How To make Mango Coconut Pie with Mango Coulis
2 c Graham cracker crumbs
1/4 lb Butter; melt
12 c Toasted coconut flakes;
-divide, + extra for garnish 5 Egg yolks
1/4 c + 1 tb cornstarch
3/4 c Sugar; divide
2 1/2 c Milk
1/2 c Coconut cream
1 Vanilla bean; split
1 c Mango; dice
Sweetened whipped cream; -for topping MANGO COULIS; for serving 2 c Mangos: cube
1/2 c Sugar
Preheat oven to 325~. Combine graham cracker crumbs, butter and 1 c of coconut flakes and press into a 9" pie tin; bake 8 minutes. Set aside to cool. In a mixing bowl combine egg yolk+, cornstarch and half of sugar. In a saucepan combine milk, remaining sugar, coconut cream and vanilla bean and bring to a boil. Reduce heat to very low. Ladle 1/2 cup of milk mixture into egg mixture, whisking constantly to temper eggs. When bottom of egg bowl is warm to the touch, pour egg mixture into saucepan, whisking. Cook, stirring constantly, until cream thickens to consistency of mayonnaise. As soon as mixture thickens, strain through a fine sieve into a bowl set in another bowl of ice-water. Cool thoroughly, stirring from time to time. Fold in diced mango and remaining coconut. Pour into graham cracker crust and chill to set. Top with sweetened whipped cream, sprinkle with coconut and serve with MANGO COULIS-Combine mango and sugar in a blender and cups. Source: Essence of Emeril, Emeril Lagasse, TFVN. MM Waldine Van Geffen vghc42a@prodigy.com. -----
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HOW TO EAT MANGO LIKE A PRO? #recipe #mango #popsicle #chinesefood #dessert #yogurt
CREAMY MANGO PIE INSPIRED BY HOUSE OF PIES OF CANDELARIA QUEZON (LUTONG TINAPAY VERSION AND RECIPE)
Sa mga ayaw magbake babagay din ang grahams at melted butter para sa crust????
*For the crust bake at 180°C for 20 to 22 minutes
*For the streusel bake at 180°C for 10 minutes or until it turns brown and dry.
yield: one piece of 8 inch in diameter pie
note: first time ko lang po itong ginawa kaya ilalagay ko yung adjustment at input ko ng ingredients ????
for the crust:
1 and 1/2 cup all purpose flour
3/4 cup shortening (pwede din butter or margarine)
1 tbsp. sugar
1/4 tsp. salt
4 tbsp. water (cold)
for the streusel
1/4 cup all purpose flour
2 tbsp. butter or margarine
2 tbsp. sugar
2 tbsp. milk powder
for the filling
4 cheeks of riped mango
1 tbsp. of lemon or calamansi juice
1 tbsp. sugar
1 can/370 ml. evaporated or fresh milk
2 tbsp. gelatin powder (pwede din ang 1 pack ng clear at unflavored gulaman)
3/4 cup sygar
90 ml. all purpose cream
thank you for watching!
credits to #jadeandjillianshouseofpies
#mangopiealahouseofpies
#creamymangopie
No-Bake Mango Cheesecake Recipe
This no bake mango cheesecake is so delicate, rich and delicious. Perfect summer cake!
Printable Version:
More No bake Cheesecakes:
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No-Bake Nutella Cheesecake:
No-Bake Strawberry Cheesecake:
Tiramisu Cake:
More Cakes and Desserts:
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Strawberry Mousse Mirror Glaze Cake:
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Recipe:
Ingredients:
For the base:
8 oz (225g) biscuits/Graham crackers
7 tablespoons (100g) butter, melted
For the filling:
2¼ cups (500g) cream cheese
1 cup (240ml) heavy cream
2 cups (500g) mango puree/pulp (fresh or canned)
330g (11.6oz) white chocolate
2 tablespoons lemon juice
Zest of one lemon
1 teaspoon vanilla extract
14g gelatin powder + 70ml cold water
For the topping:
10g gelatin powder + 50ml cold water
300g mango puree/pulp
3 tablespoons (37g) sugar
100ml water
Directions:
1. In a food processor or a ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.
2. Mango puree: (if you using canned mango skip to the nest step): cut mango into cubes and place in a food processor or a blender. Blend until completely smooth. Divide into 2 portions, 500 grams (17.6oz) and 300 grams (10.6oz). Set aside.
3. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
4. In a large bowl beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks.
5. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth.
6. Pour melted white chocolate into the bowl, and the bigger portion of mango pulp (500g), lemon juice, lemon zest and beat until combined and smooth.
7. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and freeze while making the topping.
8. Mango jelly: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small sauce pan place 300g mango pulp, water and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolves. Remove from heat and add bloomed gelatin. Stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.
9. Refrigerate the cake overnight.
Notes:
• If you using fresh mango, make sure the mango is sweet.
• Instead of making fresh mango puree, you can use canned.
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Kitchen Equipment:
Chef Knife:
Cutting Board:
Hand mixer:
Spatula:
Digital Kitchen Scale:
Cake Stand:
9-Inch Spring Form Pan:
Food Processor:
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MANGO Desserts - 2 Ways | Mango & Agar in Coconut Cream | Mango SAGO
Mango season is here and in this video there are two insanely delicious desserts with Mangoes. Check it out, I am sure you will love it!
MANGO & AGAR PUDDING IN COCONUT CREAM
A refreshing dessert which has a thickened coconut based cream with floating soft agar milk pudding and sweet mangoes in it.
For full printable recipe tap here:
Servings 6-7 people
INGREDIENTS:
For Coconut Cream:
8 tbsp Coconut milk powder mixed in 2 3/4 cups water (or milk extracted from 1 and half whole
grated coconut, you should have 3 cups coconut milk)
3/4 tin Sweetened condensed milk
250 ml Whipping cream/ Cooking cream
5 grams China grass/ Agar Agar Powdered in a grinder
1 cup Water
For Agar Pudding:
2 1/2 cups Full fat milk
1 cup Sweetened Condensed Milk
10 grams China grass/ Agar Agar Powdered in a grinder
1 1/2 cups Water
I cup Ripe sweet mangoes cut in cubes
Recipe inspired from from my kitchen
MANGO SAGO DESSERT
Creamy rich mango dessert with tapioca pearls and coconut milk. This dessert will blow your mind and is SUPER easy to make with very SIMPLE steps.
For full printable blog post tap here:
Servings: 4 People
INGREDIENTS:
3 Tbsp sago/ small tapioca pearls
5 Cups water
1/4 Cup Sweetened Condensed Milk or more
1 Cup evaporated milk
¾ Cup full fat thick coconut milk
3 Ripe sweet mangoes Cut in small cubes
Recipe inspired from smellylunchbox
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Mango filling / toppings (for cakes, pies, tarts, etc.) | Gaely Cake
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This #mango filling recipe can be used to fill cakes, pies, tarts, donuts, etc. It can also be used as your toppings since it won't get dark. This is also good of mango cakes.
Ingredients:
1/2 kg ripe mango
50 grams sugar, adjust the amount depending on the sweetness of the mango
2 tablespoons cornstarch
1/8 teaspoon salt
Procedure
1. Cut ripe mangoes into cubes.
2. Add sugar according to mangoes' sweetness.
3. Add the cornstarch and salt.
4. Mix until well combined before cooking.
5. Cook on medium heat until sticky consistency.
Let it cool down completely before putting it on your cakes, pies, tarts, etc.
You can store it in the fridge in a sterilized tight seal container for over six months, or if not sterilized, for up to 2 months. Putting it in the chiller will prolong its shelf life.
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NO BAKE MANGO CREAM PIE | I COOK 4 U
No-bake mango pie is one of the simplest mango desserts that will blow your mind. It is a Filipino Mango Royale, the perfect dessert for every occasion.
INGREDIENTS:
200g butter biscuit
180g soft butter
5 pcs frozen mango or fresh
200g whipped cream
2 tbsp double cream
3 tbsp yogurt
3 tbsp white sugar
3 tbsp desiccated coconut or as needed
INSTRUCTIONS:
For the Butter Crust:
Put all the butter biscuits in a plastic bag and use a rolling pin to crush them.
Place the crumbs into a mixing bowl and add the soft butter over the crumbs. Mix well with your hands.
Prepare a baking pan with a baking sheet.
Spread the crumbs around the baking pan and press the crumbs up the sides of the pan, making them less thick.
Press them firmly into the butter of the baking pan with the back of the spoon.
Chill the crust in the fridge while you prepare the filling.
For the Filling:
Squeeze the mangoes until it looks like a chunky mango sauce. Set aside.
In a mixing bowl, combine the whipped cream, double cream, yogurt, and white sugar.
Blend with a hand mixer until thickened.
Add 3 tbsp desiccated coconut or as needed, and mix well.
Spoon half of the cream mixture into the chilled crust.
Sprinkle desiccated coconut over the butter biscuit crust.
Repeat the layer with the remaining filling.
At the end, top with the remaining mango and drizzle with desiccated coconut.
Freeze overnight.
Allow to thaw for 1 hour at room temperature.
Remove the parchment paper and serve. So yummy! ????
Enjoy!