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Mango


Mango Puff

Mango Puff
Gelatina de Mango

Serves: 12

Gelatina de Mango" alt="Mango Puff
Gelatina de Mango" />

Ingredients

1 cup lukewarm water

2 envelopes (about 2 tablespoons) unflavored gelatin

1 14-ounce can La Lechera sweetened condensed milk

4 cups cubed mango, fresh or thawed from frozen

1 tablespoon fresh squeezed lime juice

2 cups heavy whipping cream

1 cup diced fresh mango or berries (optional, for garnish)

To Prepare

Pour 1 cup lukewarm water into a medium heatproof bowl and add 2 envelopes of unflavored gelatin. Stir and let rest until mixture puffs up, it will increase slightly in volume, about 3 minutes. Meanwhile, fill a small saucepan (that can hold the heatproof bowl) with 2 to 3 inches of water and bring to a simmer over medium-low heat. Place bowl with the gelatin mixture on top the saucepan, creating a water bath or double boiler. Let the bowl rest there, stirring occasionally, until gelatin completely dissolves, approximately 2 to 3 minutes. Remove from heat.

Pour the sweetened condensed milk into a blender along with the mango chunks and lime juice, puree until completely smooth. Add the diluted gelatin and blend on low speed for a few seconds to combine. Pour into a large mixing bowl. Let it begin to set as you whip up the cream.

In a stand mixer fitted with the whisk attachment, beat the heavy whipping cream until it holds soft peaks. Fold the whipped cream with the mango gelatin until fully combined.

Pour into individual gelatin molds or ramekins, cover tightly with plastic wrap, and refrigerate until completely chilled and set, at least an hour. Alternatively you can pour it onto a container, and let it chill and spoon onto bowls later.

When ready to serve, remove from the refrigerator and decorate with diced fresh mango or berries of your choice, if desired. Or if chilled in a large bowl, spoon onto individual bowls.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2015/04/mango-puff/


Chardonnay Mango Pecan Tart

Mango Pecan Tart
Tarta de Nuez con Mango

Serves: 10

Tarta de Nuez con Mango" alt="Mango Pecan Tart
Tarta de Nuez con Mango" />

Ingredients

For the Crust:

1 1/2 cups pecans

1 cup all-purpose flour

1/4 cup dark brown sugar

Pinch kosher or coarse sea salt

1 large egg

4 tablespoons cold butter


For the Pastry Cream:

1 cup milk

1 tablespoon vanilla extract

3 egg yolks

1/4 cup sugar

2 tablespoons cornstarch


For the Fruit:

3 large ripe champagne or Kent mangoes


For the Glaze:

1/4 cup apricot jam

1/4 cup chardonnay from a bottle that you would like to drink

To Prepare

For the crust: Preheat the oven to 375°F. Place the pecans in the bowl of a food processor. Pulse a few times until finely ground. Add the flour, sugar and salt and pulse again a few times until combined. Add an egg and the butter, pulse again a few times until thoroughly mixed and the butter has broken into the smallest of pieces, making it hard to distinguish it from the mix. The mix should resemble a coarse meal; it will not appear to be a homogeneous dough, but it will be all crumbles. That’s what you want.

Turn all the pecan mix into a tart pan with a removable ring. Press into bottom of the pan with your hands, leveling it all around. As you press, the mix will start looking like dough. Press a bit to the sides to form a 1/4-inch border all around.

Bake for 15 minutes, until cooked through and appears to be lightly golden. Let it cool completely.

For the pastry cream: In a medium saucepan, set over medium heat, pour in the milk and vanilla, stir well with a whisk and let it come to a simmer. Just until it begins bubbling around the edges. Remove from heat.

In a medium bowl, beat the egg yolks along with the sugar and the cornstarch. Slowly, in a thin stream and with the help of a ladle, pour the milk into the beaten eggs, whisking along to combine thoroughly until all the milk mixture has been poured. Transfer it all back into saucepan. Set over medium heat, stirring occasionally and keeping a good eye on it, let it come to a simmer. Simmer for about 1 to 2 minutes, until it thickens to thick cream consistency. You may stir with a spatula as it simmers so it doesn’t stick to the bottom. Remove from heat. Let it cool, wrap with plastic wrap and place in refrigerator until ready to use.

For the fruit: When ready to assemble the tart, vertically slice the cheeks of the mangoes. With a small knife, cut around the cheeks to make it easy to remove from the skin, and scoop out with a spoon. Cut the cheeks into slices.

For the glaze: In a small saucepan, combine the jam with the wine. Set it over medium heat. Stir or whisk a couple times, until it dissolves and it begins to simmer. Let it simmer 1 to 2 minutes. Set aside.

To assemble the tart: Pour the pastry cream onto the crust. Place the mango slices, going around the tart until you reach the center. With a pastry brush, brush the glaze all over the mangoes. If the glaze has cooled, heat for a few seconds until it becomes liquid again.

Place the tart in the refrigerator at least for an hour to set and chill.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2015/03/chardonnay-mango-pecan-tart/


Juju's Mango Smoothie

Juju’s Mango Smoothie

Serves: makes about 3 cups

Juju’s Mango Smoothie

Ingredients

2 cups diced fresh mango, or thawed from frozen

1 tsp Mexican vanilla extract

2 cups orange juice, preferably fresh squeezed

1 ripe banana, sliced

To Prepare

Combine the mango, vanilla, orange juice, and banana in a blender and puree until smooth. Add a couple handfuls of ice cubes and puree until well blended.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2015/02/jujus-mango-smoothie/


Mango Guacamole with Grilled Tortilla Wedges

Mango Guacamole with Grilled Tortilla Wedges
Guacamole de Mango

Serves: 6

Guacamole de Mango" alt="Mango Guacamole with Grilled Tortilla Wedges
Guacamole de Mango" />

Ingredients

2 ripe Mexican avocados, halved, pitted, meat scooped out and roughly mashed or diced

1 cup diced, fresh, ripe, peeled mango

3 tablespoons chopped white onion

2 tablespoons coarsely chopped cilantro leaves

2 tablespoons finely chopped jalapeño or serrano chile, seeded optional, or to taste

2 tablespoons freshly squeezed lime juice

1 teaspoon kosher or coarse sea salt, or to taste

Corn or flour tortillas, cut into wedges and grilled

To Prepare

Gently mix the avocado, mango, onion, cilantro, chile, lime juice and salt in a bowl, or mash in a molcajete. Serve with grilled tortilla wedges.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2014/01/mango-guacamole-with-grilled-tortilla-wedges/


Morelia-Style Gazpacho Salad

Morelia-Style Fruit SaladGazpacho Moreliano

Serves: 6

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Ingredients

2 cups peeled and diced ripe mango

2 cups peeled and diced pineapple

2 cups peeled and diced jícama

3 cups freshly squeezed orange juice

6 tablespoons freshly squeezed lime juice

6 tablespoons finely chopped white onion

3/4 cup finely crumbled queso Cotija, or substitute queso fresco, mild feta, dried ricotta or Romano cheese

Kosher or coarse sea salt, to taste

Dried ground piquín chile or Mexican dried ground chile, to taste

To Prepare

To make individual gazpachos: In a cup, add a layer of mango, pineapple, jícama, a tablespoon of onion, a tablespoon of queso; then another layer of mango, pineapple, jícama, and another tablespoon of queso. Pour in 1/2 cup orange juice, a tablespoon of lime juice, and sprinkle salt and ground chile to taste. Repeat to make 6 individual cups.

To make for all: Mix all the ingredients in a large mixing bowl to your taste!

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2014/01/morelia-style-gazpacho-salad/


ROSE PETAL, MARSHMALLOW, MANGO AND PISTACHIO ICE CREAM
Helado de pétalo de rosas, malvavisco, mango y pistache
Serves 4

INGREDIENTS
2 1/2 cups whole milk
1/2 cup heavy cream
1 1/2 cups loosely packed rose petals, rinsed
1 10-oz bag mini-marshmallows
3 cups, or 1 1/2 lbs, or about 3 mangos, peeled and diced
6 egg yolks
1/2 cup roughly chopped pistachios, toasted

TO PREPARE
Pour the milk and heavy cream into a medium-sized saucepan; set it over medium-low heat. Once hot, add the rose petals, marshmallows and mangos, cooking for about 10-15 minutes until the marshmallows have dissolved, stirring occasionally, but don’t let mixture come to a boil. Remove the saucepan from the heat.

In a large mixing bowl, whisk the egg yolks until they become thick and spongy.

Slowly stir 1/3 of the milk/cream mixture into the egg yolk, whisking, until thoroughly combined. Pour the egg mixture back into the saucepan with the remaining milk/cream mixture.

Set the saucepan over low to low-medium heat, stirring frequently with a whisk or spoon until the mixture thickens, about 15 minutes. Remove the saucepan from the heat. Once it cools, refrigerate.

Once chilled, process in an ice cream maker following the manufacturer’s instructions, and add the toasted pistachios 5 to 10 minutes before the ice cream is ready. Alternatively, freeze the entire mix.


Pati takes you to Xochimilco, the legendary floating gardens of Mexico, and sprinkles a few flowers into some impressive but easy Mexican recipes.


STREET-STYLE CUT-UP FRUITS & VEGETABLES
Frutas y verduras de carrito

INGREDIENTS
1 to 2 large mangoes
1/2 pineapple
1/4 watermelon
1 cucumber
4 large carrots
1 jicama
Dried ground chile such as piquí­n
3 limes, or more to taste

TO PREPARE
Peel and slice the fruits and vegetables, you may do this ahead of time and store covered in the refrigerator. Sprinkle salt and chile to taste. Squeeze fresh lime juice on top. Mix and enjoy.


May 21, 2010
fresh fruits and vegetables Mexican Street Style

Every year, just as summer peeks its warm face in Washington DC, I begin to crave fresh fruits and vegetables Mexican street cart style. One of the times when I have enjoyed it the most was last April.  We were traveling through the Copper Canyon route, on a week long trip, from Chihuahua to Sinaloa. We had been waiting at the station in the town of Creel to catch the Chepe train to go to the next town.

As the station officer let out a scream that the train was approaching, out of the corner of my eye, I saw the fruit and vegetable cart. It was hot, we were tired and thirsty, and I saw Mr. Fruit Cart Man peeling some ripe and juicy mangoes. I grew weak in my knees.

Continue reading Running to Catch the Fresh Fruit Cart!


August 5, 2009
mango salsa

When asked recently whether I was a collector of some sort, I thought of my grandmother’s cabinet that holds hundreds of elephant figurines — more than 60 years’ worth, from many places. And she’s still adding to the lot. So my response was no.

Then a few days later I realized that I am a collector: of foods tasted throughout my life, or at least the memories of them. This is especially true of salsas. I have countless papers scattered on my desk with notes about the names of them, the places I ate them, their ingredients, the cooks who made them and, when generously given, directions on how to re-create them.

When the mood strikes, I search to find that precise note (which may be in a coat pocket, bag or drawer). Or I sit down with eyes closed and try to remember the feel of the sauce.

When all else fails, I make one up.

Continue reading A True Mexican Collectible: Versatile Summertime Salsas…


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