MANGO TIRAMISU WITH RASPBERRY SAUCE
This dessert has turned some of my dessert-hating friends to second servings! I have made this recipe about 5 times now, each time to rave reviews. This recipe came from Sunset Magazine, inspired by a dessert served at Surt's Restaurant in Volcano Village on the Big Island. Cooking time is chilling time.
Provided by Grace Lynn
Categories Dessert
Time 3h30m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Peel mangoes and cut from pit lengthwise into 1/4-inch slices.
- Measure 1 cup of the smallest pieces; cover and chill remaining large slices.
- In a blender or food processor, whirl the 1 cup mangoes and the coconut milk to a smooth puree; pour into a bowl.
- In the top of a double boiler, combine egg yolks, granulated sugar, and brandy.
- Whisk over simmering water until mixture reaches 140 degrees F.
- Adjust heat to keep mixture between 140-150°F, and continue to whisk for 3 minutes.
- Remove from heat and add the mascarpone cheese; stir until mixture is well blended.
- In a deep bowl with a mixer on high speed, whip cream and powdered sugar until cream holds distinct peaks.
- Add the mascarpone mixture and fold gently to blend.
- Separate ladyfinger pieces.
- With a fork, dip half the pieces, 1 at a time, in mango puree to coat; lift out, drain briefly, and arrange flat side down in a single layer in a 9-inch square pan.
- Cover ladyfingers in pan with half the mascarpone mixture, spreading it level.
- Repeat to dip remaining ladyfinger pieces in mango puree and arrange in a single layer over mascarpone mixture in pan.
- Spread remaining mascarpone mixture smoothly over top layer of ladyfingers.
- Cover tiramisu airtight and chill at least 2 hours or up to 1 day.
- In an 8- to 10-inch frying pan over medium-high heat, stir coconut until golden, 4 to 6 minutes; pour into a small bowl.
- When cool, cover airtight.
- To serve, cut tiramisu into 9 equal squares.
- Use a wide spatula to lift out portions and set on plates.
- Arrange reserved mango slices equally on portions and sprinkle equally with toasted coconut; spoon raspberry sauce equally around desserts.
- Raspberry Sauce: Rub the thawed frozen raspberries through a fine strainer into a bowl; discard seeds.
- Add 3 tablespoons sugar and stir to blend.
- Makes about 1 cup.
Nutrition Facts : Calories 556.4, Fat 25.2, SaturatedFat 14.9, Cholesterol 229.3, Sodium 109.8, Carbohydrate 75.1, Fiber 4, Sugar 52.2, Protein 8.5
TOP NOTCH TOP ROUND CHIMICHANGAS
Steps:
- In a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Set aside. In a heavy bottomed, large stock pot, heat canola oil over medium-high heat. Add beef cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. Deglaze with beef broth. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro. Cook until mixture is heated through. Remove from heat and allow to cool.
- Preheat oven to 350 degrees F. In a large, deep-sided skillet, heat corn oil to 325 degrees F. While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
- To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish. Serve immediately.
CHOCOLATE CHIMICHANGAS WITH RASPBERRY SAUCE
This looks delicious, another recipe from Southern Living. Putting here for safe keeping! Times below doesn't account for a 20 minute freeze time.
Provided by my3beachbabes
Categories Dessert
Time 33m
Yield 6 chimichangas, 6 serving(s)
Number Of Ingredients 11
Steps:
- For Chimichangas: Place 1 candy bar just below center of 1 tortilla. Fold bottom of tortilla up and over candy bar just until partially covered. Fold left and right sides of tortilla over; roll up, and place, seam side down, on a baking sheet. Repeat procedure with remaining candy bars and tortillas. Freeze 20 minutes.
- Pour oil to depth of 1 inch into a large skillet; heat to 375°F Place 2 tortillas, seam sides down, in hot oil, gently pressing with tongs for a few seconds to seal. Fry tortillas 2 to 3 minutes on each side or until golden brown. Repeat procedure with remaining tortillas. Drain on paper towels. Serve with Raspberry Sauce and vanilla ice cream. Garnish, if desired.
- For Raspberry Sauce: Combine first 3 ingredients and, if desired, orange liqueur, in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or just until raspberry mixture starts to thicken. Remove from heat, and let cool completely.
- Press raspberry mixture through a wire-mesh strainer into a small saucepan, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Whisk in 1 teaspoons cornstarch. Bring to a boil, and cook 1 to 2 minutes or until thickened. Store in refrigerator up to 3 days Makes 1 cup.
Nutrition Facts : Calories 583.9, Fat 19.3, SaturatedFat 7.9, Cholesterol 10.7, Sodium 482.5, Carbohydrate 93.7, Fiber 5.9, Sugar 52.4, Protein 9.7
CHEESY CHIMICHANGAS
When I was growing up, our family would travel from our home in New York to visit Grandma in Arizona. That's where I first sampled these chimichangas. My husband loves them.-Deborah Martin, Grand Prairie, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in garlic salt and pepper., Brush one side of each tortilla with oil. Spoon 1/4 cup beef mixture off-center on oiled side of tortillas. Top with 1 tablespoon each of salsa, cheddar cheese and Monterey Jack cheese. Fold sides and ends over filling and roll up. Secure with toothpicks; place in a greased 13-in. x 9-in. baking dish. Brush with oil , Bake, uncovered, at 450° for 10-15 minutes or until lightly browned. Sprinkle with remaining cheeses. Bake 2-3 minutes longer or until cheese is melted. Remove toothpicks., Serve chimichangas on a bed of lettuce and tomato. Spoon remaining salsa over chimichangas. Serve with sour cream and guacamole if desired.
Nutrition Facts : Calories 338 calories, Fat 19g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 955mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
CARIBBEAN CHIMICHANGAS WITH JAMAICAN PEPPER SAUCE
Another delicious recipe from the National Chicken Council with my tweaks and substitutions. The sweet mango dipping sauce makes for a perfect accompaniment for the spicy filling. I love that this rendition features baking not frying. If you don't have jerk seasoning, don't buy it. Try Recipe #91493 or Recipe #29317 instead. Cilantro is one of those things people love or hate - use the amount that suits your tastes. (WW Core people should read note.)
Provided by justcallmetoni
Categories Chicken Breast
Time 45m
Yield 2 chimichangas per person, 6 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, mix together chicken, black beans, onions, corn, cilantro, jalapeño peppers, rice and Jamaican jerk seasoning.
- On each tortilla, spoon about 1/3 to 1/2 cup chicken mixture just below center. Fold two sides of tortillas over filling. Fold over top and bottom edges of tortillas, making rectangles; secure with wooden picks.
- On greased baking sheet, place tortillas, folded side down. Spray chimichangas with cooking spray and bake in 425°F oven for 15 minutes, turning once.
- Remove picks and serve with mango pepper dipping sauce.
- Mango pepper dipping sauce: In medium bowl, whisk together all ingredients. Store in refrigerator until chimichangas are finished baking. Whisk again just before serving.
- For my friends who are also doing the WW Core program, this can be easily modified to meet the program. First, use brown not white rice. In making the sauce, use a lesser amount of water in place of the nectar. Also, skip the brown sugar or use Splenda. Now your only non-Core ingredient are the tortillas. Count points for those. I used a fat free version that was 3 points for 2 tortillas. If you are saving points, it's a wonderful entree salad with a fruity mango dressing.
MANGO MOUSSE WITH RASPBERRY SAUCE
Make and share this Mango Mousse With Raspberry Sauce recipe from Food.com.
Provided by Cima9628
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve the gelatin in the boiled water.
- Place in the blender the mangoes, cream, condensed cream and the gelatine.
- Mix well for 3 minutes.Put in a bowl, and refrigerate for 1 hr at least.
- In a small saucepan, place the water, raspberries and sugar. Cook until raspberries are dissolved and it turns like a sauce (add cornstarch, if it's too watery).
- Serve the sauce over the mousse.
Nutrition Facts : Calories 348.2, Fat 11.7, SaturatedFat 7.2, Cholesterol 42, Sodium 181.8, Carbohydrate 58.3, Fiber 1.9, Sugar 53.9, Protein 5.7
MANGO CHIMICHANGAS WITH RASPBERRY SAUCE
Number Of Ingredients 13
Steps:
- 1. TO MAKE THE SAUCE: In a blender or food processor, puree the raspberries, sugar, and lime juice. Strain through a fine-meshed sieve into a small bowl to remove the raspberry seeds. Cover and refrigerate until ready to serve. 2. TO MAKE THE CHIMICHANGAS: Lay a mango on a work surface, plump side down. The mango pit is long and flat, and runs horizontally through the fruit, so the trick is to cut the flesh away without hitting the pit. Using a sharp, thin-bladed knife, slice off the top third of the mango, cutting around the pit. Turn the mango over and slice off the other side. Repeat with the remaining mangoes. One piece at a time, using a large serving spoon, scoop out the mango flesh in one piece from the peel. Cut the mango flesh into 3f4-inch cubes. Place in a medium bowl and toss with the granulated sugar, lime juice, cornstarch, and lime zest. 3. In a dry medium skillet over medium heat, heat a tortilla, turning once, until pliable, about 30 seconds. Place on a work surface. Place one fourth of the mango mixture on the bottom third of the tortilla, leaving a 1-inch border. Fold up the bottom of the tortilla to enclose the filling, fold in the sides, and roll up into a thick cylinder. Secure the chimichanga closed with wooden toothpicks. Repeat with the remaining tortillas and filling. 4. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the chimichangas until golden, about 3 minutes. Using kitchen tongs, transfer the chimichangas to the wire rack to drain, and keep warm in the oven while frying the rest. 5. To serve, spoon equal amounts of the sauce into the centers of 4 dinner plates. Place a chimichanga on each plate and sift confectioners' sugar over the entire plate. Serve immediately.
Nutrition Facts : Nutritional Facts Serves
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