I created this recipe in the middle of our short stay in the Philippines. After conceiving this recipe in my head, I was so excited to go to the supermarket to buy what I needed to create this recipe. It was quite an adventure because it was so easy to get all the ingredients I needed, including the plastic flower moulds.
Once I had gathered all the ingredients, it took only 15 to 30 minutes to prepare, not including the chilling time. What is good about this dessert is that it can be prepared ahead of time. Be ready to indulge yourself with this delicious mango cream dessert.
Ingredients:
2 cups mango nectar
3/4 cup sugar
4 cups double cream or nestle cream
4 tablespoons unflavored gelatin (I used
the Knox brand)
1/3 cup chopped dried mango
9 moulds, or plastic decorative cups,
7-oz. size (with or without lids)
1/2 cup julienned dried mango or fresh
mango for garnishing
Methods:
1. Chill 1 cup of mango nectar in
the refrigerator. In a mixing bowl, combine and whisk the other cup of
mango nectar, sugar and cream. Transfer the mango mixture into a sauce pan and
while mixing, warm it up under medium heat to almost simmering point. (Do
not let mixture simmer.)
2. Dissolve the gelatin in 1 cup of
cold mango juice and stir for 1 minute. Pour the gelatin into the mango mixture
and mix well for 2 minutes.
3. Transfer the mango cream into the moulds,
filling each mould 2/3 full; sprinkle mango bits in the center and chill in the
refrigerator until each portion sets (approximately 1-2 hours). When
ready to be served, transfer the dessert into individual plates and garnish.
Chef’s tip: If you have difficulty removing
the mango cream from the mould, run the blade of a small palette knife against
the mould and around the top edge of the mango cream, and let it sit under hot
water for a few seconds. Hold the dessert plate on top of each mould and invert
until the mango cream falls into place.
Household Hints:
On kitchen cleaning:
1. The kitchen is the central part
of the house, at least in my case. I prepare meals, as well as party food here
everyday. Guests/family members tend to gather in the kitchen. It is for
this reason that the kitchen has to be cleaned daily, if not after each use.
Otherwise, the neighboring rooms will also become dirty, as we can
transfer or drag dirt, dust, and food particles to other parts of the house
through our shoes or slippers.
2. The kitchen must not only be
cleaned; it has to be tidied-up at all times. We tend to make the kitchen
as storage for everything like newspapers, magazines, groceries, unwanted
boxes, recycled items, etc. All family members must do their part in
making the kitchen clutter-free.
Editor’s note: Mrs. Evelyn S. Bunoan is
Owner/Master Chef, Philippine Oriental Market & Deli (with more than 28
years of service to the Filipino-American community) - 3610 Lee
Highway, Arlington, Virginia; (703) 528-0300; Master Chef (French
cuisine), Le Cordon Bleu, London, UK; recipe creator, improviser, food
stylist, cake designer and culinary writer; kitchen-tested and mastered
more than 300 recipes, and counting. Host of the cooking show: “Evelyn’s
Kitchen: Cooking With Friends.”
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