MANGO WITH PINEAPPLE GINGER SAUCE
Buy the mangoes a day or two ahead of time to allow them to ripen.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Remove top and skin from pineapple. Cut lengthwise into quarters; remove core. Chop three quarters of pineapple into large chunks; process in a food processor until smooth. Strain through a sieve or colander into a small saucepan. Discard solids.
- Add vanilla bean, sugar, and ginger to the pan, and cook over medium heat, stirring often, until slightly thickened, about 8 minutes.
- Meanwhile, dice remaining quarter of pineapple, and place in a small bowl. Cut mangoes in half lengthwise, angling the knife slightly to cut around the elongated pit. Cut out and discard pit. Peel mangoes, and discard the peel. Cut mangoes into bite-size pieces, and divide among four plates.
- Remove pineapple sauce from heat. Scrape the seeds from vanilla bean, stir seeds into sauce, and discard the pod. Combine the warm sauce with the diced pineapple, and spoon sauce over each plate of sliced mango. Sprinkle with crystallized ginger, and serve.
PINEAPPLE, HONEYDEW, AND MANGO WITH GINGER AND FRESH HERBS
Provided by Rozanne Gold
Categories Ginger Breakfast Brunch Dessert No-Cook Cocktail Party Picnic Low Fat Kid-Friendly Quick & Easy High Fiber Honeydew Mango Pineapple Spring Summer Low Cholesterol Engagement Party Party Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Mix all ingredients except sesame seeds in large bowl. Let stand 10 minutes for flavors to blend. Divide fruit mixture among wineglasses and sprinkle with sesame seeds.
MANGO-PINEAPPLE-LIME CHEESECAKE WITH GINGER CRUST
Categories Cake Fruit Ginger Dessert Bake Cream Cheese Lime Mango Pineapple Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 16
Steps:
- For crust:
- Preheat oven to 350 °F. Generously butter 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. Finely grind first 4 ingredients in processor. Add butter; blend until crumbs are moistened. Press mixture on bottom and 1 3/4 inches up sides of pan. Bake until crust is set, about 8 minutes. Transfer to rack, cool. Maintain oven temperature.
- For filling:
- Using electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy. Beat in sour cream and lime juice. Add eggs 1 at a time, beating just until blended.
- Pour filling into crust. Bake until edges are firm but center 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Run small sharp knife around pan sides to loosen cake. Cover, chill overnight.
- Place mango around top edge of caked. Place kiwi, then pineapple in center. Garnish with pineapple leaves.
TROPICAL PINEAPPLE-MANGO PLATTER WITH CRYSTALLIZED GINGER
Impressive, beautiful, fresh, delicious and healthy- what is there not to like!!? For your Hawaiian Brunch or special event. From Sunset Magazine.
Provided by BecR2400
Categories Mango
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Cut pineapple crosswise into 1/2 inch thick rings; arrange on a platter.
- Peel mangoes. Slice fruit off pits and cut into 1/2-inch chunks; discard pits. Arrange mangoes over and around pineapple. Cut limes into wedges and place on platter.
- Sprinkle ginger evenly over fruit. Squeeze lime juice from wedges over fruit to taste.
- Note: If preparing ahead, cover and chill.
Nutrition Facts : Calories 106.8, Fat 0.3, SaturatedFat 0.1, Sodium 2.8, Carbohydrate 28.5, Fiber 3.4, Sugar 21.1, Protein 1.1
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