The Broke Baker

Tag: mango madness

  • Mango Cupcakes

    Mango Cupcakes

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    I’m really not sure why, after many years of endless mangoes, it took this long for me to try to make mango cupcakes. But, 2019 was the year, and they were LONG overdue. The combination of a vanilla bean cupcake with mango filling and frosting was absolute magic.

    My first attempt at these cupcakes was just the vanilla cupcake and the mango frosting. It was very good, but I really wanted to try to find a way to shove more mango flavor in there. A creamy mango curd fit the bill for me, but you could also use a mango jam if you prefer.

    Add all of the curd ingredients (except butter) in a small saucepan and cook over medium-low heat until it reaches a pudding-like consistency. Strain the mixture through a fine mesh strainer, then stir in the cubed butter until it’s all melted and the mixture is smooth.

    At this point, your curd is ready to use, but you can also store it in an airtight container in the refrigerator for a few days until you’re ready to use it.

    The frosting is similar to what most people call “boiled icing” or “heritage frosting.” That is, it’s made with a cooked flour paste that is mixed with butter and sugar.

    Melt 1/4 cup of butter in a small saucepan, then whisk in your flour until smooth. When the flour starts to sizzle a little, add the mango puree and a little bit of lemon juice. Cook this until it turns into a soft dough-like consistency. Transfer to a small bowl and cover with plastic wrap. Let it cool completely. You can speed this up by putting it in the refrigerator while you make the cupcakes.

    Meanwhile, make the cupcakes. Sift your dry ingredients and set them aside. Using a whisk attachment, beat the eggs until they’re foamy first, then add the sugar, oil, and vanilla bean paste. Mix in your dry ingredients alternately with the buttermilk, mixing until just combined.

    Line your cupcake tin with cupcake liners. Divide the batter evenly among your cupcake liners. The recipe normally makes about 15 cupcakes for me, so I also fill 3 cavities of a 6-cup cupcake tin. Bake them for about 12-14 minutes, then let them cool completely on a wire rack.

    When the cupcakes are cool, you can fill them with the mango curd. I like to use a piping bag fitted with a Bismark tip to do this, but you can also cut a hole in the middle of each cupcake with a paring knife or apple corer and spoon some filling in. Here is a great guide for methods of filling a cupcake.

    To finish the mango frosting, take 1/2 cup of softened butter and add the cooled mango flour paste and 2/3 cup of sugar. Using the paddle attachment, beat the ingredients until the mixture is smooth and you can’t feel the sugar grains. Frost the cupcakes in your preferred fashion. I used a piping bag and a 1M pastry tip.

    You should store the cupcakes in the refrigerator, but they taste best if you bring them to room temperature before you eat them.

    Mango Cupcakes

    Ingredients

    For the mango filling:

    • 1/2 cup fresh mango puree
    • 1/4 cup sugar
    • 3 eggs
    • 1 tbsp cornstarch
    • a pinch of salt
    • 1 tsp lemon juice
    • 1/4 cup (1/2 stick) butter

    For the cupcakes:

    • 1 1/4 cups all purpose flour
    • 1 1/4 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 2 eggs
    • 3/4 cups sugar
    • 2 tsp vanilla bean paste (or vanilla extract)
    • 1/2 cup vegetable oil
    • 1/2 cup buttermilk

    For the mango frosting:

    • 3/4 cup unsalted butter, softened
    • 2 1/2 tablespoons unbleached all-purpose flour
    • 1/2 cup mango puree
    • 2/3 cup sugar
    • 1 tsp lemon juice

    Directions

    Make the mango filling:

    Combine all of the curd ingredients (except the butter) in a blender. Blend until smooth. Transfer mixture to a small saucepan and cook over medium to medium-low heat, whisking constantly, until the mixture thickens to a pudding like consistency.

    Remove from heat and whisk in the butter, one cube at a time, until fully incorporated. Cover with plastic wrap and set aside to cool. You can strain through a fine mesh strainer to remove any lumps, if you wish.

    (Curd can be made in advance. Store in refrigerator until ready to use, then bring to room temperature.)

    Make the cupcakes:
    Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners.

    Sift your dry ingredients into a medium bowl and set aside.

    In the bowl of an electric mixer, beat your eggs with the whisk attachment on medium speed. Add your sugar and continue mixing until the egg and sugar mixture starts to turn light in color. Add your vanilla and oil and beat for about 1 minute, until well combined.

    Add your flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Pour into the prepared muffin pan, filling each cavity about 1/2 full.

    Bake in the preheated oven for 12-14 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for at least 10 minutes before removing from the pan.

    Make the frosting:
    In a saucepan, melt ¼ cup of butter. Add the flour and cook for 1 minute, stirring constantly. Add the fruit puree and lemon juice and bring to a boil, stirring with a whisk. Simmer gently for about 30 seconds, stirring constantly.

    Pour into a bowl, cover with plastic wrap directly on the mixture and let cool to room temperature.

    Add the sugar, the remaining butter, and the cooled mango flour paste to the bowl of a stand mixer fitted with the paddle attachment and beat with an electric mixer for about 5 minutes or until the frosting is smooth and creamy.

    Assembly:

    Fill the cupcakes with the mango filling using your preferred method. Frost the top of each cupcake with mango frosting. Refrigerate until ready to serve, then bring to room temperature.

    Makes about 15 cupcakes

  • Mango Madness in July – Part 6 (2019 Chapter)

    Mango Madness in July – Part 6 (2019 Chapter)

    Another year, another onslaught of mangoes.  This was a light year for mangoes.  The late spring rains knocked a lot of mangoes out of trees prematurely, so it was a small harvest this year.  Still, Mango Madness Part 6 managed to trudge along.  And, I was still able to try a lot of new things to make with mango.

    At one point, I resorted to buying mangoes from the grocery store.  They are just not the same, but they work in a pinch.

    So, what are some new ideas to use mango?  Let’s see!

    This mango chile sauce is great because it comes together easily in an electric pressure cooker.  It is also very forgiving, so you can use overripe mangoes without any negative impact.  Check out the recipe here.

    Mango makes great filling for donuts.  If you’re the jam type, you can fill the donuts with mango jam.  I prefer cream, so I filled mine with mango pastry cream to make these mango creme brulee donuts.

    Use your ripe mango to cool off this summer by adding it to a cholado.  This Colombian shaved ice dessert is like a cross between a sno cone and a fruit salad.  Try this recipe.  You won’t be disappointed.

    Mango passion fruit bars can be made by following this recipe.  Just replace 1 cup of the passion fruit with mango puree.  These are great to take to a potluck.

    If you have a food dehydrator and too many mangoes, make mango fruit leather!  Just mix some mango puree with a little bit of honey and a few drops of lemon juice, then follow the instructions for your particular brand of food dehydrator to make the fruit leather.

    If you’re truly ambitious and adventurous, try making mango truffles.  The white chocolate mango filling is kind of runny, so these can’t be made by hand-rolling.

    Replace the passion fruit puree with mango puree in this recipe and you’ve got mango caramels!  Heads up, they crystallize very quickly, so they need to be eaten within a day or two.

    Mango butter is another great recipe if you’re looking to get use up a LOT of mango at one time.  It needs to cook for at least 2 hours, so you’ll want to clear your afternoon to make it.

    Mango syrup can be used in many different ways.  Use it to top waffles or pancakes, to sweeten beverages, or brush it on sponge cake to add moisture.

    Mango Madness Part 6 was great fun, and I was newly inspired.  I can’t wait to do this again next year.

  • Pressure Cooker Mango Chicken Curry

    Pressure Cooker Mango Chicken Curry

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    Every now and then, an Instant Pot owner gets asked, “Why convert a tried and true oven/stovetop recipe to the IP?”  Sometimes, the answer is to save time.  Other times, the answer is to wash fewer dishes.  And, a lot of times, the answer is something a little unexpected: “Because I can.”  That is how I wound up with this mango chicken curry.

    I stumbled across a recipe for mango chicken curry a year or two ago during Mango Madness.  I think that it was one of my very first ventures into using mangoes in savory dishes.  It was an instant hit with my friends, and gets requested a lot.  The original recipe called for stovetop preparation.  I wanted to try to convert it to an IP recipe.  The challenge with that, of course, is that pressure cooking often leaves things a bit watery.  I got around that by using coconut cream instead of coconut milk, then reducing the sauce a bit at the end.

    Prep your ingredients first.  This will make things much easier when you get started.

    Heat the oil in your electric pressure cooker set to the Saute/Browning setting.  When the cooker reads Hot, add your dry spices and stir to coat them in oil.  Do this quickly or your spices can burn.  Add the chopped onions and peppers next, stirring to coat them in the spice and oil mixture.  Saute for 2-3 minutes, then add the garlic and ginger and keep sauteeing for another 2 minutes.  Add the mango, then stir to combine.  Stir in the vinegar and the water, then season with salt and pepper.

    As a little side interlude, having two instant pots is GREAT for situations like this.  Your curry can cook in one pot while your rice cooks in the other.

    Place your chicken thighs over your mixture.  Cover and seal your pressure cooker, then cook on Manual (High Pressure) for 15 minutes.  You can also use the Poultry setting to get the same result.  When the time is up, release the pressure manually.  Uncover and remove the chicken from the pot.  Chop or shred the chicken and set it aside.  Stir the coconut cream into the liquid remaining in the pot.  Using an immersion blender, puree the cooked vegetables and fruit.  Set the pressure cooker back to the Saute setting and let the sauce come to a simmer.  Simmer the sauce for 5-10 minutes, or until it thickens.  Add the chicken back to the sauce and give it another stir.  Check your seasonings and add more salt and pepper if needed.

    In my house, we like our curry served with a side of white rice.  I bet it would also be great with some warm, buttery naan bread.  Is your mouth watering yet?

    If you don’t have an immersion blender, you can also puree your sauce in a conventional blender.  Just return it to the pot to reduce after you’re finished blending it.

    Pressure Cooker Mango Chicken Curry

    Ingredients

    • 3lbs boneless skinless chicken thighs
    • 3-4 cups fresh mango slices
    • 2 tbsp oil
    • 2 medium onions, roughly chopped
    • 1 red bell pepper, roughly chopped
    • 4 tbsp minced ginger
    • 4 garlic cloves, minced
    • 4 tbsp yellow curry powder
    • 1 tsp ground cumin
    • 1/2 tbsp garam masala
    • 1/4 cup cider vinegar
    • 1/4 cup water
    • 1 13.5oz can of coconut cream
    • Salt and pepper to taste

    Directions

    Heat the oil in the liner of your pressure cooker using the Saute/Browning setting.

    When the cooker reads Hot, add the spices and stir to coat with oil.  Add the chopped onions and peppers and cook for 2-3 minutes until just beginning to soften.  Add the garlic and ginger and cook until fragrant, about 1-2 minutes.  Stir in the mango slices, and then the water and the vinegar.  Season with salt and pepper.

    Lay the chicken on top of the vegetable/mango mixture.  Cover, seal, then cook on Manual (High Pressure) for 15 minutes.  When the timer runs out, release the remaining pressure manually.  Remove the chicken from the pot.  Chop or shred it and set it aside.

    Stir the coconut cream into the liquid remaining in the pot.  Puree the vegetables and fruit using an immersion blender.  Turn the cooker back to the Saute/Browning setting and allow the sauce to come to a simmer.  Cook the sauce until it thickens, about 5-10 minutes.  Serve hot.

     

  • Mango Creme Brulee Donuts

    Mango Creme Brulee Donuts

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    I know that I am usually done with the mango recipe posts by now, but these mango creme brulee donuts just couldn’t wait until next year!

    Mango-filled donuts had been on my list of things to try during Mango Madness since last year.  I simply ran out of time (and mangoes) when I finally felt like I was ready to give it a shot.  Fast forward to this year, and the mangoes were coming so quickly that I really had no excuse NOT to try making donuts.  I’m a lazy baker, so of course I made my donuts dough in the bread machine.  Still, the combination of a fluffy fried dough, creamy mango filling, and crunchy burnt sugar crust made the mango creme brulee donuts an instant hit among my friends.

    I was so proud of how these mango creme brulee donuts turned out that I entered them in the mango dessert competition at the South Beach Mango Festival.  Sadly, I didn’t win the contest, but I did get props and handshakes from some of the event organizers and guest chefs.  I’d still call that a win!  And, because I have such a warm reception wherever I bring these donuts, I think that this recipe is worth passing along.

    The first part is pretty straightforward.  I made the dough in the bread machine, rolled it out on a floured surface when it was ready, then cut out my donut circles using a biscuit cutter.  Let them rise in a warm place until they double in size.  That will take about 45 minutes.

    Preheat the oil in your deep fryer (or your preferred stovetop frying vessel) until it reaches 375 degrees.  Fry 3 or 4 donuts at a time for 35-40 seconds per side.  They should be puffy and golden.  Drain them on a wire rack (I also blot them with paper towels afterwards).  After that, allow them to cool completely.

    After they have cooled, use a pastry bag fitted with a pastry filling tip to fill your donuts with the mango pastry cream.  Then, spoon a layer of sugar over each donut and use a kitchen torch to heat the sugar until it liquefies and melts.  I usually do about 3 layers of sugar so that the donuts have a thick layer of sugar crunch.

    Homemade donuts are best eaten the same day that they are made.  I have been told, however, that these donuts are still tasty and fluffy after a day in the refrigerator.  They rarely last that long, though.

    Mango Creme Brulee Donuts

    Ingredients

    • 1 1/4 cups warm milk
    • 2 1/4 tsp (1 package) bread machine yeast
    • 2 eggs
    • 1/2 cup butter, melted and cooled slightly
    • 1/4 cup granulated sugar, plus more for torching
    • 1 tsp salt
    • 4 1/4 cups bread flour
    • 1 recipe batch of Mango Pastry Cream
    • Oil for frying

    Directions

    Add all of the ingredients except for the pastry cream and the frying oil to the pan of your bread machine according to the manufacturer’s directions.  Set the machine to the Dough cycle and allow to run.

    When the Dough cycle is complete, turn the dough out onto a lightly floured surface.  Roll the dough out to about 1/2 inch thickness.  Cut circles out of the dough using a 2 2/4 inch biscuit cutter.  Transfer circles to a baking sheet, leaving space for the dough to rise.  Cover and allow to rise in a warm place until they are doubled in size, about 45 minutes.

    Just before the donuts have completed their second rise, preheat your frying oil in a deep fryer (or the stove-top frying vessel of your choice) to 375 degrees F.  Fry the donuts, 3 or 4 at a time (depending on the size of your frying vessel).  Allow to cool on a wire rack, then blot on paper towels to remove excess oil.

    Using a pastry bag fitted with a filling tip, fill the donuts with mango pastry cream.  Set the filled donuts on a wire rack over a baking sheet.  Top the donuts with sugar, then use a kitchen torch to melt the sugar until the donut is coated in an amber glaze.  Repeat 2 or 3 more times until the sugar coating is the desired thickness.  Allow the donuts to rest for at least 10 minutes before serving.

  • Mango Madness in July – Part 5 (2018 Chapter)

    Mango Madness in July – Part 5 (2018 Chapter)

    It’s hard to believe that it’s already been 5 years since I started Mango Madness.  Mango Madness 2018 was actually going to be my last year of doing this, because I was legitimately running out of ideas.  Yet. the mangoes flowed so heavily this year that I got all sorts of inspired!  Seriously, I got mangoes from all different directions, and LOTS of them.  It turned out to be one of my most productive Mango Seasons yet!

    Wave upon wave of mangoes this season!

    As per the usual, Mango Madness 2018 will only feature NEW ways to use mango that have not been covered in previous posts.

    Similar to the cobbler, mango crisp is a great choice for you fans of pies or related desserts.  Served warm with a scoop of ice cream (cream cheese ice cream, in this case) is a real treat.

    For those that are into the sweet and savory pairings, try mango pulled pork.  I make it in the pressure cooker.  The sweetness of the mango really adds something special to the pork.

    Making mango souffle was actually only my second time making souffle.  The first time was a cheese souffle that was an absolute disaster.  This mango souffle was light, airy, and delicious.

    Fill some pate a choux (cream puff shells) with mango pastry cream!  And, for extra texture, dip your cream puffs in caramelized sugar for a sweet crunch.

    Mango empanadas are a cinch of you use refrigerated pie dough.  Just fill with mango compote, seal, and bake at 350 degrees for 25-30 minutes.

    Mango shortcake was something that my friend and I sort of came up with by accident, but it turned out so delicious that we decided to pass it along.  Just layer your shortcake with fresh mango slices.  Instead of whipped cream, we drizzled with mango Creme Anglaise.  A little bit unconventional, but SO GOOD.

    I have made mango flan before, but adding mango to flan always altered the texture in a way that was not too appealing to me.  The solution to that, I found, was not to make “flan” at all.  Now, I instead make mango purin (Japanese style flan), which is set with gelatin instead of baked.  Comes out smooth and creamy every single time!

    It was actually shocking to me how well mango works in ceviche.  I know that eating mango with lime juice is a thing, but that is usually done with mango that is not ripe yet.  This ceviche uses ripe, sweet mangoes, but the tartness of the ceviche balances the sweet of the mango in each bite.  You can find the recipe for this awesome ceviche here.

    When a Filipina friend of mine suggested that I use mango to make halo-halo, I had no idea what she was talking about.  I won’t try to explain it to you.  Just Google it.  You will thank me later.  Since I wanted the mango to be the star, I didn’t get too crazy with the ingredients.  My halo-halo consisted of nata de coco (coconut gel), candied sugar palm fruit, shaved ice, coconut milk, fresh mango chunks, a drizzle of condensed milk, and a scoop of mango ice cream.  Truly the culmination of all things Mango Madness!

    Mango Madness 2018 was a great addition to the Mango Madness tradition!  It also inspired me to keep it going for an extra year.  Let the Madness continue!

  • Mango Pastry Cream

    Mango Pastry Cream

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    I’ve been experimenting with recipes for mango pastry cream for a while.  My previous go-to recipe was good, but it really didn’t have a whole lot of mango flavor.  I’m pretty happy with the results of this current iteration of mango pastry cream.  My friends and family must agree, because I got so many requests for the recipe that I had no choice but to share!

    Place your egg yolks in a measuring cup or small mixing bowl and whisk them, then add sugar and whisk until the sugar dissolves.  Once that is done, add your flour and whisk until the flour is combined, there are no clumps, and the mixture is pale yellow.  Set them aside.

    Combine the mango puree and the half-and-half in a small saucepan over medium heat, stirring to combine.  Heat the mixture until it starts to simmer, then remove it from the heat.  Add the hot mango mixture gradually into the yolk mixture, a little bit at a time, whisking constantly.  When about 1/3 of the mango mixture has been added, add the yolk mixture to the remaining mango mixture in the pot.

    Return the mixture to the heat and cook until the mixture thickens (it took about 5-10 minutes for me), whisking frequently to keep clumps from forming.  When it is thick enough, remove it from the heat and stir in your butter and vanilla bean paste.  When the butter has melted and the mixture is smooth, strain it into a heat-proof bowl with a fine mesh strainer.

    Cover the pastry cream with plastic wrap and refrigerate for at least a couple of hours before you use it.

    This pastry cream has many uses.  One of the favorites is filling tartlet shells with it, which makes a simple and fancy dessert.  You can also use it to fill donuts, in puff pastry, or even just eaten as-is with whipped cream!

    Stayed tuned for a post on how to many tartlet shells coming soon!

    Mango Pastry Cream

    Ingredients

    • 1 cup mango puree (strained if using fibrous mangoes)
    • 1 cup half-and-half
    • 3/8 cup sugar
    • 1/4 cup flour
    • 6 egg yolks
    • 1/2 tsp vanilla bean paste (or vanilla extract)
    • 1/4 cup (1/2 stick) butter, cut into chunks

    Directions

    In a measuring cup or small mixing bowl, whisk the egg yolks, sugar, and flour until pale and creamy.  Set aside.

    In a small saucepan, heat the mango puree and half and half.  When the mixture starts to simmer, remove from heat.  Gradually add the hot mango mixture to the egg yolk mixture, whisking constantly.  When about 1/3 of the mixture has been incorporated, pour the yolk mixture into the remaining hot mango mixture and stir to combine.

    Return the mixture to the heat and cook, whisking constantly, until the mixture thickens starts to form bubbles.  Remove from heat and add the butter and vanilla paste (or extract), stirring until the butter has completely melted and incorporated.  Strain with a fine mesh strainer into a heat-proof bowl, then cover with plastic wrap (with the plastic touching the surface of the cream to avoid forming a skin), and refrigerate for at least 4 hours before using.

  • Pressure Cooker Mango Creme Brulee

    Pressure Cooker Mango Creme Brulee

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    Mango creme brulee is a Mango Madness staple, and I have been making it since I first started experimenting with mango a few years ago.  Since I was getting so many mangoes anyway, I decided to try adapting the recipe to make in my Instant Pot electric pressure cooker.  It took a few tries, but I was able to get a smooth and creamy mango creme brulee!  You still need to do all of the stovetop work, but cooking them in a pressure cooker takes the guess work out of getting the perfect texture.

    Put your egg yolks in a measuring cup or small mixing bowl, then whisk them and set them aside.  Heat your cream, sugar, and mango chunks over medium to medium high heat.  As the cream heats, you will notice that it will start to change color as the mango releases juices into the cream.  When the cream starts to simmer, using a potato masher (or a fork, if you don’t have one) to gently mash the cooked mango so that it releases a little bit more flavor into the cream.  Then, remove the mango chunks using a slotted spoon and discard them.  Remove the cream from the heat and get your egg yolks ready.

    Temper the egg yolks by gradually adding some of the hot cream mixture into the yolks.   When you have incorporated about a third of the hot cream mixture into the yolks, whisk them into the pot with the rest of the cream mixture.  Strain the mixture into a heat-proof bowl, stir in the vanilla, then divide it evenly among 6 4oz custard cups.  Cover them with foil and arrange them in two layers in the liner of your pressure cooker (filled with 1 cup of water at the bottom).  Cover, seal, and cook on Manual (High Pressure) for  minute, and then allow the pressure to release naturally for 10 minutes before you release any remaining pressure.

    Remove the custards, uncover them, and allow them to cool completely on a wire rack.  When they’re cool, cover them and refrigerate for at least 4 hours or up to 3 days.

    When you are about to serve them, sprinkle about 1 teaspoon of sugar over the surface of the custard.  Tilt the custard cup around to make sure that the entire surface is covered, then use a torch to melt the sugar on the surface of the creme brulee until it bubbles and turns amber.  Let the custards cool for at least 5 minutes before you dig in.

    This is a great dessert if you want to impress!  Smooth, creamy, with just the right touch of mango flavor.

    Pressure Cooker Mango Creme Brulee

    Ingredients

    • 2 cups heavy cream
    • 2 cups fresh mango slices
    • 6 tbsp sugar, plus more for torching
    • 4 egg yolks
    • 1/2 tsp vanilla extract

    Directions

    Pour 1 cup of water into the liner of your pressure cooker.  Whisk your egg yolks in a heat-proof measuring cup or small bowl and set aside.

    Heat the cream, mango, and sugar in a saucepan over medium heat.  When the cream mixture is just about to simmer, lightly mash the mango, then allow the mixture to simmer for about 5 minutes (do not boil).  Remove from heat and use a slotted spoon to scoop out the mango pieces and discard them.

    Slowly add the hot cream mixture to your egg yolks, 1-2 tablespoons at a time, whisking constantly.  Once about 1/3 of the cream mixture has been added to the eggs, incorporate the egg mixture into the remaining hot cream mixture.  Strain using a fine mesh strainer, then stir in the vanilla.

    Divide the mixture equally among 6 4oz ramekins.  Cover with foil, then arrange in two layers on trivets in the pressure cooker.  Cover, seal, and cook on Manual (High Pressure) for 1 minute, and then allow the pressure to release naturally for 10 minutes.  Remove custards from pressure cooker and allow to cool completely on a wire rack, then cover and refrigerate for at least 4 hours.

    To serve, sprinkle a thin layer of sugar over the top of each custard, then use a kitchen torch to melt the sugar until it browns and forms a crispy top.  Allow the creme brulee to sit for 5 minutes after melting the sugar, then enjoy.

    Makes 6 servings

  • Pressure Cooker Mango Pulled Pork

    Pressure Cooker Mango Pulled Pork

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    Mango Season continues here in South Florida, and I am lucky to have plenty of donors giving me a steady supply of mangoes.  I’m usually not much of a risk-taker with ingredients.  I am too just cheap to accept that I might have to throw food away if it doesn’t work out.  Mango Season is a little bit different, because all of the free mangoes means that I won’t feel as bad if an experiment doesn’t work out.  And, since Mango Madness has been going on for a few years, I have been getting better at figuring out what works and what doesn’t.  So, while making mango pulled pork was kind of risky, I felt confident that the flavor combination would probably work out.  And, I wasn’t wrong!

    My favorite kind of BBQ sauces are the ones that are slightly sweet, so the sweetness of the mango actually complimented the savory pork.  However, you will want to avoid pairing it with a sweet BBQ sauce so that your pulled pork doesn’t get overly sweet.  I think that a slightly spicy BBQ sauce works well to balance out the sweetness of the fruit.

    Get all of your ingredients ready, then heat the liner of your pressure cooker on the Saute/Browning setting.  Cut your pork butt into large chunks and season with BBQ rub.  When the liner is sufficiently hot, work in batches and brown your pork chunks for about 1-2 minutes on each side.  Once all of the pork chunks have been browned, return them to the pot, add the remaining ingredients (except the BBQ sauce).  Cover, seal, and cook on Manual (High Pressure) for 55 minutes, then allow the pressure to release naturally before opening the pressure cooker.

    Remove the pork chunks and set them aside.  Strain the liquid from the pressure cooker, but save the cooked fruit and vegetables.  Shred the pork and return it to the liner.  Blend the cooked onion/mango mixture with your choice of BBQ sauce, then pour it back over the shredded pork.  Mix it well before serving.

    You can eat the pork as-is, but you can also make pulled pork sandwiches or sliders.  So yummy!

    Pressure Cooker Mango Pulled Pork

    Ingredients

    • 4lbs Boston butt roast, cut into large chunks
    • 1 tbsp BBQ rub
    • 1 large onion, quartered
    • 2 cups ripe mango chunks
    • 4 cloves of garlic
    • 1 tbsp olive oil
    • 1/4 cup apple cider vinegar
    • 1 cup spicy BBQ sauce (I used honey chipotle)

    Directions

    Heat the liner of your pressure cooker on the Saute/Browning setting.  Season the pork chunks with BBQ rub.

    When the liner is hot, brown the pork chunks on all sides in the liner, working in batches.  When all of the pork chunks have been browned, return all of the pork to the pressure cooker.  Add the remaining ingredients (except for the BBQ sauce).  Cover, seal, and cook on Manual (High Pressure) for 55 minutes.  When the timer runs out, allow the pressure to release manually.

    Uncover and remove the pork and shred it.  Strain the liquid in the pot, but keep the solids.  Place the solids in a blender along with the BBQ sauce and blend until smooth.  Return the pork to the pot, then stir in the BBQ sauce.  Serve immediately.

  • Pressure Cooker Mango Chile Sauce

    Pressure Cooker Mango Chile Sauce

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    The great thing about Mango Season in South Florida is that you can usually get your hands on more mangoes than you know what to do with.  The bad part about Mango Season in South Florida is that you can usually get your hands on more mangoes than you know what to do with.  Mango Season is one of those times where being the daughter of third-worlders kicks in.  The thought of letting any mango go to waste is just appalling.  Still, finding a use for mangoes that are a little too ripe to eat as is can be a challenge.  Typically, it’s best to use them cooked or pureed.  Therefore, this is why making a mango chile sauce was a great idea.

    The hardest part about this sauce is prepping the ingredients.  Once your mangoes are peeled and cut and your other veggies are chopped, it’s simply a matter of dumping everything into your pressure cooker and letting it do its thing.  When it’s cooked, just puree the sauce, add a cornstarch slurry to thicken, and you’re done!

    You can use other types of chiles, if you wish.  For the best color, you’ll want to stick to red chiles.  Still, you can customize it to your preferred heat level and flavor profile by picking a different kind of pepper.

    Pressure Cooker Mango Chile Sauce

    (Adapted from this recipe)

    Ingredients

    • 3-4 cups fresh mango slices
    • 1 yellow bell pepper, roughly chopped
    • 4 red jalapeño peppers, roughly chopped (remove seeds if desired)
    • 3 cloves of garlic, minced
    • 1/2 tsp salt
    • 1 cup sugar
    • 1 cup apple cider vinegar
    • 1 lime, juiced
    • 2 tbsp cornstarch, dissolved in about 4 tbsp of water

    Directions

    Add all of the ingredients except for the cornstarch to the liner of your pressure cooker.  Cover, seal, and cook on Manual (high pressure) for 10 minutes.

    When the cook time is done, manually release the pressure.  Open the pot, and puree the cooked mixture using an immersion blender.  Switch the pressure cooker to the Saute/Browning setting on the lowest level, then add your cornstarch and water mixture, stirring constantly. until mixture has thickened and starts to bubble.  Turn off the pressure cooker and remove the liner to transfer the sauce to jars.  Store in the refrigerator until ready to use.

    Makes about 6 cups.

  • Mango Ice Cream (Egg-Free)

    Mango Ice Cream (Egg-Free)

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    Mango Season is on FIRE, and the season just getting started.  My usual mango suppliers have been extra generous with me this season, and I make sure that their mangoes do not go to waste.   Some of the fruits get eaten as-is.  Other mangoes get sliced or chopped and used in cakes and fillings.  I puree and strain those that are too far gone to slice, but not far enough to go in the trash.  Then, I use that mango puree in all sorts of ways.  This is where mango ice cream comes in.

    When I first started Mango Madness, I always made mango ice cream using a custard-base.  This guaranteed the smooth and creamy consistency that I love in my ice creams.  Recently, I read somewhere that you can achieve that same creamy texture by making ice cream with condensed milk.  Something about the condensed milk mimics the properties of a custard base, which ensures a smooth and creamy product without ever turning on your stove.  The ice cream base comes together in a matter of minutes, and mangoes that would have otherwise gone ignored are reborn as a delicious mango ice cream!

    Smooth, creamy, refreshing mango ice cream.  And, with very little effort!  As the Barefoot Contessa would say, “How bad can that be?”

    And so, there you have it.  Be advised, though, that homemade ice cream doesn’t last as long as store-bought.  So, eat it fast.  Otherwise, it can get freezer burn.

    Mango Ice Cream (Egg Free)

    Ingredients

    • 1 1/2 cups heavy cream
    • 1 1/2 cups strained mango puree
    • 1 can sweetened condensed milk
    • 1/2 tsp vanilla extract

    Directions

    In a medium bowl, gently stir all of the ingredients together.  Cover and refrigerate until very cold.

    When cold, freeze in your ice cream maker according to the manufacturer’s directions.  Store the mango ice cream in a freezer-safe container.

    Makes about 1 1/2 quarts