Mango Dessert Recipes Food Network

NoBake Mango Cheesecake Bars Recipe Food Network

WEBDec 12, 2019 · Directions. Spray a 9-by-9-inch straight-sided cake pan with cooking spray, and then line with 2 pieces of parchment …

1. Spray a 9-by-9-inch straight-sided cake pan with cooking spray, and then line with 2 pieces of parchment paper that overlap each other, leaving at least 1-inch of overhang on each side of the pan.
2. Add the graham crackers, almonds, brown sugar and salt to a large plastic resealable bag. Seal the bag, and then use a rolling pin to crush into fine crumbs. Add the butter, close the bag again and use your hands to thoroughly mix the butter into the crumbs. Press the crumbs into the bottom of the prepared pan and use a metal spatula to press the crust firmly into the corners. Place in the freezer while you prepare the filling.
3. Whip the heavy cream in a large bowl with an electric hand mixer until stiff peaks form. Combine the cream cheese, yogurt and confectioners' sugar in a medium bowl. Beat with the hand mixer until the mixture is completely smooth, light and fluffy. Fold the whipped cream in thirds into the cream cheese mixture, folding until just combined.
4. Spoon the cream cheese mixture onto the graham cracker crust and use an offset spatula to smooth out the top. Sprinkle evenly with the mango pieces, and then use your hands to gently press the mango into the top of the cheesecake. Put in the freezer for 1 hour to set.

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UpsideDown Mango Cake Recipe Marcela Valladolid …

WEBNov 14, 2016 · Beat together the granulated sugar and remaining 8 tablespoons butter in a large bowl with an electric mixer at high speed …

Rating: 3.8/5(18)
1. Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and set aside.
2. Combine the brown sugar and 4 tablespoons of the butter in a small saucepan over medium heat and cook, stirring constantly, until the sugar dissolves and the syrup is bubbling. Bring the mixture to a boil and cook until it turns light amber, about 10 minutes. Carefully pour the butter mixture into the prepared pan and arrange the mango on top, overlapping the slices. Sprinkle the shredded coconut on top and set aside.
3. Whisk together the flour, baking powder and salt in a medium bowl and reserve. Beat together the granulated sugar and remaining 8 tablespoons butter in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Add half of the flour mixture and mix at low speed until just combined. Mix in the milk, then add the remaining flour and mix until just combined.
4. Gently spoon the batter into the pan over the coconut and mango and spread evenly. Bake on the middle rack until golden brown and a tester comes out clean, about 1 hour. Let the cake cool in the pan on a rack for 10 minutes.

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