Mango Coconut Sauce - Episode 49 - Baking with Eda
Ingredients
1 mango, peeled and pitted
1/2 coconut meat
pinch salt
spices (optional)
Serve with chicken and naan bread recipe:
recipe naan bread:
Instructions
1. Place mango and fresh coconut to the foodprocessor add pinch salt and spices optional, on low speed, mix until smooth.
Place in refrigerator before using.
Use on flatbreads, pitas or another sandwiches.
3-Ingredient Mango Delight : The Easiest & Most Delicious Dessert Recipe
3-Ingredient Mango Delight: The Easiest & Most Delicious Dessert You'll Ever Make
mango delight
mango dessert
easy mango dessert
quick mango dessert
3-ingredient mango dessert
summer dessert
refreshing dessert
delicious dessert
easy recipe
quick recipe
mango recipe
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Ingredients:
Mango Puree - 1 Cup
Desiccated Coconut - 1 Cup
Condensed Milk - 1/2 Cup
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#mangodelight
#mangodessert
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#quickmangodessert
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#summerdessert
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The Aussie dessert that gets everyone talking | Mango & Coconut Pavlova | Marion's Kitchen
Christmas in Australia usually means there's a creamy, fluffy, melt-in-your-mouth pavlova on the table covered in summer fruit. And it's an Aussie controversy - because there's a HUGE debate over who invented this most brilliant of desserts - Australia or New Zealand? Either way, it's epic and I LOVE it.
Get the written recipe:
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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!
Coconut Pound Cake with Syrupy Mango Sauce
Learn how to make my light and moist coconut pound cake recipe! This is a fantastic summer dessert recipe when served with vanilla ice cream and topped with my syrupy mango sauce!
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COCONUT POUND CAKE WITH SYRUPY MANGO SAUCE
Serves 8
*PRINT RECIPE HERE*
INGREDIENTS:
For the Cake:
1 cup (240g) butter, room temperature
1 ¼ cups (250g) sugar
4 eggs, room temperature
1 tsp (5 ml) vanilla extract
2 tsp (10ml) coconut extract
1 ¾ cups (210g) all-purpose flour
1 ¾ tsp (8.75ml) baking powder
½ tsp salt (2.5ml)
1 cup (240ml) full-fat sour cream
½ cup (45g) shredded unsweetened coconut flakes
For the Cake Garnish:
½ cup (45g) unsweetened coconut chips
For the Syrupy Mangoes:
1 lb (450g) frozen mangoes
¼ cup (50g) sugar
¼ cup (60ml) water
2 tsp (10ml) grated ginger
To Serve:
Best quality vanilla ice cream
METHOD
Before you begin, make sure your butter, eggs and sour cream are at room temperature.
Preheat oven to 350F (176C). Prepare a 9 (23cm) x 5 (13cm) loaf pan by spraying it with baking spray and distributing it well with a paper towel.
In a medium bowl combine the flour, baking powder, and salt. Whisk together and set aside. Also measure out the sour cream and set that aside.
Beat together the softened butter and the sugar until pale and fluffy, about 5-7 minutes of beating. It should have the texture of whipped cream! Scrape down the bowl as needed.
Add the eggs, one at a time, beating down the bowl in between each addition. Add the vanilla and coconut extracts. Beat for another 1-2 minutes, making sure the butter and eggs are incorporated well. If you are using a stand mixer, be sure to scrape down the bowl one last time, especially under the paddle attachment. This is where the hardened butter hides. You want to scrape that up now and make sure it’s well incorporated. Otherwise, it will reveal itself later when you go to pour your batter into your loaf pan and you don’t want clumps of butter in your batter or it will bake into your cake that way and create greasy, splotchy sections.
Add the flour in thirds, alternating with the sour cream. Beat gently, just until combined, in between each addition, scraping down the bowl as needed.
Transfer the batter into your loaf pan, smoothing it out with a spatula, and shaking the pan so it’s level.
Bake for 55-60 minutes or until the cake is golden brown and a toothpick comes out clean.
Allow to cool completely before slicing it.
While your oven is still hot, keep it at 350F. Place the coconut chips on a baking sheet. Bake at 350F for 3-4 minutes or until golden brown. This happens quickly so don’t walk away! Allow coconut to cool completely.
For the syrupy mangoes, place the frozen mangoes, sugar, water and ginger in a medium-size saucepot. Cover and simmer until mangoes become tender, remove the cover and start to mash them with a fork or a potato masher. Continue until you have a chunky, syrupy sauce. Allow to cool, then transfer to a microwavable safe bowl, cover, and refrigerate. This will make it easier to heat the sauce in the microwave when time to serve. Keep refrigerated until ready to serve.
Before serving reheat the mangoes in a microwave at 30-second intervals until warmed through. Or reheat in a pot on the stovetop.
To serve, place a slice of the cake on the plate, add a scoop of vanilla ice cream to the side and spoon the warm mango sauce on top.
#entertainingwithbeth #CookingChannel #poundcake
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
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