Mango Puree is a really great recipe to have in your file, since it can be used for some many other recipes
Chiffon cakes take to fruit bases so nicely and this puree is one that will transform your chiffon recipe into a tropical delight!
Add it to cocktails for a mango-rita!
Mango sorbet anyone?
How about Mango Buttercream for your next summer layer cake?
So get those creative juices flowing and start building on recipes for endless culinary creations!
I made this puree specifically for my Mango Mousse Cake recipe, so be sure to check out that masterpiece or rather, Building on Recipes extravaganza!
Remember you can take this same idea with any other fruit of your choice and apply the same rules for making into a puree.
Cook it down slowly and over a low heat to break down those fibers without scorching the delicate fruits.
Also keep in mind that in nature the fruits are always different due to growing season, geographical growing location etc, so be sure to always taste your fruit in the raw before adding sugar and water.
The following recipe is a loose guide as to how much sugar and water to add, and you may not add any at all!
Try not to get so wrapped up in exacts here (I know, I know….it goes against everything we have learned about baking being EXACT!) but for this recipe you will have to use your visuals and your taste buds to get it perfectly on the mark!
- Mangoes 6
- Water ½ - ¾ cup
- Sugar as needed (2 tablespoons - ¼ cup max)
- Peel and pit your mangoes as per the video instruction
- Chop them into similar sized chunks and cook over a low heat with about ¼ cup of water.
- AS the mango pulp cooks down you may need to add more water
- Add sugar is desired
- Cook until all the fibers have been broken down and you have a very mushy puree
- Place in a food processor or a blender and puree.
- Strain if desired
- Cool completely then store in a clean container with a lid
For longer storage freeze for up to 2 months