Mango Kuchen Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight., The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into 4 portions. , On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the sides of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust. Pour 1 cup custard over fruit., For topping, combine the sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil. Bake at 350° for 35-40 minutes or until golden brown and custard reaches 160°.

Steps:

• Mix pie crust mix, coconut and 1/4 cup sugar.
• Add beaten egg and water, mixing until mixture holds together. Press into bottom of ungreased 13x9" pan.
• Bake 15 minutes or until top is dry.
• Arrange mangos on baked layer. Mix 1/2 cup sugar and cinnamon. Sprinkle over mangos.
• Mix sour cream and 1 egg and pour over mangos.
• Bake at 350' for 25-30 minutes or until egg mixture is set.