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Posts tagged ‘mango’

Pacific Panforte – Macadamia, Mango, Coconut & White Chocolate

DSC_0006This was meant to be an Easter post, technically it still is being Easter Monday today but a little too late for any of you to make as an Easter gift which was my original intention. It would make a nice Christmas gift too so you can always stash the recipe in the memory banks for later this year. I have been selling the panforte on my market stall at Hobsonville Point on Sunday’s, it’s been quite popular, although the new addition of my vanilla custard & raspberry jam doughnuts seemed to have eclipsed everything with their popularity. I will try and share that recipe with you at some point or you can visit me at the market and pick up a few.

Ingredients

  • 200g roasted macadamia nuts
  • 350g dried mango, roughly chopped
  • 100g flour (or ground almonds can be substituted for gluten free)
  • 100g coconut thread or desiccated
  • ½ tbsp ground cinnamon
  • ½ tsp cardamon
  • ½ tsp ground allspice
  • ¼ tsp ground pepper
  • 100g honey
  • 150g brown sugar
  • 150g white chocolate, chopped

Method

  1. Preheat oven to 180C.
  2. Prepare a 20cm x 20cm baking tin by lining it with greaseproof paper and also greasing the paper.
  3. Roast macadamia nuts in oven till golden brown. Remove and allow to cool.
  4. In a large bowl, mix flour, coconut, nuts and spices.
  5. In a pan over a low heat, melt the honey and sugar till dissolved and gently boil for 2 minutes.
  6. Add mango to the cooked honey and sugar and gently boil for a further 2 minutes.
  7. In a microwave or over a pan of simmering water, gently melt the chocolate pieces, being careful not to overcook them.
  8. Add honey and mango mixture, melted chocolate to the nuts and and flour mixture.
  9. Stir the mixture well with a wooden spoon (working quickly, it is easier to do this while the mixture is still hot).
  10. With a wet hand, press mixture into prepared tin.
  11. Bake for 20-25 minutes.
  12. Cool on a cake rack.
  13. Store in an airtight container or gift wrap. Panforte will keep for a few weeks stored this way.

 

Mango Ice Cream & Cinnamon Biscuit Sandwiches

mango

I had been meaning to post this along with the mango ice cream I made several weeks ago but I seem to cook and bake more than I can physically write and blog about these days. But I’m sure you will all agree, cooking & eating is far more rewarding than writing about it, although blogging is fun and you meet so many people out there! I have so many recipes and dishes I have photographed just waiting for me to sit down and write about them but there never seems to be enough hours in the day to get it all done.

I have also been a little pre occupied with a wedding cake project, which is due next week as well as preparing for cooking classes I am going to hold this weekend. I keep telling P I need to change down to a four day week with my employment so I can have more time for these things but he isn’t convinced, I’ll keep working on him.

I will post the wedding cake next week after the wedding and I will tell you all about my first cooking class too. Wish me look, it’s a long time since I have held a class.

Ingredients – Mango Ice Cream

  • 400ml low fat Greek yoghurt (or regular of course!)
  • 1 mango, blended to a pulp

Method

  • Mix together the mango and yoghurt.
  • Add to ice making machine and prepare as per manufacturers instructions.
  • Remove from machine. How easy is that? Oh how I love my ice cream maker!

Recipe for cinnamon biscuits here

Assembly of sandwiches

  1. Once the ice cream is finished in the maker, turn it out into a tray to set further. You want the ice cream in the tray to be about 2 cm thick.
  2. Use the same biscuit cookie cutter to cut out the ice cream shapes, sandwich a biscuit on either side of the ice cream.
  3. Serve immediately or you can refreeze them, although the biscuits will go a little soft once they have been in the freezer.
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