mango puree

When Hrishikesh Hirway was a kid, his parents, who immigrated to the United States from Maharashtra, in western India, began hosting Thanksgiving. The meal soon evolved into a hybrid of a traditional Thanksgiving and an Indian potluck. “Out of that cultural mash-up, my mom started making this mango pie,” he said. She’d gotten the idea from other Indian aunties in the States, but their versions weren’t as good. “They weren’t making it with the best kind of mango,” Hirway explained. “The Alphonsos have a stronger, more intense flavor.” That Alphonso flavor shines as brilliantly as the pie’s bright filling, made tangy and rich with the addition of cream cheese and whipped cream. And the salty, crumbly graham cracker crust is the perfect foundation for the golden cloud of custard that sits atop it. It’s so satisfying that you'll catch yourself cutting sliver after mouthwatering sliver of pie.

Mango Pie

(280 grams) finely ground graham-cracker crumbs

sugar

cardamom

sea salt

(128 grams) unsalted butter, melted

water

powdered gelatin (2 1/2 packages

heavy whipping cream,

cream cheese,

Alphonso mango purée (3 1/4 cups)

Stir crumbs, sugar, cardamom and salt together in a medium bowl. Add butter, and stir with a fork until evenly combined.

Pour half the crumb mixture into a 9-inch round metal pie pan, and spread evenly. Press down with fingers, a metal measuring cup or a second pie pan to compact the crumbs as much as possible across the bottom and up the sides of the pan into an even crust. (The more compressed the crust, the less it will crumble.) Repeat to form the remaining crumb mixture into a crust in a second pan.

Heat oven to 325. Transfer both crusts to freezer, and chill for 15 minutes. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.

Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom.

In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside.

In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil). Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée.

Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you’ve incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain.

Divide custard between cooled crusts. Use a rubber spatula to smooth out the filling. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.

Homemade mango puree made into a simple sauce to add to your favorite recipes or enjoy by the spoonful.

Mango Puree

lemon, juiced (about 2 tablespoons)

vanilla extract

Dice mango and place in a blender or...

Dice mango and place in a blender or food processor.

Add water, lemon juice, vanilla extract, and sweetener...

Add water, lemon juice, vanilla extract, and sweetener (if using).

Pulse until you reach the desired consistency.

mangos

Puree the mango cubes and water in a food processor or blender until a smooth puree forms, adding water as necessary to get it to blend (we used 2 tablespoons total, but it depends on the fruit ripeness and your blender).

Taste, and if you&#8217;d like it sweeter add a little sugar, honey or maple syrup, then blend again (we added 1 tablespoon sugar). If using in desserts, sweeten more to taste. Refrigerate for up to 1 week, or freeze for up to 3 months.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1596466315/bgehe6nmwsccykcvmfxl.mp4

Wondering how to cut a mango? Here's a step by step guide and video that shows you the best way to cut a mango.

Video: How To Cut a Mango

This mango sauce is made of juicy, ripe mangos that highlight its sweet &amp; tangy flavor. Serve mango sauce with desserts or savory dishes!

Mango Sauce

mangos (peeled and chopped; 3 cups)

lime juice (adjust

sugar (adjust

Add the mango chunks, lime juice, and sugar to a high speed blender or food processor. Blend until smooth and the sugar is dissolved. Taste and adjust with more lime juice or sugar as needed.

(Optional) Strain the sauce through a fine mesh sieve to remove any fibers. Serve with dessert or savory dishes. Enjoy!

This sauce came together quickly, and had the perfect balance between sweet and tangy. Delicious and so good with so many things!

Just made this to go over ice cream. My family loved it!

It was so easy and perfect to add tangy to vanilla ice cream.

Just had a vanilla panna cotta topped with your mango sauce! Heaven on earth! Great recipe - thanks!

Loved this! So full of mango flavour and it’s great that it only needs 3 ingredients. Thank you!

Oh man - this mango sauce is so good I put it on everything! I had it with my pancakes, with my eggs and even with my steak! It's so good!

This mango sauce is super simple, and so flavortul!

Top 4 mango puree recipes from across the web

The most viewed mango puree recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mango Pie

Mango Puree

Mango Puree

Mango Sauce

Top 4 mango puree recipes from across the web

The most viewed mango puree recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mango Pie

Mango Puree

Mango Puree

Mango Sauce

The most viewed mango puree recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine