Strawberry Mango Pudding Recipes

STRAWBERRY MANGO PUDDING

Steps:

• Tear angel food cake into two inch chunks.
• Strawberry coulis: Combine ingredients in a small pot, bring to a boil, and simmer for 12 minutes. Puree until smooth.
• Mango coulis: Combine ingredients in a food processor and process until smooth.
• In a small (2-quart) trifle dish or pretty glass bowl layer 1 1/2 cups of cake pieces. Top with 1 cup of mango pieces and 1 cup of mango coulis. Layer 1 1/2 cups of cake pieces and top with 1 cup of strawberries and 1 cup of strawberry coulis. Layer 1 1/2 cups of cake pieces and top with remaining mangos and mango coulis. Layer remaining cake pieces and top with remaining strawberries and strawberry coulis. Spread whipped cream over entire surface and chill until ready to serve. Garnish with mint.

STRAWBERRY-MANGO PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place a mixing bowl in the refrigerator to chill.
• Place the mangos and apple juice in a sauce pan; simmer over medium-low heat. After 10 minutes, stir 1/4 cup white sugar and the honey into the mangos. Add the strawberries. Reduce heat to low and continue to simmer until fruit softens.
• Place the butter into the chilled mixing bowl, and cut into small pieces. Combine butter with the remaining 1/4 cup white sugar, brown sugar, flour, nutmeg, and cinnamon. Use your fingers or two forks to mix the butter into the dry ingredients until the mixture becomes coarse textured and crumbly. Refrigerate until needed.
• Pour the mango mixture into the prepared pie crust. Spread the crumb mixture evenly over the top of the fruit.
• Bake in preheated oven until topping is golden brown, about 20 minutes. Remove from oven and cool at least 30 minutes before serving.

STRAWBERRY-MANGO MUFFINS

Steps:

• Mix together flour, sugar, baking powder, baking soda and salt; set aside.
• Beat together buttermilk and egg. Add butter and almond extract and beat well. Stir buttermilk mixture, strawberries and mango into flour mixture just until moistened.
• Fill greased or paper-lined muffin cups 3/4 full. Combine sugar and cinnamon and sprinkle evenly over muffins.
• Bake at 400º for 15 minutes or until muffins test done. Yield: one dozen.
• *Useful Tip: Use all strawberries or all mangoes for a one-fruit muffin.

STRAWBERRY-BANANA PUDDING

Steps:

• Place a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together granulated sugar, cornstarch, salt, and vanilla beans and pod. Gradually whisk in milk until cornstarch has dissolved; whisk in yolks.
• Cook over medium, whisking constantly, until the first large bubble forms and sputters. Reduce heat to low; cook, whisking constantly, 1 minute. Remove from heat and stir in butter until melted; immediately pour through sieve into bowl. Cover with plastic wrap, pressing it directly onto surface to prevent skin from forming; let cool completely.
• Cut bananas crosswise into 1/4-inch slices. Combine cream and confectioners' sugar in a bowl; whisk until stiff peaks form.
• Spoon one-third of pudding into a large glass bowl. Layer half of cookies, slightly overlapping, followed by half of bananas and half of strawberries. Spread one-third of whipped cream over fruit. Repeat layering of pudding, cookies, fruit, and whipped cream. Gently spread with remaining pudding; top with remaining whipped cream. Refrigerate until set, at least 4 hours or, covered, up to overnight. Garnish with whole berries before serving.