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. -----
How To make Mango Coconut Pie with Mango Coulis's Videos
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!
Mango Passion Fruit Mousse Cake
The mango and passion fruit mousse cake recipe (the final cake is 16cm diameter x 4.5cm height)
* Almond dacquoise (almond sponge)
2 egg whites
40g sugar
15g almond powder (almond flour)
15g all purpose flour
1 tsp vanilla extract
2 tsp melted unsalted butter
* Mango passion fruit mousse
30g passion fruit juice (without seeds)
70g mango puree
10g sugar
25g white chocolate
1 gelatine sheet (1.5g)
100g heavy cream (35%)
10g powdered sugar
* Passion fruit jelly
80g passion fruit (including seeds)
20g sugar
1-2 tbsp water
a pinch of salt
1 gelatine sheet (1.5g)
* Diplomat cream filling
2 egg yolks
25g sugar
1 tsp vanilla paste
15g all purpose flour
150ml hot milk (70C)
2 gelatine sheets (3g)
200g heavy cream (35%)
10g powdered sugar
* Mirror glaze
80g sugar
80g water
80g glucose syrup
60g condendes milk
60g white chocolate
3 gelatine sheets (5g)
yellow food color
* Chocolate for decoration : 80-100g, extra passion fruit and mangos for decoration
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HOW TO EAT MANGO LIKE A PRO? #recipe #mango #popsicle #chinesefood #dessert #yogurt
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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Tropical Paradise in a Dessert: Coconut & Mango Panna Cotta
I will show you a delicious fine-dining dessert with coconut and mango panna cotta, poached raspberries, and caramelized almonds. This tropical combination is just amazing so totally recommend you try it at home guys.
Coconut panna cotta
- 150g of cream
- 150g of cocunut milk
- 20g of dry coconut
- 50g of sugar (or by taste)
- 4g of gelatine powder
Mango panna cotta
- 250g of mango puree
- 50g of cream
- pinch of star anise
- 3g of gelatine powder
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Mango Lime Cheesecake
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MANGO LIME CHEESECAKE
Servings: 8-10
INGREDIENTS
Crust
8 digestive biscuits
1 tablespoon sugar
50 grams butter
Cheesecake
3 large mangos or 6 small yellow mangos, peeled & diced
900 grams cream cheese, at room temperature
225 grams, plus 2 tablespoons sugar
3 large eggs, at room temperature
2 egg yolks, at room temperature
Zest and juice of 2 limes
250 milliliters sour cream
PREPARATION
1. Preheat your oven to 190°C (375°F).
2. Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
3. Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.
4. Pour crust mix into a 9-inch springform cake pan. Use a measuring up to press into the base and partially up the sides. 5.Bake for 8-10 minutes, until lightly golden. Set aside to cool.
6. Using a blender, puree mangos until smooth. Set aside.
7. In a large bowl, whisk together cream cheese and sugar until smooth.
8. Add the eggs, 500 milliliters mango puree, and lime zest, whisking until combined.
9. Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour.
10. Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F).
11. In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
12. Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
13. Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour.
14. Cover the top of the pan with clingfilm and chill overnight in the fridge before serving. Enjoy!
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