Refreshing dessert for the hot summer ahead of us.
Don’t you just love mangos? If you haven’t tried this fruit you should because it is the perfect cool refreshing dessert for the summer.
I was looking at the mango.org blog for information on mangos and thought I would share some of it with you. There are several ways to cut a mango. If nice and firm I use a mango cutter it it takes the pit right out of the middle. It’s a funny shaped pit, nothing like that of other fruits with pits/stones. You can also slice off the sides and then either cut in cross sections and scoop or in long pieces and scoop. My daughter uses the edge of a glass, after cutting off the sides of the mango, to remove the peel. You will want to look at the mango.org blog for all kinds of tips on storing (do not refrigerate until ripen) and recipes etc.
I made this recipe for the 4th of July and it was the perfect ending to a meal of bbq and “fixins”. The original recipe came from Spoon Fork Bacon blog and was intended to be bars (on a stick) but I decided to make it in a small square pan and cut into squares to serve with some pureed mango on the plate just to make it pretty but then I found some mango/peach preserves at the store and I melted some and smeared it on the plate before adding the frozen square to the plate. I finished off with some mango stars or you could reserve a couple slices of mango and use those. I bought three mangos instead of the two called for in the recipe because I knew I wanted to use it as a garnish also.
BLAST FROM THE PAST: I posted this Caramel Nut Ice Cream Dessert back in June 2010. As newly weds my sister and I loved this dessert! It was one of our favorites.
Look at all those healthy ingredients.
Put some of the cookie mixture (minus the freeze dried mango) in the bottom of the pan. Press down to cover bottom surface.
Pour the blended mixture over the bottom of the pan covering the cookie/cereal mixture. Freeze 4-6 hours until solid.
Then mix the remainder of the yogurt and the honey and cover the top of the frozen mango.
Cover top of dessert with the cookie/cereal/freeze dried mango mixture.
I put cut my squares since this froze pretty hard.
Cookie Coated Mango Squares
- 2 ripe mangos peeled and pitted
- 2 1/2 c. plain yogurt divided
- 1/2 c. whole milk
- 4 1/2 Tbsp. honey divided
- 1/4 tsp. salt
- pinch cardamon
- 3 c. roughly broken sugar cookies purchased
- 3 oz. bag freeze dried mango
- 1 c. crispy rice cereal
Mango base: Place ripe mangos and 1 1/2 cups of the yogurt, milk 3 tablespoons honey, salt and cardamom in a blender and blend until smooth.
For the cookie mixture mix the 3 cups roughly broken sugar cookies and process until you have small chunks, then add the Rice Krispies and pulse one or two more times. Remove about 1 cup of this mixture and set aside. Add the freeze dried mango to the blender and pulse a couple more times.
With the one cup of cookie mixture that you set aside (without the freeze dried mango) cover the bottom of an 8" square pan and press down to cover bottom. Pour the mango base on top of this being careful not to move the cereal too much. You don't want it floating up into the mixture. Freeze this 4-6 hours until very firm then remove from freeze and top with remaining yogurt mixture.
For the yogurt mixture for the topping take one cup remaining yogurt and the 1 1/2 tablespoons of honey and whisk together. Pour this over the frozen mixture and sprinkle on the cookie crumb mixture that has the freeze dried mango. Return to freezer for another 1-2 hours.
To serve: Cut into squares. I used a mango/peach preserve and melted it and smeared some on the plate and topped with the cookie mango square.
This recipe came from Spoonforkbacon.com blog.