****MANGO CRISPS****

Ingredients:

 5 cups ripe mangoes, peeled and thinly sliced, or mixture of sliced mangoes and apples
 1 1/2 teaspoons cinnamon
 1/4 teaspoon nutmeg
 1 tablespoon lemon juice
 1/4 cup softened butter
 1/2 cup brown sugar, packed
 1/2 cup flour

Preparation:

Mix sliced mangoes with 1 teaspoon of the cinnamon, the nutmeg, and lemon juice. Place in a
buttered 10 x 6 x 2 inch glass baking dish. Set aside. Combine butter and brown sugar until well
blended. Cut in flour and the remaining 1/2 teaspoon of cinnamon. Mix until crumbly. Sprinkle
the topping evenly over mango slices. Cook in microwave oven 9 to 11 minutes on HIGH power,
rotating a half turn after 5 minutes. Serve warm or cold, with whipped topping or ice cream, if
desired.

Mango Sherbet

1 envelope (1 tablespoon) unflavored gelatin

3 cups sieved mango puree
1/2 cup sugar
3 tablespoons lime juice

Sprinkle the gelatin on 1/3 cup cold water, then dissolve, stirring, over low heat. Cool. Mix
mango puree, sugar, lime juice and gelatin. Chill until the mixture is syrupy. Beat until light and
fluffy. Serve with whipped cream, or ice cream. Serves 6.

Mango Ice Cream

1 large, fleshy mango weighing about 1 1/2 pounds

1/2 cup sugar
1/2 cup water
1/4 cup lime juice
1 cup heavy cream

Peel the mango, cut off the flesh and chop fine. There should be about 2 cups. Make a syrup with
the sugar and water simmered together for 5 minutes. Cool. Add to the mango with the lime
juice, mixing thouroughly. Whip the cream until stiff and fold into the mango mixture. Freeze in
refrigerator ice trays with the cube dividers removed, at the coldest temperature available. Stir
after 1 hour, and again at the end of the second hour. The ice cream should be ready in about 2
1/2 hours from the beginning of freezing. Makes 2 ice trays, 6 or more servings.

mango chiffon pie

2 lg Mangos -- ripe
2 packages Unflavored gelatin
3/4 cup Sugar
1/2 cup Water
1 tablespoon Lime -OR- lemon juice
2 Egg whites
1 cup Whipping cream
1/2 teaspoon Vanilla
1 9″ baked pie shell
Sweetened whipped cream
Mango slices
Fresh mint (opt granish)
 Peel, seed and slice mango. Whirl in food processor or blender until smooth. Press through
sieve to remove fibers. Measure 1-1/2 cups.
 Combine gelatin and sugar in small saucepan. Add water. Cook and stir until sugar and
gelatin are dissolved. Add lime juice and mango puree.
 Refrigerate until consistency of unbeaten egg white, about 1 hour. Beat egg whites until
peaks form. Fold in mango mix. Whip cream. Add vanilla and fold into mango mix. Turn into
pie shell.
 Refrigerate until firm, about 2-3 hours. To serve, top with whipped cream and sliced mango.
Garnish with fresh mint.

Perfect Pie Crust Recipe

Ingredients

All Butter Crust for Sweet and Savory Pies (Pâte Brisée)

 2 1/2 cups all-purpose flour, plus extra for rolling

 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
 1 teaspoon salt
  1 teaspoon sugar
 4 to 8 Tbsp ice water

Method

1 Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour
(the longer the better) so that they become thoroughly chilled.

Dough is ready to shape.

2 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8
times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp
at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly
dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water
and pulse again.

3 Remove dough from machine and place in a mound on a clean surface. Gently shape into 2
discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to
see little bits of butter in the dough. These small chunks of butter are what will allow the
resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap
and refrigerate at least 1 hour, and up to 2 days.

4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in
order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly
floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if
the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the
dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the
pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen
scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

5 Add filling to the pie.

6 Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie.
Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears,
leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of
the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press
with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking
pie can escape.

MANGO TART
MAKES ONE 9-INCH TART

I created this recipe when I found myself with about a half dozen mangos that someone had generously given me. It
actually tastes a lot like peach pie, just a bit milder in flavor.

INGREDIENTS

 1 unbaked pie dough for 9-inch pie (see recipe link below)
 4 medium mangos, peeled and sliced (about 3 cups)
 1/2 cup sugar
 1 teaspoon cinnamon
 1/4 teaspoon nutmeg
 1/8 teaspoon ground ginger
 Pinch of salt
 1-1/2 teaspoon lime juice
 4 tablespoons flour

CRUMB TOPPING

 1 cup all-purpose, unbleached flour

 1/2 cup sugar
 3/4 teaspoon cinnamon
 1/4 teaspoon nutmeg
 1/4 cup (1/2 stick) unsalted butter, softened

Preheat oven to 425° F. Line a 9-inch removable bottom tart pan with the dough. Chill approximately 20 minutes. In
a large bowl, mix all of the ingredients for the filling. Combine well and let stand about 10 minutes. Arrange in the
chilled crust. Bake for 30 minutes.

Meanwhile, make crumb topping by first mixing the dry ingredients. Add the butter in small pieces and work
mixture with hands until crumbs form. Sprinkle crumbs on partially baked pie; return to oven and bake an additional
15 minutes or until pie is bubbly and crumbs are browned. Remove from oven; place on cooling rack. When
completely cooled, remove sides from pan and place pie on platter. If desired, serve with a scoop of vanilla ice
cream or dollop of whipped cream.
 Mango Cookies


 3 cups of flour
 1 cup of mango puree **
 2/3 cup of sugar
 1/2 cup of butter
 1 egg
 1 tsp baking soda
 1 tsp baking powder
 1 tsp of vanilla
 1/8 tsp salt
 1/4 tsp cloves
 1/2 tsp cinnamon
 1/2 tsp ginger

**My cookies weren’t too heavy on the mango flavor.  I think next time, I’d either double up on
the mango puree or I’d add chunks of mango to the cookies.

DIRECTIONS: Pre-heat your oven to 350.  Mix all the ingredients together.  Using a medium
scoop, put about 1.5″ between the cookies (or a perfect 12 per sheet). 

Before you put in the oven, gently press the cookie down with a flat bottom (I like to use the
bottom of a drinking glass).  When you press down, do it quickly and put sugar at the bottom so
then when you press down on the cookie, the sugar stays on.

These are going to be thicker/fluffier cookies.  If you prefer thinner ones, use only 1/2 tsp of
baking powder.

This makes about 40 medium sized cookies.

Mango Shortbread bars

Ingredients

 1 1/2 cups butter

 1/2 cup white sugar
 3 cups sifted all-purpose flour
  
 4 cups sliced mango
 1/4 cup white sugar
  1/4 cup all-purpose flour
 1 1/2 teaspoons ground cinnamon
 1 pinch ground nutmeg

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In large bowl, cream together butter and 1/2 cup sugar. Blend in 3 cups flour and press
1/2 of mixture into the bottom of a 9x13 inch baking dish.
3. In a medium bowl, stir together mango, 1/4 cup sugar, 1/4 cup flour, cinnamon and
nutmeg until well combined. Pour mango mixture over shortbread in pan. Sprinkle
remaining shortbread mixture over mango mixture. Press down lightly.
4. Bake 1 hour, until topping is golden brown. Let cool 15 minutes in dish before cutting
into bars.

Cranberry Pistachio Biscotti Recipe

 2 1/4 cups flour
 1 cup sugar
 2 teaspoon finely grated lemon zest
 1 1/2 teaspoons baking powder
 1/2 teaspoon salt
 1 cup unsalted pistachio nuts
 1/2 cup dried cranberries
 2 large eggs
 1 yolk from large egg
 1 tablespoon lemon juice
 1 teaspoon vanilla

1. Position one of your oven racks in the center of your oven. Preheat oven to 325 degrees
F. Line a baking sheet with parchment paper or a nonstick baking liner.
2. In the large bowl of a stand mixer fitted with the paddle attachment or, if mixing by hand,
in a large bowl, stir together the flour, sugar, lemon zest, baking powder, and salt until
well blended.
3. Add the nuts and cranberries and beat on low speed or with a wooden spoon briefly.
4. In a small bowl, lightly beat the eggs, egg yolk, lemon juice, and vanilla with a whisk.
5. With the mixer on low speed or while stirring with the spoon, slowly pour in the egg
mixture.
6. Continuing beating or stirring with the spoon or your hands until the dough is well
blended and begins to form moist clumps, about
2 minutes.
7. Scrape the dough on to an unfloured work
surface. Lightly dust your hands with flour,
knead the dough briefly, and shape the dough
into 2 equal sections.
8. Shape each section into a 2 inch by 10 inch log. The dough will be sticky so you may
need to add more flour to your hands as you go along to accomplish this.
9. Carefully transfer the logs onto your prepared baking sheet, spacing them about 3.5
inches apart.
10. Place the baking sheet on the center rack of your oven and bake for about 40 minutes, or
until the top of the logs are cracked and the dough inside the cracks no longer looks wet.
11. Place the baking sheet on a wire rack and allow the logs to cool about 15 minutes. (Leave
the oven set at 325 degrees.)
12. Using a serrated knife, cut the logs on a slight diagonal into 1/2-inch slices. Use a gentle
sawing motion to cut through the top crust.
13. Place slices on the baking sheet cut side down. It's okay if they touch since they won't
spread.
14. Bake the biscotti another 10 to 20 minutes, or until they are dried to your taste. At 10
minutes they will still be chewy.
15. Place baking sheet on a wire rack and allow the biscotti to cool completely on the sheet.