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| Moloka'i Haden Mango |
Mango Limeade
Ingredients:
1/2 cup fresh mango puree
juice of 2 limes (about 2 tablespoons fresh lime juice)
sugar to taste
1/5-2 cups of water or adjust as needed
crushed ice as needed
Procedure:
Add everything except ice in a pitcher and stir well. Refrigerate until serving. Add ice just before serving to avoid the limeade getting diluted. Makes 2 servings.
Ingredients for coconut prawns:
1 cup shredded coconut
1/4 cup plain flour
2 eggs, lightly whisked
canola oil for frying
24 large prawns, peeled leaving tails intact, deveined
24 small spinach leaves
Ingredients for mango sauce:
1 cup fresh mango chunks
1 cup mayonnaise
1/4 cup fresh cilantro leaves
2 tablespoons honey
1 teaspoon lime juice
6 to 8 drops Sriracha sauce
Mango-Lime Bars
Ingredients for crust:
1 3/4 cup flour
2/3 cup powdered sugar
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon finely grated lime zest
1 vanilla bean, split & seeded
3/4 cup ( 1 1/2 sticks) unsalted butter, cubed & chilled
To make the dough for the crust, combine the flour, powdered sugar, cornstarch, salt, lime zest, and vanilla bean seeds in a food processor. Pulse to combine. Then, add the cubes of cold butter and pulse to incorporate the butter. (The texture will still be crumbly, but the mixture should come together when you pinch it between your fingers)
Press the dough into an even layer on the bottom of the prepared 9" x 13" pan. Bake the crust at 350˚F for 18-20 minutes. Set the crust aside, and lower the oven temperature to 325˚F.
To make the filling, combine the eggs, sugar, mango, and lime juice in a large mixing bowl. Sift the flour over the top of the mixture, then whisk to combine evenly. Pour the filling over the baked crust, then return the pan to the oven. Bake at 325˚F for 25-30 minutes. Before removing from the oven, the center should only be slightly jiggly, but mostly set, when you shift the pan.
Set the pan aside on a wire rack to cool to room temperature, then chill the bars in the refrigerator until completely set.
Serve by sprinkling powdered sugar over the top and slicing into 16 equal-sized squares. Makes 16 servings.
Mango-Lime Marmalade
Ingredients:
3 large mangoes (2 1/2 to 3 pounds) cubed, with juice
zest and juice of 3 medium limes
2 1/4 pounds sugar
4-5, 8 ounce canning jars
Procedure:
Put cubed mangoes and lime zest with juice in large glass bowl. Cover with pierced plastic wrap. Cook in microwave on high for about 15 minutes. Remove and mash with a potato masher. Add sugar, cover and cook in microwave for another 10 to 15 minutes. Pour into clean, hot jars. Makes 4 to 5 jars. Note: No need to buy pectin! Limes are high in natural pectin and will help the jam to set.
Procedure:
to make the mango dipping sauce, place all of the ingredients into a food processor or blender and process until completely smooth. Place in an airtight container in the refrigerator until ready to serve.
Place the coconut, flour and egg in separate bowls. Dip the prawns in flour and shake off any excess. Dip in the egg, then in the coconut to coat.
Add oil to a wok to reach a depth of 2 inches. Heat to 350°F over medium-high heat (when oil is ready a cube of bread will turn golden in 15 seconds). Place one-third of the prawns in oil and cook for 3 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining prawns, reheating wok between batches. Serve with spinach leaves and mango sauce. Makes 6 servings.
Steamed Coconut Custard with Mango
Ingredients:
1-14 ounce can coconut cream
1/2 cup heavy cream
5 eggs
1/3 cup firmly packed brown sugar
1/4 cup granulated sugar
1 large mango, cheeks removed, peeled, 1/4 inch dice
2 tablespoons brown sugar, extra
zest of 2 limes
Procedure:
Use a balloon whisk to whisk together the coconut cream, heavy cream, eggs and combined sugar in a large bowl.
Strain the cream mixture into a large measuring cup. Pour evenly among six 1/2-cup capacity ramekins.
Place a large bamboo steamer over a wok one-third filled with water and bring to the boil (make sure the base of the steamer doesn't touch the water). Place the ramekins in the steamer and cover with a large piece of non-stick baking paper. Cook, covered, for 12-15 minutes or until the custard is just set. Remove from the steamer. Set aside to cool.
Place the mango, and extra brown sugar in a bowl and stir until the sugar dissolves.
To serve, top the custards with the mango mixture and sprinkle each with lime zest. Makes 6 servings.
to make the mango dipping sauce, place all of the ingredients into a food processor or blender and process until completely smooth. Place in an airtight container in the refrigerator until ready to serve.
Place the coconut, flour and egg in separate bowls. Dip the prawns in flour and shake off any excess. Dip in the egg, then in the coconut to coat.
Add oil to a wok to reach a depth of 2 inches. Heat to 350°F over medium-high heat (when oil is ready a cube of bread will turn golden in 15 seconds). Place one-third of the prawns in oil and cook for 3 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining prawns, reheating wok between batches. Serve with spinach leaves and mango sauce. Makes 6 servings.
Steamed Coconut Custard with Mango
Ingredients:
1-14 ounce can coconut cream
1/2 cup heavy cream
5 eggs
1/3 cup firmly packed brown sugar
1/4 cup granulated sugar
1 large mango, cheeks removed, peeled, 1/4 inch dice
2 tablespoons brown sugar, extra
zest of 2 limes
Procedure:
Use a balloon whisk to whisk together the coconut cream, heavy cream, eggs and combined sugar in a large bowl.
Strain the cream mixture into a large measuring cup. Pour evenly among six 1/2-cup capacity ramekins.
Place a large bamboo steamer over a wok one-third filled with water and bring to the boil (make sure the base of the steamer doesn't touch the water). Place the ramekins in the steamer and cover with a large piece of non-stick baking paper. Cook, covered, for 12-15 minutes or until the custard is just set. Remove from the steamer. Set aside to cool.
Place the mango, and extra brown sugar in a bowl and stir until the sugar dissolves.
To serve, top the custards with the mango mixture and sprinkle each with lime zest. Makes 6 servings.
Ingredients for crust:
1 3/4 cup flour
2/3 cup powdered sugar
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon finely grated lime zest
1 vanilla bean, split & seeded
3/4 cup ( 1 1/2 sticks) unsalted butter, cubed & chilled
Ingredients for filling:
6 large eggs
1 1/3 cups white granulated sugar
1 1/3 cups fresh mango puree (2-3 mangoes)
1/3 cup freshly squeezed lime Juice
1/2 cup all purpose flour
Procedure:
Preheat the oven to 350˚F. Line a 9" x 13" pan with parchment paper.
6 large eggs
1 1/3 cups white granulated sugar
1 1/3 cups fresh mango puree (2-3 mangoes)
1/3 cup freshly squeezed lime Juice
1/2 cup all purpose flour
Procedure:
Preheat the oven to 350˚F. Line a 9" x 13" pan with parchment paper.
To make the dough for the crust, combine the flour, powdered sugar, cornstarch, salt, lime zest, and vanilla bean seeds in a food processor. Pulse to combine. Then, add the cubes of cold butter and pulse to incorporate the butter. (The texture will still be crumbly, but the mixture should come together when you pinch it between your fingers)
Press the dough into an even layer on the bottom of the prepared 9" x 13" pan. Bake the crust at 350˚F for 18-20 minutes. Set the crust aside, and lower the oven temperature to 325˚F.
To make the filling, combine the eggs, sugar, mango, and lime juice in a large mixing bowl. Sift the flour over the top of the mixture, then whisk to combine evenly. Pour the filling over the baked crust, then return the pan to the oven. Bake at 325˚F for 25-30 minutes. Before removing from the oven, the center should only be slightly jiggly, but mostly set, when you shift the pan.
Set the pan aside on a wire rack to cool to room temperature, then chill the bars in the refrigerator until completely set.
Serve by sprinkling powdered sugar over the top and slicing into 16 equal-sized squares. Makes 16 servings.
Mango-Lime Marmalade
Ingredients:
3 large mangoes (2 1/2 to 3 pounds) cubed, with juice
zest and juice of 3 medium limes
2 1/4 pounds sugar
4-5, 8 ounce canning jars
Procedure:
Put cubed mangoes and lime zest with juice in large glass bowl. Cover with pierced plastic wrap. Cook in microwave on high for about 15 minutes. Remove and mash with a potato masher. Add sugar, cover and cook in microwave for another 10 to 15 minutes. Pour into clean, hot jars. Makes 4 to 5 jars. Note: No need to buy pectin! Limes are high in natural pectin and will help the jam to set.
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