Best Papaya Cream Recipes

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WET RUB RED SNAPPER TACOS WITH AVOCADO-PAPAYA SALSA, SOUR CREAM AND TOMATILLO CHIPOTLE SALSAS



Wet Rub Red Snapper Tacos with Avocado-Papaya Salsa, Sour Cream and Tomatillo Chipotle Salsas image

Provided by Bobby Flay

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 41

3/4 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
2 tablespoons canola oil
3 heaping tablespoons ancho chile powder
2 cloves garlic, smashed to a paste
Salt and freshly ground black pepper
1 1/2 pounds red snapper fillets
6-inch flour tortillas
Shredded red cabbage
Cilantro leaves
Avocado-Papaya Relish, recipe follows
Tomatillo-Chipotle Salsa, recipe follows
Sour Cream Salsa, recipe follows
Lime wedges
2 ripe Hass avocados, peeled, pitted and diced
1 ripe papaya, peeled, seeded and diced
1/2 small red onion, finely diced
1 serrano or jalapeno chile, finely diced (you can use more chiles if you want it spicier)
2 limes, juiced
2 tablespoons canola oil
2 teaspoons honey
Salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro leaves
3 tablespoons canola oil, plus 1/2 cup
8 tomatillos, washed and halved
1 large red onion, peeled and quartered
4 cloves garlic, peeled
Salt and freshly ground black pepper
2 to 3 teaspoons chipotle in adobo puree
1/4 cup fresh lime juice
1 cup spinach leaves, blanched
Honey
2 ripe beefsteak tomatoes, seeded and diced
1/2 small red onion, finely diced
2 cloves garlic, finely diced
1 serrano chile, finely diced
1 tablespoon red wine vinegar
2 tablespoons canola oil
2 tablespoons sour cream or creme fraiche
Salt and freshly ground black pepper
Chopped cilantro leaves

Steps:

  • Whisk together the juices, oil, ancho powder, garlic and salt and pepper, to taste, in a small bowl and let stand 10 minutes at room temperature.
  • Preheat grill to medium.
  • Brush some of the wet rub on each side of the fillets and season them with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove from the grill, let rest 5 minutes and flake into large pieces with a fork. Serve wrapped in the tortillas with the cabbage, cilantro, Relish and Salsas. Garnish plates with lime wedges.
  • Combine avocados, papaya, onion, chile, lime juice, oil, honey and salt and pepper, to taste, in a medium serving bowl. Fold in the cilantro until combined and serve at room temperature.
  • Preheat oven to 375 degrees F. In a large bowl, add 3 tablespoons oil, the tomatillos, onion, and garlic and season with salt and pepper. Toss until the tomatillos are well coated. Place in a roasting pan and roast, in the preheated oven, until soft and golden brown, about 20 to 25 minutes.
  • Place the tomatillos, onions, garlic, chipotle, lime juice, and spinach in a food processor and blend until smooth. With the motor running, slowly add the remaining 1/2 cup olive oil and season with honey and salt and pepper, to taste. Remove to a serving bowl and serve at room temperature.
  • In a medium bowl combine the tomatoes, onion, garlic, and chile. In a separate bowl whisk together the vinegar, canola oil, sour cream, and salt and pepper, to taste. Toss the tomato mixture with the dressing. Place in a serving bowl and top with chopped cilantro.;

PAPAYA AND MANGO WITH MANGO CREAM



Papaya and Mango With Mango Cream image

This recipe was in an Around the World cookbook I have. Posted for the Africa region of Zaar World Tour 2006. Cook time is chilling time.

Provided by Kim127

Categories     Dessert

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 5

2 large ripe mangoes
1 1/4 cups heavy cream
8 dried apricots, halved
2/3 cup orange juice or 2/3 cup water
1 ripe papaya

Steps:

  • Take one thick slice from the mango and, while still on the skin, slash the flesh with a sharp knife in a criss-cross pattern to make cubes.
  • Turn the piece of mango inside-out and cut away the cubed flesh from the skin.
  • Place in a bowl, mash with a fork to a pulp, and then add the cream and mix together well. Spoon into a freezer container and freeze for about 1-1 1/2 hours, or until half frozen.
  • Meanwhile, put the apricots and orange juice in a small saucepan. Bring to a boil and then simmer gently until the apricots are soft, adding a little more juice or water if necessary, so that the apricots remain moist. Remove the pan from the heat and set aside to cool.
  • Chop or dice the remaining mangoes and place in a bowl.
  • Cut the papaya in half, remove the seeds and peel. Dice the flesh and add to the mango.
  • Pour the apricot sauce over the fruit and gently toss to coat.
  • Stir the half-frozen mango cream a few times until spoonable, but not soft.
  • Serve the fruit topped with the mango cream.

Nutrition Facts : Calories 419.3, Fat 28.1, SaturatedFat 17.3, Cholesterol 101.9, Sodium 34.8, Carbohydrate 43.7, Fiber 4.7, Sugar 33.9, Protein 3.4

PAPAYA ICE CREAM



Papaya Ice Cream image

You can use the ice cream recipe below or just add 4 cups of mashed papaya to your favorite vanilla ice cream recipe mid-way through freezing. Cooking time does not include freezing time. Made for ZWT9. From New Settlement Cookbook.

Provided by alvinakatz

Categories     Ice Cream

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

2 tablespoons cornstarch
1 cup sugar
1/8 teaspoon salt
2 cups hot milk
2 eggs, separated and well beaten
1 quart half-and-half
2 teaspoons vanilla extract
4 cups ripe papayas, mashed

Steps:

  • Combine dry ingredients.
  • Gradually add milk, while stirring.
  • Cook in double boiler for 10 minutes stirring occasionally.
  • Add the egg yolks very gradually while stirring, cooking until it coats the spoon.
  • Cool.
  • Add cream, egg whites, and vanilla.
  • Strain out any lumps.
  • Chill according to your ice cream-maker instructions.
  • Half-way through chilling, add mashed papaya.
  • Finsh chilling per instructions.

Nutrition Facts : Calories 352.8, Fat 17.5, SaturatedFat 10.5, Cholesterol 99.8, Sodium 139.9, Carbohydrate 42.9, Fiber 1.2, Sugar 31, Protein 7.5

MANGO AND PAPAYA WITH RICOTTA CREAM



Mango and Papaya with Ricotta Cream image

Categories     Dessert     Ricotta     Mango     Papaya

Yield Serves 4; 1/2 cup fruit and 2 tablespoons ricotta cream per serving

Number Of Ingredients 7

1/2 medium mango, sliced
1/2 small papaya, seeded and sliced
1 tablespoon orange liqueur or fresh orange juice
1/2 cup fat-free ricotta cheese
1 tablespoon sugar
1/4 teaspoon grated lime zest
2 tablespoons sweetened flaked coconut, toasted

Steps:

  • In a medium bowl, stir together the mango, papaya, and liqueur. Let stand at room temperature for 30 minutes, stirring occasionally.
  • Meanwhile, in a food processor or blender, process the ricotta and sugar until smooth. Transfer to a small bowl. Stir in the lime zest. Cover and refrigerate until the mango mixture has macerated.
  • To serve, spoon the mango mixture into shallow dishes. Drizzle each serving with the ricotta cream. Sprinkle each with coconut.
  • Nutrition information
  • (Per serving)
  • Calories: 84
  • Total fat: 1.0g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 0.0g
  • Cholesterol: 3mg
  • Sodium: 69mg
  • Carbohydrates: 13g
  • Fiber: 1g
  • Sugars: 12g
  • Protein: 4g
  • Calcium: 133mg
  • Potassium: 142mg
  • Dietary Exchanges
  • 1 other carbohydrate
  • 1/2 very lean meat

PAPAYA FREEZER ICE CREAM



Papaya Freezer Ice Cream image

This is a versatile ice cream. You can exchange the papaya with 1 1/2 cups of pureed apricots, peaches or berries.

Provided by Stacey Sweet

Categories     Frozen Desserts

Time 2h45m

Yield 1 1/2 Pints, 6 serving(s)

Number Of Ingredients 4

2 papayas
1/2 cup sugar
2 1/2 tablespoons lemon juice, fresh
1 cup heavy cream

Steps:

  • Halve papayas, scrape out seeds and peel and dice the fruit. Force the diced fruit through a sieve or food mill (or whiz in blender for 30 seconds).
  • Mix in the sugar, lemon juice and cream.
  • Pour mixture into 8x13-inch pan and freeze quickly with your temperature control turned to it's coldest setting.
  • Stir mixture twice during freezing.
  • When firm, reduce temperature control to normal setting and allow ice cream to sit in the freezer for an hour before serving.

Nutrition Facts : Calories 242.5, Fat 14.8, SaturatedFat 9.2, Cholesterol 54.3, Sodium 18.2, Carbohydrate 28.3, Fiber 1.9, Sugar 22.8, Protein 1.5

PAPAYA CREAM



Papaya Cream image

I fell in love with Fogo de Chao's papaya cream dessert. I had to recreate it at home. After a few tries, I think my recipe tastes even better!

Provided by Grace Lynn

Categories     Dessert

Time 5m

Yield 2 serving(s)

Number Of Ingredients 3

1 medium ripe papaya, cut up in chunks
2 -3 scoops of Hagen Daaz vanilla ice cream (tried other brands, Hagen Daaz is the best)
1 tablespoon creme de cassis (optional)

Steps:

  • Put cut up papaya chunks and ice cream in blender.
  • Blend until smooth and creamy.
  • Serve in dessert glasses.
  • Add Creme de Cassis if desired.

Nutrition Facts : Calories 304.5, Fat 8.3, SaturatedFat 4.8, Cholesterol 29, Sodium 84, Carbohydrate 57.8, Fiber 7.1, Sugar 44.5, Protein 4.2

TEXAS DE BRAZIL'S BRAZILIAN PAPAYA CREAM



Texas De Brazil's Brazilian Papaya Cream image

Brazilian papaya cream recipe from Texas de Brazil Restaurant in Orlando, FL...well, that makes sense.

Provided by gailanng

Categories     Ice Cream

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

2 scoops vanilla ice cream
1 fresh ripe papaya, peeled and cut into small dice, plus additional papaya for garnish
creme de cassis (same as cassis)

Steps:

  • Using a blender, mix ice cream and papaya until well blended.
  • Pour creamy mixture into tall chilled dessert glasses.
  • Drizzle crème de cassis on top. Garnish with fresh papaya. Serve immediately.

Nutrition Facts : Calories 609.1, Fat 16.6, SaturatedFat 9.6, Cholesterol 58.1, Sodium 168.1, Carbohydrate 115.7, Fiber 14.2, Sugar 89.1, Protein 8.3

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