Mango purée takes very little effort to make and can be used in a variety of ways. Probably the most obvious use for it is in drinks but this bright purée is endlessly versatile. You can use it on pancakes, waffles, or oatmeal, in desserts like parfaits. Or simply use it as an alternative to applesauce, which is very often used in quick breads and muffins.
Mangoes have long been a favorite fruit of mine. The fact that we can readily buy them year-round, make them a nice winter dessert ingredient. This mango cream filling is made very few ingredients. The fresh mango purée adds such a great taste.
- 1 large ripe mango, peeled, seeded & cut in chunks
- 1/2 tsp ground ginger
- 2 Tbsp water
- 170 gm (3/4 cup) cream cheese, softened
- 3 Tbsp sugar
- 1 tsp pure almond extract
Mango Cream Filling
- Preheat oven to 350 F.
- In a bowl, combine butter & sugar, beat until light & fluffy. Mix in flour & baking powder; blend well. Press spoonful's into 12 individual tart pans. Prick shells with a fork. Bake until golden, about 10-12 minutes. Remove from oven & cool.
- In a small food processor, add mango chunks, ginger & water. Blend on high until smooth; set aside.
- In a mixing bowl, beat cream cheese, sugar & extract until well blended & smooth. Fold in mango puree. Chill about 30 minutes.
- Divide mango cream filling evenly among 10 baked pastry shells. Cover the tarts with plastic wrap & keep chilled until ready to serve. Decorate each with mango slices, a blueberry & mint leaves if desired.