Best Tropical Mango Lush Recipes

MANGO SLUSH RECIPE

Steps:

• Start by peeling the kilo of mango and taking out the seed. Then chop it up into small pieces that can be blended.
• Put the sliced up mango pieces in the blender and blend them until you get a nice consistency and the mango pieces look like a puree.
• After blending the mango, gradually add the cold water, we recommend adding a little water so that the slush can have an adequate consistency.
• The use a strainer to strain the mixture and remove the fiber by the mango.
• Then you are going to add the strained mixture in the blender along with the lemon juice and sugar. Continue by mixing until the sugar dissolves.
• Finally, you will add the ice until you get your desired slushie mixture.
• Serve in a glass, add some mint or peppermint leaves and serve.

TROPICAL MANGO TRIFLE

Steps:

• Combine mango, 1/2 cup sugar, lemon juice, and salt in a food processor; puree until smooth. Add egg yolks; process for 15 seconds.
• Pour mango mixture through a sieve set over a large metal bowl, pressing on solids with the back of a spatula to release as much puree as possible. Discard solids in sieve.
• Fill a large saucepan with 2 inches of water; bring to a simmer. Set metal bowl on top; whisk puree until thickened and an instant-read thermometer inserted into the center registers 170 degrees F (77 degrees C), about 10 minutes.
• Place metal bowl on a towel on a flat work surface. Whisk in butter 1 piece at a time until blended. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Combine milk and coconut pudding mix in a saucepan. Bring to boil, stirring constantly until thickened. Remove from heat; fold in grated coconut and vanilla extract. Refrigerate until set, about 1 hour.
• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form.
• Place 1/2 of the pound cake cubes in the bottom of a large trifle bowl. Layer some of the bananas, pineapple, and strawberries on top. Spoon 1/2 of the mango puree and coconut pudding on top. Repeat layers with remaining pound cake, bananas, pineapple, strawberries, mango puree, and coconut pudding.
• Spoon whipped cream on top in big, fluffy swirls. Chill until serving.

TROPICAL MANGO LUSH

Steps:

• Butter and lightly flour a 9x13 baking pan. Preheat oven to 350.
• For the fruit level, place diced fresh or frozen mango into a pot. Sprinkle with a little salt and the sugar and set aside and proceed with cake. Let Macerate.
• Mix Cake mix with Mango Soda until blended, add Vanilla. Pour into pan and bake till done 25-35 minutes. Let cool Completely.
• While cake is baking, go back to the fruit, it should have put off some juice by now. Bring this up to a boil and then turn heat down to low. Stir occasionally and when the juice gets thick and the fruit is tender, remove from heat. Stir in Amaretto, Vanilla and lime juice. Set aside and let cool to room temperature.
• Drain the cans of mango retaining the juice. Place juice in a small pan and bowl till it makes about 2-4 tablespoons of thick gel. Then set aside and let cool.
• Crush the cookies, some finer than others but leave some texture throughout.
• While waiting for cake to cook, cut the dried mango into a dice, I found using the kitchen shears to be the easiest way. Set this aside and let's finish it up.
• Add water and gelatin to a small pan. Stir and let rest until gelatin blooms, about 3 minutes. Bring to a simmer to a simmer over medium-low. Simmer 2 to 3 minutes, stirring occasionally, until gelatin completely dissolves. Remove from heat. In a blender, combine condensed milk, drained mango and lime juice; puree until smooth. Add gelatin and blend on low speed for a few seconds to combine. Pour into a large mixing bowl. Beat cream with a mixer or by hand in a large bowl, at medium speed 3 to 4 minutes, until it holds soft peaks (be careful not to over-beat). Fold whipped cream into mango gelatin, which should have started to set a bit, until thoroughly combined.
• Cut the cake in bite size pieces. Place this in a 9x13 dish or pan. Once that is done, scatter the fruit over the cake with the thick syrup juice. Sprinkle the cookie crumbs and larger bits evenly over the fruit. Spoon the thickened mousse over the cookies and smooth the top. Place in refrigerator while you make the Whipped Cream.
• In the same large mixing bowl, place 2 more cups of heavy cream, with the juice that has cooled off almost to a gel, powdered sugar, Pudding powder, Amaretto and Vanilla. Whip to stiff peaks. You can pipe this onto the dessert or spoon it on and smooth it out. Sprinkle dried mango bits over the top and refrigerate at least 2-4 hours.
• Notes: You may change the kind of fruit as well as the soda. If there is no corresponding soda then you can use 7 up. Do not juice juice unless it is carbonated, it requires carbonation to rise. The Amaretto also is changeable, I actually used Peach Crown Whiskey. But you can also omit it, or add almond extract instead in all the different components. This is my daughter's favorite fruit, and I wrote this recipe for her birthday dinner. It seems over the top cause it is but it is really easy, only took me 2 hours and not working continously but with the cooling etc.