Mango Puree for Desserts
Pane-bistecca
This mango purée goes well with desserts, pancakes, waffles, and muesli! It can be served with ice cream, panna cotta, cakes, creams, etc. for dessert. Or use it as a filling in cakes or pies!
Once again, I have received some delicious mangoes and have already eaten the semi-ripe ones. But what should I do with the ripe ones?
There are several possibilities! Mango Sorbet or Ice-Cream is one possibility, or Mango Dressing, Mango Dip, pickled Mangos, Mango Chutney, or a Mango Tarte.
Once again, I have received some delicious mangoes and have already eaten the semi-ripe ones. But what should I do with the ripe ones?
There are several possibilities! Mango Sorbet or Ice-Cream is one possibility, or Mango Dressing, Mango Dip, pickled Mangos, Mango Chutney, or a Mango Tarte.
Ingredients
550 g ripe Mango flesh, chopped
Juice of 1 lemon
100 g brown Sugar
125 ml Water
Instructions
1
Step 1
Slowly heat the mango with the sugar and lemon juice in a saucepan.
2
Step 2
Once it boils, add the water and simmer for 5-8 minutes.
3
Step 3
Remove from the heat and purée with a hand blender. Immediately pour into clean jars and seal.
4
Step 4
Once cooled, they can be stored in the refrigerator for up to 1 week. I freeze them.
Notes
You can use this purée as a topping for many desserts, but you can also add mango pieces and serve it as a dessert.You can also freeze them in large ice cube trays and use them in drinks.
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