hours).
- Gently run a small offset spatula or thin knife around the outer edge of the cake to loosen the crust, then release the outer ring. Run a large thin knife between the springform base and the bottom of the cake and use a large spatula to gently transfer the cake to a serving platter. (Alternatively, you can keep the cake on the base and transfer them together to a serving platter.)
- If using any of the garnishes, sprinkle them around the outside edge just before slicing and serving.
MANGO BANANA PIE
This Dairy free Tropical Pie can be topped with fresh whipped cream if desired! A great summer time, Luau treat! 3 mangos diced and purred in a blender works great for the nectar if you can find the juice.
Provided by Rita1652
Categories Dessert
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine mango nectar, lemon juice, sugar, ginger, cinnamon and salt. Bring to boil over low heat.
- Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear.
- (Or you can cook in microwave oven stirring ever minute for 5 minutes total.).
- Cool.
- Combine with bananas and pour into baked pie shell.
- Chill. Serve with whipped cream.
Nutrition Facts : Calories 199.2, Fat 7.6, SaturatedFat 1.9, Sodium 190.4, Carbohydrate 32.1, Fiber 1.6, Sugar 16, Protein 1.7
TWO-TONE GINGER CUSTARD PIE
This silky, spiced custard is especially dreamy inside a crisp, flaky crust. Some custard pies use eggs as a binder - this one uses flour for a thick custard that always sets perfectly, creating a flat surface that's ideal for a dusting of sugar. This striking design requires just a sheet of paper and a sifter, while the topping itself is ground freeze-dried mangoes and strawberries mixed with confectioners' sugar. You can find the freeze-dried fruit at most grocery stores and health-food stores, where they are often grouped with the nuts and dried fruit. The pie can be made up to 1 day ahead, but for the cleanest look, it's best to apply the sugar within 2 hours of serving; beyond that, the sugar will eventually absorb moisture from the pie and begin to change color. But even if you skip the topping, the filling is beyond delicious all on its own.
Provided by Erin Jeanne McDowell
Categories pies and tarts, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it's lining the plate.
- Trim so that there's about ½ inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Dock the base and sides all over with a fork and refrigerate at least 30 minutes, and up to 2 hours.
- Place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Use a small brush to evenly paint egg wash on the edge of the crust. Cut a square of parchment paper and use it to line the crust. Fill with pie weights (or dried beans) up to the top edge. Place the plate on a baking sheet lined with parchment or foil.
- Transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake crust until the outer edge is just starting to turn golden brown, 12 to 15 minutes. Remove the parchment and pie weights, and continue to bake until the base appears set, 2 to 4 minutes more. If the dough puffs up anywhere, you can puncture it with a fork. Cool the crust completely. Reduce the oven temperature to 375 degrees.
- Make the filling: Whisk the granulated sugar and flour in a medium bowl to combine. Add the brown sugar and whisk to combine, breaking up clumps with the whisk or your fingers. Add the ginger, nutmeg, cinnamon, clove and salt and whisk to combine.
- Add the milk, cream and vanilla and whisk well to combine. Transfer the pie plate to the prepared baking sheet. Pour the custard into the crust.
- Transfer the baking sheet back to the oven, placing it directly on the baking stone if using. Bake until the crust is evenly golden brown and the custard appears set around the outer edge, 43 to 48 minutes; the center of the pie may still be jiggly, like pumpkin pie or cheesecake, but it will firm up as it cools. Let pie cool completely at room temperature on a rack.
- Make the topping: Use a food processor to grind the freeze-dried mango into a fine powder, or seal it in a plastic bag and crush with a rolling pin. Transfer to a small bowl, and whisk in 2 tablespoons of confectioners' sugar. Wipe out the food processor or use another plastic bag and repeat with the freeze-dried strawberries. Transfer to a small bowl, and whisk in the remaining 2 tablespoons powdered sugar.
- Place an 8 ½-by-11-inch piece of paper over the surface of the pie, leaving half of it exposed. Use a small sifter to sift the mango sugar onto the exposed surface of the pie. Carefully remove the paper, then cover the part of the pie sprinkled with mango sugar. Tap out the small sifter and use it to sift the strawberry sugar over the other side. Carefully remove the paper. If you like, brush any excess powder off the crust. (Save the remaining sugar in airtight containers for another use, such as dusting on baked goods.) It's best to apply the sugar within 2 hours of serving. The pie is best eaten the day it's made; store leftovers in the refrigerator.
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MANGO GINGER ICE CREAM PIE - ALLY'S KITCHEN
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Reviews 16Estimated Reading Time 2 minsServings 6
- Put the mango chunks in a food processor. Blend into a puree. Add the cream and ginger. Pulse several times to blend together.
- Pour into a springform pan. Cover with plastic wrap and aluminum foil. Set on a flat surface. Freeze overnight.
- When ready to serve, remove and let it thaw about 20-30 minutes. Gently move a butter knife around the perimeter to help release.
- Cut into slices with a serrated knife. Serve immediately with whipped cream and nut and granola bar pieces.
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- Heat oven to 350°F. In a large bowl, stir graham cracker crumbs, 1/3 cup sugar and butter until well combined. Firmly press mixture evenly into bottom and up sides of 9-inch pie plate. Bake 8-10 minutes until lightly browned. Cool completely on a cooling rack. Reduce oven temperature to 325°F.
- In a separate large bowl using an electric hand mixer on high speed, beat egg yolks 3-4 minutes until thick, creamy and pale yellow. Add sweetened condensed milk; beat on medium-high speed another 2 minutes. Stir in mango puree and lime juice until well combined.
- Pour and spread mango mixture evenly into bottom of fully cooled crust. Bake 25-30 minutes until center of mango mixture is just set. If crust is getting too brown, cover edges with foil.
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