Papaya And Mango With Mango Cream Recipes

MANGO PAPAYA FRUIT SALAD

Steps:

• Whisk lime juice, honey, lime zest, balsamic vinegar, and brown sugar together in a small bowl.
• Place mangos and papaya in a large bowl. Stir lime dressing again and pour over fruit. Lightly stir fruit and dressing, cover, and refrigerate for 1 hour.

MANGO PAPAYA SALSA

Steps:

• Add all the ingredients to a medium serving bowl. Mix to combine and serve.

FRESH MANGO AND PAPAYA SORBET PARFAIT

Steps:

• In 2 separate non-reactive saucepans, place the mango in 1 and the papaya in the other. Add 1 cup of sugar and 2 1/2 cups of water to each pan. Place over medium heat and bring to a boil. Cook for 2 minutes. Remove from the heat and cool completely.
• In a blender, puree the mango mixture until smooth. Remove and strain through a fine mesh strainer. Set aside. Wash out the cup of the blender and puree the papaya mixture until smooth. Remove and strain through a fine mesh sieve. In an ice cream maker, process each mixture, separately, according to manufacturer's directions.
• Slice the strawberries and place in a mixing bowl. Add the remaining 1/2 cup of sugar and a splash orange liqueur, if using, and mix well. Cover and refrigerate for at least 30 minutes. To serve, lay some of the cubed angel food cake over the bottom each balloon wine glass or serving bowls. Place 2 small scoops of the mango sorbet over the cake. Spoon some of the berries over the top. Repeat with the remaining cake, papaya sorbet and berries. Garnish with a sprig of fresh mint.

PAPAYA AND MANGO BATIDOS

Steps:

• Combine the papaya, mango, milk, and ice in a blender process just until smooth. Pour into glasses and garnish with mango and papaya slices.

MANGO FOOL (OR PAPAYA OR BANANA...)

Steps:

• CUSTARD.
• Heat coconut milk and water in double boiler or heavy saucepan over low heat, do not boil.
• In a bowl, mix sugar into beaten eggs. Slowly stir in about 1/2 cup of the heated milk to the egg-sugar mixture to temper.
• Slowly stir the egg-sugar mixture into heated milk. Cook on low heat until thickened into a custard, stirring gently and continuously.
• Add salt to taste. Refrigerate custard.
• FRUIT.
• While custard is cooling, peel, seed and chop fruit. Cook the fruit by bringing water and sugar to a boil in a saucepan. Add fruit pieces, reduce heat and cook until tender, 5-10 minutes, stirring occasionally.
• Mash fruit or press through a sieve. Refrigerate.
• SERVE.
• Gently fold together cooled custard and cooled fruit. Spoon into serving bowls and top with whipped cream.

PAPAYA AND MANGO JAM

Steps:

• Combine all ingredients in saucepan.
• Bring to boil over moderate heat, stirring frequently.
• Reduce heat.
• Simmer uncovered for 30 or 40 minutes until most of the liquid has cooked away and mixture is thick, stirring often.
• Spoon jam into hot sterilized canning jars.
• Fill jar to within 0.125 in from top.
• Seal quickly and tightly.