tropical mousse/mousse tropical

i got this recipe from a friend of mine. it originally asks for passion fruit concentrate or passion fruit, but since i was not lucky enough to find some in the store, i used papaya and mango concentrate instead.

esta receta me la pasó una amiga mía. la receta original lleva jugo concentrado de maracuyá o maracuyá, pero como no tuve la suerte de conseguir uno u otro en la tienda, usé papaya y jugo concentrado de mango.

ingredients/ingredientes:

1 cup of mango concentrate/taza de jugo concentrado de mango

1 1/2 cup papaya/taza de papaya

1 cup sugar/taza de azúcar

3 teaspoons of powdered gelatine/cucharaditas de gelatina sin sabor

3 egg whites/claras de huevo

1/2 can condensed milk/lata de leche condensada

cut the papaya, take out the seeds, peel it and cut it into pieces.

corta la papaya, saca las semillas, pelala y cortala en pedacitos.

blend the mango concentrate with papaya.

licua el jugo concentrado de mango con papaya.

dissolve the gelatine in a little bit of the mango-papaya mixture.

disuelve la gelatina en un poco de la meaycla de mango y papaya.

in a saucepan, mix the rest of the mango-papaya mixture with sugar and cook it until it thickens slightly. take the saucepan off the stove and mix in the gelatin until it dissolves totally.

en una cacerola mezcla el resto de la mezcla de mango y papaya con azúcar y cocinala hasta que se espese ligeramente. retira la cacelora del fuego y mezcla con la gelatina hasta que se disuelve totalmente.

beat the egg whites until stiff.

bate las claras de huevo a punto de turrón.

add the mango-papaya mixture to the whisked egg whites and keep on beating. add the condensed milk and beat until all the ingredients incorporate well.

añade la mezcla de mango y papaya a las claras de huevo batidas y sigue batiendo. agrega la leche condensada y bate hasta todos los ingredientes se incorporen bien.

place the mousse in the glasses and place in the fridge for at least two hours.

coloca el mousse en vasitos y refrigéralos durante por lo menos dos horas.

 

sour cream cake with mango sauce/pastel de crema con salsa de mango

this cake was inspired by the filling of royal cake i baked a long time ago. the combination of mango and sour cream was tasty and the cake light and refreshing :)

la inspiración para este pastel fue el relleno de pastel real que hice hace mucho tiempo. la combinación de mango y crema era sabrosa y el pastel ligero y refrescante :)

ingedients/ingredientes:

80 g ground nuts/nuez molida

40 g brown sugar/azúcar mascabada

70 g rice flour/harina de arroz

50 g melted butter/mantequilla derretida

125 g cream cheese/queso crema

750 g sour cream/crema

60 g sugar/azúcar

16 g vanilla sugar/azúcar de vainilla

37 g vanilla pudding powder/pudín en polvo sabor vainilla

4 egg whites/claras de huevo

2 mangoes/mangos

16 g vanilla sugar/azúcar de vainilla

1/2 tablespoon cornstarch/cucharada de fécula de maíz

2 tablespoons water/cucharadas de agua

mix ground nuts, brown sugar, rice flour and melted butter.

mezcla nuez molida, azúcar mascabada, harina de arroz y mantequilla derretida.

press the mixture on the bottom of a spring-form pan.

presiona la mezcla en el fondo del molde para hornear desmontable.

in a large bowl mix sour cream, cream cheese, sugar, vanilla sugar and pudding powder.

en un tazón grande mezcla la cream, queso crema, azúcar, azúcar de vainilla y pudín en polvo.

whisk the egg whites until stiff.

bate las claras a punto de turrón.

add the whisked egg whites to the cream mixture and fold them in gently with a spatula.

agrega las claras de huevo batidas a la mezcla de crema y mezcla todo suavemente con la espátula.

pour the cream mixture into the prepared pan.

vierte la mezcla de crema en el molde preparado.

bake the cake in a preheated oven (180°C) for 50 minutes. let it cool down.

hornea el pastel en el horno precalentado (180°C) durante 50 minutos. déjalo enfriar.

meanwhile prepare the sauce. peel the mangoes, cut them into small pieces and blend them until you get a smooth sauce.

mientras prepara la salsa. pela los mangos, cortalos en pedacitos y licualos hasta obtener una salsa suave.

cook the mango sauce with vanilla sugar until it starts boiling.

cocina la salsa de mango con azúcar de vainilla hasta que empieza a hervir.

mix cornstarch with water.

mezcla fécula de maíz con agua.

pour the cornstarch mixture into the mango sauce and cook for couple more minutes until it thickens a little.

vierte la mezcla de fécula de maíz en la salsa de mango y cocinala por un par de minutos más hasta que espese un poco.

pour the finished sauce over the cake. place it in the fridge for at least one hour.

vierte la salsa terminada sobre el pastel. colóquelo en el refrigerador durante por lo menos una hora.

enojoy :)

buen provecho :) 

how to use your mangoes or mango and peach pie

i have been asked to use two big mangoes we had at home. i thought that a mango pie would be a nice change, because i usually bake apple pies. two mangoes were not enough, so i added some peaches as well. my inspiration was this recipe.

the crust:

2 1/2 cups all purpose flour

1/2 teaspoon of salt

5 tablespoons cold unsalted butter

3 tablespoons margarine

10 tablespoons cold water

2 tablespoons white sugar

the filling:

2/3 cup brown sugar

3 tablespoons cornstarch

4 1/2 cups mangoes and peaches cut into wedges

the topping:

1 1/2 tablespoons milk

1 tablespoons white sugar

to prepare the dough, in a bowl mix the flour, salt and sugar. cut your butter and margarine into cubes. then, in the bowl, cut in the butter and margarine with the pastry blender. Add the water, spoon by spoon until you get bigger chunks of dough and make the dough. divide it into two pieces, wrap them in plastic foil an put to the fridge for at least 30 minutes.

preheat the oven to 220 °C. while waiting, prepare the pie filing. mix the brow sugar and the cornstarch, add the fruit and toss until all the mangoes and peaches are covered.


when chilled, unwrap the dough, place it on a lightly floured surface and roll out into a circle. fit the dough in the lightly greased pie plate and place the fruit on the dough. then roll out the second part of the dough and cover the pie. press the edges of the pie together creating a pattern. cut few slits on the cover dough, to help the air to escape. brush the pie with milk and sprinkle with white sugar. bake it for 20 minutes at 220 °C, then reduce the temperature to 190 °C and bake for another 30 minutes. when the crust is golden, take it out and let it cool down...cut into wedges and serve :)