Best Mango Bavarian Recipes

MANGO BAVARIAN PIE

Steps:

• Soften gelatin in cold water.
• Dissolve sugar in pineapple juice in medium saucepan over medium heat, stirring constantly.
• Beat all ingredients except whippe cream until blended.
• Chill until partially set.
• Fold in whippe cream and pour into pie shell.
• Chill.

MANGO COCONUT BAVARIAN PIE

Steps:

• 1. Dissolve gelatin in boiling water. Add cold water and chill until gelatin begins to mound. 2. Fold in whipped cream, diced mangoes and coconut. 3. Pour into baked pie shell. Chill in refrigerator for about 35 minutes. 4. Garnish with additional whipped cream. 6 servings

MANGO BAVARIAN

Steps:

• Place 1/4 cup of the milk in a bowl.
• Sprinkle gelatin over milk and let sit for 5 minutes.
• Heat remaining 3/4 cup milk and granulated sugar in saucepan.
• Turn the heat to low and cook, stirring until the sugar dissolves.
• Add gelatin to warm milk and stir just until the gelatin melts.
• In a blender, puree the mango, confectioner's sugar, orange juice, and vanilla until completely smooth.
• Transfer the mango mixture to a bowl and mix in the gelatin-milk.
• Whip the cream until it holds soft peaks.
• Fold the cream into the mango mixture.
• Pour the Bavarian into 1-cup ramekins.
• Chill for 2 hours.
• Serve with raspberries and mint.
• Makes 4 servings.

MANGO BAVARIAN CREAM

Steps:

• In large saucepan mix gelatin, 1/4 cup sugar, the salt, milk and egg yolks; blend well. Stir over low heat until gelatin is dissolved and mixture coats metal spoon (175° on candy thermometer). Remove from heat. Stir in vanilla. Chill until mixture mounds slightly when dropped from spoon, stirring occasionally. Peel mango. Cut flesh off seed in slices, scraping off any flesh clinging to seed. Reserving prettiest slices for garnish, puree enough mango (about 1-1/4 cups) in blender or food processor to yield 1 cup. Mix in lime juice. Stir into chilled custard. In a small mixer bowl, beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar until soft peaks form. Fold egg whites and whipped cream into mango mixture. Turn into 6-cup ring or other mold rinsed with cold water. Chill until firm. Unmold. Garnish with reserved mango slices.