Papaya And Mango With Mango Cream Recipes

Steps:

• Whisk lime juice, honey, lime zest, balsamic vinegar, and brown sugar together in a small bowl.
• Place mangos and papaya in a large bowl. Stir lime dressing again and pour over fruit. Lightly stir fruit and dressing, cover, and refrigerate for 1 hour.

Steps:

• Take one thick slice from the mango and, while still on the skin, slash the flesh with a sharp knife in a criss-cross pattern to make cubes.
• Turn the piece of mango inside-out and cut away the cubed flesh from the skin.
• Place in a bowl, mash with a fork to a pulp, and then add the cream and mix together well. Spoon into a freezer container and freeze for about 1-1 1/2 hours, or until half frozen.
• Meanwhile, put the apricots and orange juice in a small saucepan. Bring to a boil and then simmer gently until the apricots are soft, adding a little more juice or water if necessary, so that the apricots remain moist. Remove the pan from the heat and set aside to cool.
• Chop or dice the remaining mangoes and place in a bowl.
• Cut the papaya in half, remove the seeds and peel. Dice the flesh and add to the mango.
• Pour the apricot sauce over the fruit and gently toss to coat.
• Stir the half-frozen mango cream a few times until spoonable, but not soft.
• Serve the fruit topped with the mango cream.

Steps:

• Combine all ingredients in saucepan.
• Bring to boil over moderate heat, stirring frequently.
• Reduce heat.
• Simmer uncovered for 30 or 40 minutes until most of the liquid has cooked away and mixture is thick, stirring often.
• Spoon jam into hot sterilized canning jars.
• Fill jar to within 0.125 in from top.
• Seal quickly and tightly.

Steps:

• In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving.

Steps:

• In a medium bowl, stir together the mango, papaya, and liqueur. Let stand at room temperature for 30 minutes, stirring occasionally.
• Meanwhile, in a food processor or blender, process the ricotta and sugar until smooth. Transfer to a small bowl. Stir in the lime zest. Cover and refrigerate until the mango mixture has macerated.
• To serve, spoon the mango mixture into shallow dishes. Drizzle each serving with the ricotta cream. Sprinkle each with coconut.
• Nutrition information
• (Per serving)
• Calories: 84
• Total fat: 1.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 3mg
• Sodium: 69mg
• Carbohydrates: 13g
• Fiber: 1g
• Sugars: 12g
• Protein: 4g
• Calcium: 133mg
• Potassium: 142mg
• Dietary Exchanges
• 1 other carbohydrate
• 1/2 very lean meat