Tropical Sorbet

1-1/2 c. frozen mango

1-1/2 c. frozen pineapple

1 13.5-oz. can coconut milk, chilled overnight 

1/2 c. maple syrup

1 T. vanilla

1/2 c. strawberries, chopped

Open chilled can of coconut milk and remove cream (cream will have separated from water). Reserve coconut water for another use.

Add coconut cream to a blender with maple syrup and vanilla; blend until well incorporated. Add mango and pineapple and blend on medium, scraping down sides, until incorporated but not completely smooth (leave some coarse chunks).

Transfer mixture to a 9 x 5 loaf pan; top with strawberries. Cover tightly and freeze 4-5 hours or overnight. When ready to serve, scoop and serve immediately.

OR

Transfer mixture to an ice cream maker and proceed per directions.

Serves 6.

Adapted from CleanEating.com. 

Mary's Mango Cake

Cake:
4 large eggs
1 c. granulated sugar
1/2 c. vegetable oil
1/2 c. honey
2 c. all-purpose flour
2 t. baking powder
2 t. ground cinnamon
1 t. ground nutmeg
1/2 t. baking soda
2 c. diced fresh mango (from 1 mango)
1 c. chopped walnuts or pecans
1/2 c. golden raisins
1 T. orange zest (from 1 orange)
2 t. lime zest (from 2 limes)

Topping:
1/2 c. sifted powdered sugar
1 t. orange zest plus 1/4 c. fresh juice (from 1 orange)
1/2 t. lime zest plus 2 t. fresh juice (from 1 lime)

Preheat oven to 325 degrees. Lightly oil and flour a 14-cup Bundt pan.

Beat eggs in bowl on medium speed until fluffy, 4-5 minutes. Beat in sugar until combined; then beat in oil until combined. Gradually beat in honey.

Whisk together flour, baking powder, cinnamon, nutmeg, and baking soda in a separate bowl. Add flour mixture, 1/2 c. at a time, to egg mixture, beating just until blended after each addition. Stir in mango, nuts, raisins, orange zest, and lime zest. Pour batter into prepared pan.

Bake in preheated oven until a wooden pick inserted in the center comes out clean, 50-55 minutes. Remove to a wire rack and let stand in pan 10 minutes.

While the cake cools, stir together powdered sugar, orange juice and zest, and lime juice and zest until combined. Invert cake onto a plate. Drizzle topping evenly over warm cake.

Alternative: Make a glaze by mixing about 1 c. sifted powdered sugar and 1 T. fresh orange juice; pour over cooled cake.

Serves 14.

Adapted from Southern Living magazine, Feb. 2019, p. 99. Recipe from Robert is Here.   

Baked Feta & Mango Chutney

2-3 c. of your favorite mango chutney
1 8-oz. block feta cheese
Seeded crackers and/or pita chips, for serving

Preheat the oven to 375 degrees with a rack in the center position.

Spread the chutney on a sheet pan and center the block of feta on top. Spoon a bit of the chutney over the feta. Bake, uncovered, until most of the liquid has evaporated from the chutney and the feta is soft and tender (it will not melt), about 15 minutes.

Serve warm, with plenty of crackers and/or pita chips alongside.

Serves 8.

Adapted from Sheet Pan Suppers, p. 10.

Dried Fruit Compote

4 oz. dried peaches
4 oz. dried mango
4 oz. raisins
4 oz. pitted prunes
2 T. honey
Apple juice to cover
1 cinnamon stick
1 mace blade
A little sliced fresh ginger
Greek yogurt (optional)
Muesli or cereals (optional)
Roasted cashews or macadamia nuts (optional)

Place all ingredients in a pan over low heat and bring to a boil. If you are short of time, poach gently for 30 - 60 minutes, until soft. If doing ahead, once it has boiled, leave the fruit to soak overnight.

To serve, remove the spices and serve on its own or with muesli or other cereals, with Greek yogurt on the side. Can also top with nuts just before serving. Serve warm or cold depending on the season.

Also good with various other dried fruits, and/or a splash of Calvados.

Serves 4.

Adapted from Entertaining with Friends, p. 11.