Tag Archives: Mango

Blackberry & Peach-Mango Yogurt Ice Cream Duo

Who said that you need an ice cream maker to make ice cream? With this method, you can make your own yogurt ice cream (or Frozen Yogurt, as it is its proper name) with a food processor, but it takes a little bit longer. You need to make it, freeze it, re-pulse it in the food processor and freeze it again. Hey, waiting a little time makes more sense to me than spending $80 on an ice cream maker. Not that I don’t want it. Of course I do.

Now, lets talk about the benefits of making your own ice creams: You add fresh fruit, honey and yogurt. Nothing else. Nothing you can’t name. Three magic ingredients that open up so many possibilities! Initially, I was only going to make the Blackberry Yogurt Ice Cream, but then I saw the peaches in the freezer and the mangoes in the counter. It was a sign from above. I found two great recipes!

After I made them, I tasted both ice creams for sweetness and they were perfect. After freezing them and about to pulse the ice cream into creaminess again, I tasted once more, just to find that they were not as sweet as they were the day before. I talked with Helga later that day and she mentioned that the sweetness is lost a bit during the freezing process (because of all the ice), so it was better for me to add more honey later on. Both recipes have been adjusted to show the final amounts of honey used.

Both recipes called for sugar, but I replaced it with honey. We still have some of that gorgeous organic honey we were gifted a month ago, so I am squeezing the last bits of sweetness from that bottle. Now, why the double pulsing on the food processor? Well, turns out that since we don’t have an ice cream maker, that mixes the fruit and dairy while keeping it cold, we are doing it separately. So, when freezing for the first time, we can gain some ice on top of the ice cream (that’s why we covered the top with plastic wrap as we do it with custard), and we need to incorporate that ice with the rest of the ice cream.

See? This is extremely easy and fun. I still can’t get pass the color of the blackberry yogurt ice cream. It’s just too gorgeous.

Kitty

Fruit & Yogurt Ice Cream Duo

Continue reading

Dairy-Free Mango Papaya Smoothie

I finally found bigger and riper mangos at the supermarket. Summer is the best for fresh fruit. Since the mangos were really ripe, they were unbelievable sweet. I paired them with papa for a monday morning smoothie. Browsing online, I found that most of the mango+papaya smoothie combos have yogurt, milk or coconut milk. Since both the papaya and the mango are fruits that are often used in smoothies to add creaminess, I wanted to avoid the milks and yogurt all around… So water it was. And a little bit of orange juice.

The result was a creamy smoothie, I popped it into the fridge for a couple of hours (while I went to the gym) and it was ready for when I went upstairs to the office. We hope you love it!

Kitty

Mango Papaya Smoothie

Continue reading

Mango Upside-Down Cake

Two very good friends just got married (my husband’s cousin and his girlfriend) so I made this dessert for a little “we’re happy you’re getting married” dinner party we hosted at our apartment with family and our usual suspects group. To celebrate the occasion I made roast chicken with maple glazed sweet potatoes, a green salad with rhubarb vinaigrette and I wanted to serve a flavorful, but not too rich or complicated dessert. I had no time to improvise or think about adapting the recipe, so I just used this one as it is. One of our friends is lactose intolerant, so I was happy to offer coconut whipped cream to serve with this dessert. It’s the perfect combination: mango & coconut. You can find the procedure to prepare it on our Mango Pancakes with Coconut Whipped Cream post.

For the verdict, well… I hope my guests comment on my post so you can read what they thought about it! (ehem, ehem… guys? hint, hint)

Helga

Mango Upside Down Cake

Continue reading

Ceviche Salad with Spicy Citrus Vinaigrette

Doesn’t this look fresh?   The heat has been going up and up in Guatemala so this dish was welcomed.  It’s definitely a make ahead meal, since you need to let the fish marinate in lemon juice for a few hours before serving it, this is how the fish gets cooked.  Our Guatemalan and Latin American readers will know all about this, since this is how we make good old fashioned ceviche.

However, this is definitely a different version for it.  I served it on a bed of shredded greens, and instead of mixing it with the usual tomato and onions, it is served with a mixture of mango and avocado.  Instead of the usual salt, lemon and Worcestershire sauce, it is served with a spicy citrus vinaigrette.  You just have to try it, if you like ceviche, you will love this dish.

Note: The day I made this, I forgot to get cilantro.  Please, put some on yours.

Helga

Ceviche Salad with Spicy Citrus Vinaigrette

Continue reading