MANGO PUDDING (FLAN DE MANGO)
Pure Puerto Rican recipe that we call 'flan de mango.' The mango may be substituted with pumpkin or yam puree.
Provided by BAKERSUNLIMITED
Categories World Cuisine Recipes Latin American Caribbean
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
- In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
- Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.
Nutrition Facts : Calories 259.2 calories, Carbohydrate 42.7 g, Cholesterol 110.2 mg, Fat 7 g, Fiber 0.5 g, Protein 7.3 g, SaturatedFat 3.5 g, Sodium 99.4 mg, Sugar 40.8 g
PUERTO RICO MANGO DISH PIE
Steps:
- 1. Peel and slice ripe mangoes 2. Sautee mango slices in butter and add rum 3. Add sugar, allspice, lemon juice and vanilla. 4. Cook until mangoes are soft and a smooth syrup is formed. 5. Fill deep pie crust with mangoe mix and top with crust 6. Brush crust with milk and sprinkle with sugar Bake at 350 degrees oven for 35 minutes or until crust is golden. Let stand before slicing.
LIMBER DE MANGO (MANGO ICY TREAT-PUERTO RICO)
What is a limber? It's kind of like a popsicle, but is usually served in a small plastic cup and made with natural fruit juices. It's very rich in flavor and texture, since often the pulp of the fruit is not removed from the mix. Tip: You'll know a mango is ripe if it's tender to the touch and you get the strong scent of mango when you smell it. Servings are a approximate. From Modern Mami.
Provided by Sharon123
Categories Frozen Desserts
Time 10m
Yield 2-3 5 oz. cups
Number Of Ingredients 3
Steps:
- Pour mango juice into small plastic cups (5 oz).
- Place in freezer until frozen solid.
- Enjoy!
Nutrition Facts : Calories 201.6, Fat 1.3, SaturatedFat 0.3, Sodium 3.4, Carbohydrate 50.3, Fiber 5.4, Sugar 45.9, Protein 2.8
CAZUELA
Puerto Rican cazuela, a richly spiced crustless pie with a texture between thick custard and bread pudding, is a unique dessert with a complex history. The name means "cooking pot" in Spanish, and the key ingredients - batata (white sweet potato), pumpkin and coconut milk - and the traditional cooking process speak to the island's African ancestry. Flavored with ginger, cloves, cinnamon and anise, this dish also includes spices brought to the Caribbean during the spice trade. Cazuela has been prepared since at least the 19th century, and today it's largely reserved for holidays. This version is an adaptation of the classic, with sweet plantain added for flavor, and a tip for using canned ingredients. While this dessert may seem challenging at first glance, it is incredibly adaptable and can be prepared days in advance in a casserole dish, ramekins or even foil cupcake tins.
Provided by Von Diaz
Categories pies and tarts, dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 18
Steps:
- If using banana leaves, soften them by gently heating each side, turning continuously, over an open gas burner until pliable, about 1 or 2 minutes. (If your banana leaves are already soft and pliable, you can skip this step.) Tuck leaves into a 2.5-liter baking dish, overlapping as needed to cover the bottom and sides, and trimming any pieces that go over the edge of the dish with a sharp pair of scissors. Grease the banana leaves, or 10 (8-ounce) ramekins with 1/2 tablespoon of softened butter. If using ramekins, arrange on a rimmed baking sheet.
- Bring 3 quarts of water to a boil over high heat in a large pot. Add the anise pods and 1 teaspoon salt, then add the sweet potato and boil for 10 minutes. Add the pumpkin and plantain, and boil for another 15 to 20 minutes, until everything is fork tender. (Adding these ingredients in batches ensures they cook evenly, and that the pumpkin, in particular, doesn't fall apart.) Transfer to a large mesh strainer, discard the anise pods, rinse with cold water and let drain fully.
- While the sweet potatoes boil, heat the oven to 400 degrees. In a small bowl, combine the coconut milk, eggs, brandy, and vanilla. In a medium bowl, combine the cinnamon, ginger, cloves, sugar, flour and remaining 1 teaspoon salt.
- Transfer sweet potato, pumpkin and plantain to the bowl of a stand mixer fitted with a whisk attachment, or a large mixing bowl if using a handheld electric mixer. Let cool for 5 to 10 minutes, then add remaining 3 tablespoons of softened butter and blend on medium speed until smooth, about 3 minutes. Add wet ingredients and blend to fully incorporate. Add dry ingredients and blend until mixture is silky smooth and resembles a loose pudding, about 2 minutes.
- Fold in raisins using a spatula, then pour the mixture into the prepared baking dish or ramekins, and bake for 45 minutes to 1 hour (40 to 50 minutes if using ramekins). Test by poking the center with a toothpick or skewer; if it doesn't come out clean, bake for 5 to 10 more minutes. The cazuela should be firm with a golden top.
- Remove from the oven and place on a wire rack to fully cool, about 30 minutes. Cazuela should separate easily from banana leaves or buttered ramekins, and either be eaten directly from the container, or flipped onto a plate. If you plan to unmold, turn the cazuela out onto a large rectangular platter, then peel off and discard the banana leaves, if using. Serve topped with whipped cream and toasted coconut or dark chocolate shavings, or a combination.
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