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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5-Ingredient Mango Pie (No Bake!) - Mango Royale Recipe
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Mango royale is a Filipino icebox mango dessert that is super easy, with only 5 ingredients, yet impressive and incredibly tasty. And there's no baking required! It's a must-try for mango lovers. Be sure to use only the best, ripe, sweetest manila mangoes! This recipe is adapted from Chef Isa Fabro's mango royale; follow her on Instagram @isafabro
00:00 Intro
00:47 how to make brown butter beurre noisette
02:43 making graham cracker crust
05:59 making the mango filling
08:50 making condensed milk whipped cream
10:46 assembling mango royale
12:40 Tasting
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Coconut Custard Pie With Mango Compote
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 Pudding | No Gelatin, No Agar-Agar | Quick & Easy Mango Dessert
A Mango is an incredible fruit all by itself, no doubt, but it can also do so much more when paired with other ingredients. Here's an easy Mango Pudding recipe, made in a similar fashion as my coconut pudding, but with some changes. It's similar because of the use of corn flour, and different because of the fruit and milk used. Also, I like to consider the Lime juice as significant, for the tartness it provides elevating the taste of the mango further :)
Ingredients:
Pulp of 2 Ripe Mangoes (I've used Alphonso; use as preferred)
1 & 1/4 Cups Milk + 1/4 Cup Milk (you may use non-dairy milks)
1/2 Cup Sugar (adjust as per sweetness of the Mango)
2 Pinches of Salt
1/4 Cup Corn flour
Juice of Half a Lime*
[1 cup=240 ml]
*Lime juice provides an acidity that balances the sweetness and enriches the flavour of the Mangoes. IT IS TO BE ADDED AT THE VERY END, or else the milk will curdle.
*****
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Music: Claudia (a Piano and Guitar Cover by Tabitha Dias) from the movie 'Nirmon'
Almond Panacotta with Mango Coulis
Ingredients:
1 mango
1 tablespoon lemon juice
250ml (1 cup) milk
100ml (1/3 cup) heavy cream
50g (2 ounces) marzipan
1 tablespoon sugar
2 tablespoons honey
1 tablespoon agar agar
Cling film
Have a look at the video called Blanc Manger Coco:
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Mango Cheesecake Recipe
This baked mango cheesecake is creamy, light and super delicious. Perfect dessert for dessert for summer days. If you like mango, you will love this cheesecake!
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Ingredients:
For the crust:
200g Graham crackers/biscuits
6 tablespoons (90g) Malted butter
1 tablespoon Milk
For the cheesecake:
3½ cups (800g) Cream cheese
1 cup (200g) Sugar
3/4 cup (180g) Mango Puree
4 Eggs
1 teaspoon Vanilla extract
1/4 cup (60ml) Heavy cream
1/2 cup (115g) Sour cream
Orange/lemon zest
1½ tablespoons Cornstarch
For topping:
2 Mangos, cubed
1 tablespoon Sugar
1½ tablespoons Cornstarch
1/4 cup (60ml) Water
Directions:
1. Make the crust: Preheat oven to 325°F (160°C).
2. In a food processor crush cookies into fine crumbs. Add melted butter, milk and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
3. Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add mango puree and whisk until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and beat until incorporated. Do not over beat.
4. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 45-55 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
5. Make the topping: place all ingredients into a saucepan and cook until thickens, about 4-5 minutes. Turn the heat off and allow to cool.
6. Spread the topping over the cheesecake. Refrigerate until ready to serve.