Salsa de Mango (Mango Salsa)
Serve this salsa with platanitos. It’s also delicious as a topping for baked, broiled or grilled fish.
Yield: About 1 quart
- 2 large ripe mangos (peeled, pitted & finely chopped)
- 1 small red onion (peeled & finely chopped)
- 1 medium fresh jalapeño pepper (seeded & finely chopped)
- 1 clove garlic (peeled & minced)
- ½ cup cilantro leaves (finely chopped)
- ¼ cup red bell pepper (cored, seeded & finely chopped) — optional
- ¼ cup orange juice
- salt & pepper
- In a large bowl, combine all ingredients.
- Refrigerate until ready to serve.
For a spicier salsa — add another jalapeño or do not remove the jalapeño’s seeds before chopping it up — the heat is in the seeds.
Batida de Mango con Crema (Mango Mousse)
This delightfully cool and velvety smooth tropical dessert is always a hit.
Serves: about 8 ½-cup servings
- 2 large ripe mangos (peeled & pitted)
- ½ cup sugar
- 2 cups whipping cream
- For the Garnish: fresh berries and fresh mint
- In a food processor fitted with a steel blade, puree the mangos.
- Transfer to a large bowl, add the sugar, stir to combine and set aside.
- Using an electric mixer beat the cream to soft peaks.
- Fold cream into mango mixture and mix thoroughly.
- Pour into individual serving dishes, cover and chill.
- Garnish with whole fresh berries and a mint leaf.
Or, make up a batch of our salsa de bayas (below) and drizzle it over the bottom and sides of serving dishes, add mouse and top with more berry sauce and garnish.
Nonfat Mango Mousse — substitute nonfat whipped topping for the whipping cream in the above recipe. Purchase ready made nonfat topping or make your own by combining ½ cup ice cold water and 1 tablespoon lemon juice in a bowl. Add ½ cup instant nonfat dry milk and beat until stiff (about 6 minutes), add 3 tablespoons sugar and 1 teaspoon vanilla and continue beating for an additional 2 minutes. Fold into the mango mixture and serve immediately. It is so delicious and decadent looking; your guests won’t miss the fat.
Salsa de Bayas (Berry Sauce)
This is a beautiful and versatile dessert sauce. It will keep for months in the refrigerator.
Servings: About 2 cups
- 1 one-pound package frozen mixed berries
- ½ cup sugar
- 2 tablespoons brandy
- 1 tablespoon cornstarch
- Puree berries in food processor.
- In a saucepan, bring pureed berries and sugar to a boil, reduce heat and cook for about five minutes.
- Add brandy and return mixture to a boil.
- Dissolve the cornstarch in a little cold water then add a little at a time to the berry mixture stirring constantly until the mixture begins to thicken.
- Remove from heat, set aside to cool and refrigerate.
Pastel de Mangos y Vaccinios (Mango and Blueberry Cobbler)
A merger of Cuban and American country cuisines, this crispy cobbler was a favorite at Mucho Gusto Café.
For the Fruit Filling:
- 3 large ripe mangos (peeled, pitted and cut into slices)
- ½ cup sugar
- 2 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup fresh or frozen blueberries
For the Topping:
- 1 cup all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup (1 stick) unsalted butter (softened)
- 1 cup sugar
- 1 large egg
- ½ teaspoon vanilla extract
- Preheat oven to 350° and prepare 9x13 baking dish by treating it with non-stick cooking spray.
- Combine the mango, sugar, cornstarch and spices and mix thoroughly.
- Pour into the baking dish and bake for about 15 minutes, remove from oven and allow to cool for a few minutes.
- Stir in the blueberries and set aside
- Meanwhile, combine the flour, baking powder and salt in a bowl and set aside.
- Using an electric mixer, beat the butter and sugar in a mixing bowl until light and fluffy.
- Add the egg and vanilla and continue mixing until smooth.
- Stir in the dry ingredients until thoroughly combined.
- Drop spoonfuls of topping evenly over the fruit.
- Return the baking dish to the oven and continue baking for about 30 minutes more or until the topping is nice and brown and the fruit is tender.
- Remove from the oven and allow it to cool for a few minutes in the pan before serving.
Substitute this simple crumb topping for the cobbler topping in this recipe — combine ½ cup flour, ½ cup oatmeal, 2 tablespoons butter and ½ cup brown sugar and sprinkle over the top of the fruit and resume at step 6.