MANGO CHEESECAKE
Mango purée adds a delicious tropical flavor to this luscious creamy cheesecake. To prevent cracking across the center of the cheesecake, don’t open the oven door while the cheesecake is in the oven. When it is removed from the oven, run a knife along the edge of pan so that the cake can pull away freely as it shrinks.
1 tbsp. unsalted butter or cooking spray
2 pounds cream cheese at room temperature
1/2 cup sugar
1/4 pound unsalted butter, softened
4 eggs
1 tsp. vanilla
juice from 1/2 lime
3 tbsp. flour
3 tbsp. cornstarch
1 pound sour cream
8 tbsp. Brooks Mango Purée
Adjust middle rack of oven to middle position and heat oven to 325 degrees. Grease a 9" spring form pan with butter or coat with cooking spray. Insert metal knife blade in food processor bowl. Process cream cheese 30 seconds. Scrape down sides of container. With machine running, add sugar and butter and process 10 seconds longer. Scrape down sides of container. With processor running, add eggs, vanilla, lime juice, flour and cornstarch. Process 15 seconds. Scrape down sides of container. Process 5 seconds longer. Add sour cream and mango purée and pulse until incorporated.
Pour mixture into prepared pan and bake for 1 hour. Turn oven off and leave cheesecake in oven, with door closed, for 1 hour. DO NOT OPEN OVEN DOOR. Remove from oven and cool completely in pan, then cover and refrigerate for 12 hours or up to 2 days. Remove side of pan and place cake on serving platter.
Serves 10.
MANGO PURÉE
Cut the mango on both sides of the pit. Reserve a few slices for decoration. Scoop out the rest of the flesh and purée in a blender or food processor fitted with the metal knife blade.
MANGO AND STARFRUIT SMOOTHIE
The exotic taste of this quenching cooler is irresistible.
8 ounces plain yogurt, drained
1 cup fresh orange juice
3 large Starfruit
2 large mangoes, peeled and seeded
In a blender, purée all ingredients until smooth. Chill.
Makes 6-8 cups.
MANGO MOUSSE
This rich and delicious tropical combination of flavors makes the perfect summer dessert. For a glamorous presentation, fill balloon wine glasses with the mousse and garnish with mango slices.
2 mangoes
2-1/2 tbsp. honey
2 tbsp. fresh lime juice
1-1/4 cups heavy cream
2 egg whites
Cut the mangoes on both sides of the pit. Reserve a few slices for decoration. Scoop out the rest of the flesh and purée in a blender or food processor fitted with the steel blade.
Add the honey and lime juice and purée until smooth. Whip cream to soft peaks; fold into mango mixture. Beat egg whites until stiff. Stir half of whites into mousse, blending well. Fold in remaining egg whites, making sure there are no lumps.
Spoon into individual dessert glasses or a serving bowl. Garnish with mango slices.
Serves 8.
SPICY HOT MANGO SAUCE
Don’t rub your eyes or touch your face when handling chile peppers and wash your hands thoroughly when you are done.
1 mango
1 habañero pepper, seeds and ribs removed
1/2 cup chicken broth, homemade or canned
1/4 tsp. ginger root, grated
1/2 tbsp. honey
salt and freshly ground pepper to taste
Cut the mango on both sides of the pit. Reserve a few slices for decoration. Scoop out the rest of the flesh and purée in a blender or food processor.
Add the habañero pepper, chicken broth, ginger root and honey. Blend until smooth. Pour the mixture into a medium-size saucepan and heat on medium-low for about 8 mintues. Season with salt and pepper and serve hot.
MANGO-PAPAYA SAUCE
1 mango
1/2 Caribbean Sunrise papaya, peeled, seeded and sliced
1/2 cup orange juice
Cut the mango on both sides of the pit. Reserve a few slices for decoration. Scoop out the rest of the flesh. Reserve a few papaya slices for decoration also. Purée mango, papaya and orange juice in a blender or food processor fitted with the steel blade until smooth.
Serve cold.
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