This frozen mango deliciousness is one of our all time favorite summer desserts.
It’s quite refreshing on those hot days when you just need a nice, cold treat. I especially like the crunchy macadamia nut crust with the creamy, cool texture of the mango. My husband prefers his to rest a minute so it begins to soften while I prefer mine to be frozen and cold. This recipe comes from Martha Stewart. I have a love hate relationship with her. I think her recipes are either good or awful. Unfortunately I just don’t think every recipe of hers turns out well. This is one of the wonderful ones so don’t be scared.
The Macadamia nut crust is surprisingly wonderful.In fact, I’m becoming totally addicted to it. I seriously cannot even tell you how delicious it is!
I pretty much think you all are going to love this recipe so here goes.
How Do You Know If Mango Is Ripe?
The best way to test a mango for ripeness is to gently squeeze it.
If the mango gives slightly when squeezed, it is ripe.
Are Mangos Nutritious?
Mango is a high fiber, low calorie fruit.
Mango is a great source of vitamins A and C, and contains good levels of folate, B6, iron and a little calcium, zinc and vitamin E.
Mangos are also high in antioxidants.
Can A Person Be Allergic To Macadamia Nuts?
Macadamia nuts do contain allergens.
There is a close relation between the allergens in cashews and in macadamia nuts.
If a person is allergic to cashews, there is a good chance that they would be allergic to macadamia nuts.
Frozen Mango Deliciousness
Frozen Mango Deliciousness
Recipe By Martha Stewart
- Vegetable-oil cooking spray
- 1 ounce salted dry-roasted macadamia nuts about 1/4 cup
- 3 tablespoons granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon unsalted butter melted
- 1/4 cup fresh orange juice
- 1 envelope unflavored gelatin 1 scant tablespoon
- 2 firm but ripe mangoes peeled (each about 1 pound)
- 1/2 cup granulated sugar
- 3 tablespoons fresh lemon juice
- 1 cup heavy cream
- 1/2 cup confectioners' sugar
- Preheat oven to 350 degrees.
- Lightly coat inside of 8 ring molds (each about 2 inches high and 2 3/4 inches in diameter) with cooking spray.(Here is where my mini spring forms come in. I have made one large spring form before too, but I just love little minis)
- Place on a rimmed baking sheet lined with parchment paper
Make the crust
- Pulse macadamia nuts and granulated sugar in a food processor until finely ground.
- In a bowl, combine nuts, flour, and butter with a fork until mixture resembles coarse meal.
- Spoon a generous tablespoon of the mixture into each mold, and press into bottom.
- Bake until golden brown, about 12 minutes.
- Let cool
Make the mousse
- Pour orange juice into a small saucepan.
- Sprinkle with gelatin, and let stand until softened, about 5 minutes.
- Heat over low heat, stirring, until dissolved.
- Remove from heat.
- Start with a firm but ripe mango. Remove skin then, with a knife, carefully slice the fruit lengthwise along both sides of the seed.
- Cut one-quarter of one mango into 1/8-inch-thick slices for garnish (halve large slices); cover, and refrigerate.
- Coarsely chop remaining mangoes.
- In a blender, puree chopped mangoes, granulated sugar, and lemon juice until smooth.
- With machine running, add gelatin mixture in a slow, steady stream, and blend until combined.
- Transfer to a bowl.
- With a whisk or an electric mixer on medium speed, beat cream until soft peaks form.
- Add confectioners' sugar, and beat until soft peaks return.
- Whisk one-third of the whipped cream into the mango mixture.
- Using a rubber spatula, gently fold in remaining whipped cream.
- Divide mousse among molds, filling three-quarters full.
- Cover with plastic wrap, and freeze until firm, at least 4 hours (up to 1 week).
- When ready to serve, let cakes stand at room temperature for 5 minutes.
- Gently push up from bottoms to unmold.
- Transfer cakes to serving plates; let stand 10 minutes to soften slightly.
- Serve garnished with mango slices.