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Breakfast, Dessert, Fruit, Lactose Free, Recipes, Vegetarian, Veggies

Mango Galette

February 14, 2021

Fresh Mango Galette

I had every intention of posting this in August when mangos were abundant, yet here it is, February….  It looks as though it will be a good mango season this year.  All the trees in the neighborhood are full of flowers and keiki fruits right now. So when the time comes and you have a few pounds of mangos and want an easy to assemble dessert, this mango galette is the perfect choice.  It is a beautiful dessert to bring to the table after dinner or to serve with your morning coffee.

Pirie Mango Slices

Between the two types of mango trees we have, the White Pirie is the one I use most often for making jams and preserves as well as for baking.  With its sweet, intense, mango flavor and relatively firm texture, it holds up well when chopped or sliced for recipes such as mango bread, cake, streusel muffins, and this galette.

Arranging Mangos on Galette Dough

Mango Galette Ready to Bake

The wonderful thing about a galette is its free-form shape.  Roll it out, add your ingredients then tuck up the sides.  You will use the entire piece of pie dough since there’s no need to trim the edges of the crust.

Fresh Mango Galette

Serve a slice all by itself, or top it with a scoop of vanilla ice cream or a dollop of whipped cream.

Fresh Mango Galette with Vanilla Ice Cream

Mango Galette
 
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Pastry adapted from Dorie Greenspan
Author:
Serves: 8
Ingredients
  • Crust:
  • 1½ cups (204g) all-purpose flour
  • 2 tablespoons sugar
  • ¼ teaspoon fine sea salt
  • 1 stick (8 tablespoons, 4 ounces, 113g) frozen Earth Balance Buttery Sticks cut into about 16 pieces (if using regular unsalted butter increase salt to ½ teaspoon)
  • ¼ cup ice water
  • Filling:
  • ⅓ cup (heaping) granulated sugar
  • 2 tablespoons corn starch
  • ¼ teaspoon ground cinnamon
  • 3 cups (about 2½ pounds) mangos, peeled, seeded, and cut into ⅓-1/2-inch-thick slices
  • mango jam for glaze (can substitute with apricot jam)
Preparation
  1. Dough: Put the flour, sugar and salt in a food processor and pulse a few times to blend. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut into the flour. The mixture will look like coarse meal. Continue to pulse until you get small flake-size pieces and some larger pea-size pieces. Add a little of the ice water and pulse, add some more, pulse and continue until all of the water is in. Now work in longer pulses, stopping to scrape the sides and bottom of the bowl if needed, until you have a dough that forms nice bumpy curds that hold together when you pinch them. Heads up. Just before you reach this clumpy stage, the sound of the machine working the dough will change.
  2. Gather the dough into a ball, flatten it into a disk and put it between two large pieces of parchment paper. Roll the dough into a circle about 12 inches in diameter. Don’t worry about getting the exact size or about having the edges be perfect.
  3. Slide the rolled-out dough, still between the parchment papers onto a baking sheet and freeze for about 15 minutes or refrigerate for 2 hours.
  4. Preheat oven to 375 degrees. Remove chilled dough from freezer or refrigerator while you prepare the fruit. The dough should still be cold but pliable and not prone to cracking.
  5. Filling: Place sliced mangos in a large, wide bowl. Combine sugar, corn starch, and cinnamon in a small bowl. Sprinkle sugar mixture over mangos and toss gently with a wide spatula.
  6. Remove top layer of parchment paper from dough round. Starting 1½ to 2-inches from the edge of the round, arrange the mangoes in a single layer in concentric circles, creating overlapping folds as you work around the perimeter. If your mangos are extra juicy, leave the extra juice in the bowl so the filling does note overflow in the oven. Gently lift the border of the dough up and around the filling, making pleats as you go. Brush the border with half & half or milk. Sprinkle with turbinado or coarse sparkling sugar. This is optional but makes for an attractive and crispy crust.
  7. Bake on the parchment lined baking sheet for 45 - 50 minutes, or until the crust is golden and the filling is bubbling. Remove the galette from the oven and brush the fruit with warmed mango jam. Let cool on the baking sheet on a wire rack. Cut into wedges and serve warm or at room temperature.

 

 

Breakfast, Dessert, Fruit, Lactose Free, Recipes

Fresh Mango Cake

January 6, 2021

Mango Cake

Summer is long gone yet surprisingly our mango trees continue to provide us with fruit.  Is it global warming that has confused our magic mango trees?  Who knows how long this will continue, but for now, we are thrilled to have mangos all year long.  Which brings me to this wonderful mango cake.  The original recipe from Ina Garten features fresh peaches. I just switched them out with mangos and what a delightful version it turned out to be.

Fresh Mango From the Garden

Our Pirie mangos are very sweet and the perfect choice for this cake: like peaches they hold up well in baking.  I also prefer them when making Maui mango bread loaves.

Lactose Free Sour Cream

I made the cake lactose free since this is the best option for me, but feel free to use regular dairy products if you try the recipe.

Cinnamon Sugar

Lots of cinnamon sugar makes for a tasty topping.

Preparing Mango Cake

Preparing Mango Cake

The cake batter and mangos are layered, ending with mangos, pecans, and cinnamon sugar on the top.

Mango Cake

Mango Cake

The cake is moist from the two layers of mangos and the top has a light crunch to it from the pecans and cinnamon sugar.  Fresh mango cake in January is such a treat.

Mango Cake

Fresh Mango Cake
 
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Adapted from Ina Garten's Peach Cake recipe
Author:
Ingredients
  • 1 stick (4 ounces, 113g) Miyoko's unsalted butter (or regular unsalted butter), at room temperature
  • 1½ cups sugar, divided (7 ounces, 198g = 1 cup and 3½ ounces, 99g = ½ cup)
  • 2 large or extra large eggs (2.2 ounces, 63g each) (Ina calls for extra large eggs. If you don't have them handy, use large eggs. I find that some brands such as Eggland's Best large eggs are heavier than others so I use these instead of extra large).
  • 1 cup (8 ounces, 227g) Green Valley lactose free sour cream (or regular sour cream) at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (8½ ounces, 240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2½ pounds ripe but firm mangos, peeled, pitted and sliced
  • ½ cup (2 ounces, 57g) chopped pecans
Preparation
  1. Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or large bowl and hand mixer), beat butter and 1 cup of sugar for 3 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs one at a time, then the sour cream and vanilla. Mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixture on low, slowly add the dry ingredients to the batter and mix until just combined. In a small bowl, combine the remaining ½ cup sugar and cinnamon.
  3. Spread half of the batter evenly in the pan. Use an offset spatula if you have one. Top with half of the mango slices, then sprinkle with two-thirds (about 5 tablespoons) of the sugar mixture. Spread the remaining batter on top, arrange the rest of the mangos on the batter and sprinkle with the remaining sugar mixture and the pecans.
  4. Bake the cake for about 55 minutes (check at 50 minutes), or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. Any leftover cake can be frozen for a few months.

 

Canning, Fruit, Jams & Jellies, Lactose Free, Recipes

Mango Lilikoi Jam

August 24, 2020

Mango Lilikoi Jam

This delightful lower sugar jam combines the taste and texture of Hawaii’s favorite fruit, mango, with the exotic flavor and scent of lilikoi (passion fruit).  With two prolific mango trees in our yard, every year we make dozens of jars of this jam, which has become our favorite.

Homegrown Rapoza & White Pirie Mangos

We have two varieties of mango trees in our yard, White Pirie and Rapoza.  The jams are usually a mix of the two.

Crushed Mangos

After peeling and removing the seeds from the mangos, I roughly crush the fruit with my hands for a more rustic texture.  You could also chop the fruit with a knife into 3/4-1-inch pieces.

Purple Lilikoi

Pictured above are lilikoi from our garden.  The best way to juice them is to place the pulp in a blender and mix on low speed. This will break up the membranes and release the juice. We use our food mill to remove the seeds but pressing through a sieve will work too.

Essential Canning Utensils

Essential canning utensils: large ladle, jar lifter, canning funnel, headspace measuring tool, long handle spoon.

Low or No-Sugar Pectin & Fruit-Fresh

Low or no-sugar pectin and Fruit-Fresh (ascorbic acid/vitamin C).

Mango Lilikoi Jam on English Muffin

Mango lilikoi jam on homemade English muffins.

Mango Lilikoi Jam
 
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Author:
Serves: 8 half pint jars
Ingredients
  • 6 (generous) cups of crushed or chopped mango (1,450g)
  • ½ cup fresh lilikoi juice
  • ¼ cup bottled lemon juice (best for safe canning)
  • 4 cups granulated sugar (800g)
  • 3 tablespoons low/no sugar pectin
  • 2 tablespoons + 1 teaspoon Fruit Fresh (ascorbic acid, optional but recommended for maintaining vibrant color of jam)
Preparation
  1. Special equipment: Boiling water canner with jar rack, 8 half-pint mason jars with two piece lids, 8-quart stock pot, large ladle, jar lifter, canning funnel, headspace tool, long handle spoon.
  2. Prepare boiling water canner, 8 half-pint mason jars and two piece lids: Wash jars and lids, place jars in canner pot and fill with water to 1-inch over top of jars. Place on stovetop and heat to a simmer.
  3. Peel and seed about 12 mangos, crush or chop into irregular pieces, about ¾-1-inch in size. You are aiming for a rustic look. You want to to have a generous 6 cups total (1,450g). Place mangos in large 8-quart stock pot, add lilikoi and lemon juice. Add pectin and Fruit-Fresh and stir to combine. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove pot from burner.
  4. Remove jars from canning pot (water from jars can be emptied back into canner), and ladle hot jam into jars leaving ¼-inch headspace. Wipe rims with a damp cloth or a paper towel and affix lids and rings. Turn rings with fingertips until just tight, reverse, and tighten again until just finger tight. Place jars into canner, cover with lid and bring to a boil. Once boiling, set timer for 10 minutes, adjust burner temperature to maintain steady boil. At the end of 10 minutes, turn off burner, remove lid and let jars sit in the canner for 5 more minutes.
  5. Remove jars, wick off water from lids with a towel and let cool for 24 hours on a kitchen towel or cooling rack. Remove rings, check that lids are sealed. Sealed jars are shelf stable for 18 months. It's a good idea to date your jars.

 

 

Dessert, Fruit, Lactose Free, Recipes

Mango Tart

October 24, 2019

Mango Tart

This summer dessert tart is for those lucky people who have mango trees in their yards.  If you don’t have mangoes, use peaches just as the original recipe from Amanda Hesser calls for.  The tart is excellent on its own, or with vanilla ice cream or whipped cream.

Maui Mangoes

It is now October and our two mango trees are bare of fruit, so we will patiently wait for their return next summer.  Both the Rapoza and White Pirie varieties are delicious, however, the White Pirie is what I used for the tart because of its firmer texture.  It’s a super sweet mango that we also use in mango bread and mango jam.

Pirie Mango

The White Pirie has a gorgeous orange color to it.

Tart Crust

The dough ingredients are mixed together then pressed into the tart pan. If you don’t own a tart pan, a pie pan is an adequate substitute.

Mango Tart

The mangoes are arranged in a concentric circle with the center portion filled with smaller pieces.

Mango Tart

A good sprinkling of the butter, sugar, and flour mixture is layered over the entire top of the fruit before baking.  It may seem as though there is too much of the crumble mixture, but use it all. It will melt into the mangoes enhancing this beautiful tart.

Mango Tart

Mango Tart
 
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Adapted from Food52, Amanda Hesser
Author:
Serves: 6
Ingredients
  • Tart Pastry:
  • 1½ cups + 2 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • ¼ cup + 1 teaspoon canola oil
  • ¼ cup mild olive oil
  • 2 tablespoons whole milk or half & half, lactose free or regular
  • ½ teaspoon vanilla extract
  • Tart Topping:
  • ¾ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon kosher salt
  • 2 tablespoons cold Earth Balance Buttery Sticks or regular butter
  • Fruit Tart:
  • 4 medium mangoes, peeled, seeds removed, and sliced about ½-inch wide
Preparation
  1. Heat oven to 425 degrees. Wrap the exterior of a 10" tart pan (with a removable bottom) with foil (juices from fruit can seep through the tart pan).
  2. Mix together 1½ cups + 2 tablespoons flour, ½ teaspoon kosher salt, and 1 teaspoon sugar in a medium mixing bowl.
  3. In a small bowl, whisk together the oils, milk and vanilla extract. Pour this mixture into the flour mixture and mix gently with a fork (just enough to dampen; do not over work it). Transfer the dough to a 10" tart pan with removable bottom (I use a non-stick). You may also use a 9" tart pan if that's what you have available. Use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge (pat firmly). I find that using a 10" tart pan works perfectly. There won't be any leftover dough and it may seem there is not enough but keep pressing the dough until it is evenly distributed.
  4. In the same bowl you used for the dough, combine ¾ cup sugar, 3 tablespoons flour, ¼ teaspoon kosher salt, and the Buttery Sticks. Using your fingers, pinch the butter into the dry ingredients until crumbly.
  5. Starting on the outside, arrange mangoes overlapping in a concentric circle over the pastry. Fill in the center with the smaller pieces of mango. The mangoes should fit snugly. Sprinkle the pebbly butter mixture over the top (use it all). Place foil wrapped tart pan on a baking sheet and bake for 35 minutes until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. It's a good idea to check the tart crust after it has baked for 25 minutes. To protect the crust from over browning, drape a piece of foil over the tart and continue baking. Cool tart on a rack. Serve warm or at room temperature. You may refrigerate the tart until ready to serve once it has cooled. It is best eaten the day it is made.

 

Breakfast, Dessert, Fruit, Lactose Free, Recipes

Mango Streusel Muffins

September 8, 2019

Mango Streusel Muffins

I can’t imagine a better tasting fruit than one of our homegrown mangoes.  We have two varieties, White Pirie and Rapoza.  They both have their own qualities that make each one special. The White Pirie mango is firmer in texture which makes it perfect for baking.  It makes the most delicious jam.  The Rapoza is a very large mango, sometimes weighing up to 3 pounds.  They are best chilled, cut into slices or chunks and eaten as is. Mango season is nearly over so I have been busy in the kitchen making muffins, tarts, jam, bread, salsa, and ice cream.

Fresh White Pirie Mango

Mango Muffin Batter & Streusel Topping

This delightful recipe comes from Sally’s Baking Addiction blog.  I just switched out the peaches for mangoes.  I’ve made them multiple times and they always turn out so well.  I also used lactose free ingredients but feel free to use regular butter, milk and yogurt.

Mango Streusel Muffins

Mango Streusel Muffins

These are just divine.  Sometimes I add a pat of Earth Balance Buttery Spread to the split muffin. That bit of saltiness goes so well with the sweet streusel topping.

Mango Streusel Muffins

Mango Streusel Muffins
 
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Adapted from Sallys' Baking Addiction blog
Author:
Serves: 12
Ingredients
  • Crumb Topping
  • ⅓ cup (67g) packed light brown sugar
  • 1 tablespoon (15g) granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup (60g) Earth Balance Buttery Sticks, melted (or regular butter)
  • ⅔ cup (84g) all-purpose flour
  • Muffins
  • ½ cup (115g) Earth Balance Buttery Sticks at room temperature (or regular butter)
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120g) plain Green Valley lactose free yogurt (or regular yogurt)
  • 2 teaspoons vanilla extract
  • 1¾ cups (220g) all-purpose flour (If you do not have a scale use the spoon and sweep method. Spoon flour into measuring cup and use a straight-edged knife to level the flour so that it is even with the top of the measuring cup).
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon allspice (optional)
  • ¼ teaspoon salt (1/2 teaspoon if using unsalted butter)
  • 3 tablespoons (45ml) lactose free milk (low-fat or regular)
  • 1¾ cups diced mango, drained if very juicy
  • Glaze
  • 1 cup (120g) confectioner's sugar
  • 3 tablespoons (45ml) lactose free half and half or milk (or regular milk, half and half, or cream)
  • ½ teaspoon vanilla extract
Preparation
  1. In a medium bowl, combine sugars, cinnamon and melted Buttery Sticks. Using a small rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
  2. Preheat oven to 425 degrees. Spray a 12-count muffin pan with non-stick spray.
  3. In a medium bowl using a handheld mixer, beat the Buttery Sticks on medium-high speed until smooth and creamy, about 1 minute. Add the sugars and beat on medium-high until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
  4. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to medium-high speed and beat until the mixture is combined and uniform in texture.
  5. In a large bowl toss together the flour, baking soda, baking powder, cinnamon, allspice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined. Fold in the mangoes with a spatula.
  6. Spoon the batter evenly between 12 muffin tins, filling nearly to the top (you may end up with a bit of leftover batter). Press a handful of the crumb topping into the top of each (use all the topping).
  7. Bake for 5 minutes then lower the temperature to 350 degrees and bake another 15 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in pan for at least 15 minutes before removing to a rack.
  8. While the muffins are cooling whisk together the glaze ingredients. Drizzle over the warm muffins. If you prefer the glaze to be thicker, drizzle over cooled muffins. You may not need all of the glaze.
  9. These are delicious, moist muffins that keep well in the refrigerator for a few days, They freeze beautifully.

 

 

 

Dessert, Fruit, Lactose Free, Recipes

Mango-Lilikoi Ice Cream

October 21, 2018

Mango-Lilikoi Ice Cream

A few months ago I was experimenting with different strawberry ice cream recipes. I found a recipe by King Arthur Flour that people raved about, and for good reason: the ice cream is delicious. I decided to adapt the recipe and substituted the strawberries with our super sweet Pirie and Rapoza mangos.  I also elected to add some lilikoi juice to the recipe, which brought an additional level of flavor. The small amount of lilikoi juice is just enough to create a perfectly balanced tropical flavor.

Mango Puree

I pureed the mango using my immersion blender.  If you don’t yet have one, I highly recommend acquiring this handy kitchen tool. It is easy to clean and doesn’t take up nearly as much of your precious kitchen space as a full-sized blender does.

Lilikoi

The fragrance of a fresh cut lilikoi is just fantastic. We grow yellow and purple lilikoi vines and like having the two varieties.

Mango-Lilikoi Ice Cream

This mango-lilikoi ice cream is quite simple to make. I freeze the purée during mango season so that I’ll have it throughout the year to make ice cream whenever I’m craving homemade ice cream with a true mango and lilikoi flavor.

Mango-Lilikoi Ice Cream

Mango-Lilikoi Ice Cream
 
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Adapted from King Arthur Flour
Author:
Serves: 5 cups
Ingredients
  • 2 - 2½ pounds mango, peeled and pitted
  • 1 cup sugar, divided
  • 2 tablespoons vodka
  • ⅓ cup lilikoi juice
  • ¼ teaspoon xanthan gum, optional
  • 2 cups half & half
  • ¼ cup light corn syrup
Preparation
  1. Finely dice mango to make 1 cup. Combine diced mango with ¼ cup sugar and 2 tablespoons vodka. Stir gently to combine, cover and chill in the refrigerator for a few hours.
  2. Coarsely chop remaining mango and puree with an immersion blender. Strain puree and measure out 1¼ cups.
  3. Whisk the xanthan gum with the remaining ¾ cup of sugar in a large mixing bowl. Whisk in the mango puree, lilikoi juice, half & half, and corn syrup, whisking until fully combined. Cover and chill in the refrigerator until very cold, about 2 hours. If you are short on time, freeze the mixture for about 15 minutes or until well chilled.
  4. Process the mixture in your ice cream maker according to the manufacturer's instructions. My Cuisinart takes about 25 minutes. In the last minute of churning add the diced mangos (drain and discard liquid first ). Transfer ice cream to a covered container and freeze for at least 3 hours before serving.

 

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