Mango season is here! Coming from a tropical country I am a #1 fan of this delicious fruit that also contains amino acids, vitamins C and E that help with the digestive system and our skin.
Here in the United States compared to my country the price changes a lot, a mango for $ 1 and sometimes they are more expensive, with that in my country I bought a bag full of mangoes.
However this season I am lucky enough to have neighbors with mango trees that let me collect them for juices and today especially to make a delicious dessert with the family.
- 1/2 cup mango puree (about 2 small mangos)
- 8 tbsp unsalted butter, room temperature
- 3/4 cup powdered sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 eggs, room temperature
- 3/4 cup all purpose flour
- 1 tbsp sugar
- Preheat oven to 325 F. Grease and flour a 9-inch pan.
- Add mango puree to saucepan with sugar. Cook, stirring often, over medium heat for several minutes until bubbling and slightly reduced. Remove from heat and allow to cool for several minutes.
- Beat the butter until smooth and fluffy. Add the powdered sugar and beat on low until well combined and pale. Add the eggs one at a time, mixing on slow.
- Mix the flour, baking soda, baking powder, and salt together.
- Add 1/3 of the flour mixture to the butter and mix until just combined. Add 1/3 of the mango puree and mix. Repeat, alternating flour and mango.
- Pour into prepared pan and smooth. Bang pan on counter to remove air bubbles.
- Bake for 20-25 minutes. Cake is done when toothpick comes out clean. Remove from oven to cool.
- 1 1/2 cups mango puree (about 5-6 small mangos)
- 1 tbsp lemon juice
- 1/4 cup sugar
- 1/4 cup cold water
- 1/2 cup boiling water
- 2 tsp gelatin (1 envelope)
- 2 cups heavy cream
- In a small saucepan, add cold water. Mix in gelatin and allow sit for 5 minutes.
- Stir in boiling water, sugar, lemon juice, and mango puree. Bring to a boil on medium heat.
- Turn down heat and let simmer for 5 minutes.
- Blend mixture in blender until smooth. Allow too cool for 10 minutes.
- Whip the cream until stiff peaks.
- Fold the cooled mango mixture into the whipped cream.
- Pour mousse into desired containers and refrigerate for 1 hour.
- 1/2 cup blackberries
- 1/2 cup blueberries
- 2 tbsp lemon juice
- 1-2 tbsp sugar
- 1-2 tbsp cornstarch
- In a small saucepan, add blackberries, blueberries, and sugar. Heat over medium heat to a boil.
- Reduce to simmer and cook for 5-10 minutes. Stir often and use the back of spoon to crush berries, leaving some intact.
- Remove pan from heat. Add lemon juice and stir.
- Add cornstarch and stir. Mixture will thicken as it cools.
- Spoon mixture over mousse and refridgerate for 1 hour.
The Greco’s Family