Skip to content
Go to Top
- 1.5 cups all purpose flour
- 1/2 cup sugar
- 1.5 tsp. baking powder
- 1/8 tsp. salt
- 4 tbsp. wheat germ
- 1 egg
- 1/2 cup milk
- 1/4 to 1/3 cup applesauce
- 2 tbsp. vegetable oil
- 1/2 cup chopped dried mangoes
- Mix the dry ingredients in a large mixing bowl.
- Lightly whisk egg in a smaller bowl and then add the other wet ingredients
- Add wet ingredient mixture into dry ingredients and mix just until combined.
- Add 1/4 tsp. almond extract and 1/2 cup chopped dried mangoes.
- Fill muffin cups 2/3 way full
- Cook at 350 for 25 minutes or until a toothpick comes out clean.
- 4 1/2 stick salted butter
- 24 oz. brown sugar
- 12 oz. fine, granulated sugar
- 4 large Eggs
- 3 tsp. pure vanilla
- 30 oz. dried Mangoes, cut into 1/4 inch pieces
- 21 oz. flour
- 1 1/2 tsp. cinnamon
- 3 tsp. baking powder
- 1 tsp. baking soda
- 16 oz. quick oats
- Preheat oven to 375 degrees
- Line 2 baking sheets with aluminum foil or silpat sheets.
- Cream the butter and sugars in a kitchen aid with paddle attachment until light and fluffy on high.
- Lower speed and add eggs one at a time
- Add vanilla on low to prevent splashing On med. high add the mangoes and combine until well distributed
- In a separate bowl combine flour, cinnamon, baking powder and soda and add to kitchen aid.
- Add oatmeal
- With 2 soupspoons, drop a 3/4 spoonful onto baking sheet 2 inches apart – the cookie will be spreading and come out flat.
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 6 tablespoons (3/4 stick/3 oz/85g)
- unsalted butter, melted
- 3 large very ripe mangoes (each about 13 ounces), peeled, pitted, coarsely chopped
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups mango puree
- For Crust: Preheat oven to 325°F/160°C. Lightly butter a 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
- For Filling: Set aside 2 cups mango puree (reserve any remaining puree for another use or use to spread over top of cheesecake). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs one at a time, beating well after each addition. Add the reserved 2 cups mango puree and beat until well blended. Pour filling over crust in pan. Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.
- 2 cups lemonade
- 2 peach and mango tea bags
- 2 cups boiling water
- 2 cups mango nectar, chilled
- 1 cup orange juice, chilled
- 125g dried mango, finely diced
- Pour lemonade into a jug. Cover and freeze for 2 to 3 hours or until semi-frozen. Place tea bags in a heatproof jug. Pour over boiling water. Brew for 5 minutes. Discard tea bags. Allow tea to cool.
- Pour tea into a large jug. Add mango nectar, orange juice, semi-frozen lemonade and dried mango. Serve & Smile!