Creamy Mango Goodness!

Today I am sharing this delightful recipe for Creamy Mango Sorbet, or, you can create delicious frozen pops with the same recipe!  I created this recipe for the Moms and Mangoes recipe contest: They were calling out for Mango recipes that are simple and fun to make with kids...  Here is a link to that contest, even though the submission period is over, you may like to check out some of the recipes!!  http://www.gourmetmomonthego.com/2009/12/mango-lassi-recipe-contest.html 

Mango is one of my favorite fruits of all time!  Sweet, exotic, and so versatile, perfect with sweet or savory dishes!  They also pack a very nutritious punch, full of Vitamins A, B, and C, and also calcium, phosphorous and protein!  They are also packed with enzymes to help aid in proper digestion!  When I eat Mangoes I can just feel the good energy flowing through my body, and feel ready to take on just about anything!  Sharing Mangoes with children is just natural when they are so healthful and DELICIOUS!  Please enjoy my Creamy Mango Goodness recipe!!  ( I submitted the recipe in pops version for the contest, but as I've shown above you can also just freeze it in a container and scoop like sorbet, or ice cream!!)

Creamy Mango Pops

Put in Blender:
2 very ripe mangoes, with the skin and the pits removed
3/4 cup coconut milk (I used light coconut milk to reduce the fat content)
1/2 cup pineapple juice concentrate
1 Tablespoon sugar

1. Blend together until creamy and smooth.
2. Pour into frozen treat molds, and place in freezer for at least a couple of hours, preferably overnight.
3. Remove from molds and ENJOY!

These are so creamy and delicious, you'll want them again and again!  As stated above, if you'd like it more like ice cream than as frozen pops, just pour into a large zip-type plastic freezer bag, seal completely, and lay flat in your freezer for at least 2 hours.  When frozen, simply scoop with a metal spoon to serve!!

Coconut Macaroons with a Dark Chocolate Drizzle

So- when the sweet tooth hit me last night, I thought to myself, hmm... I have all this leftover coconut from my Coconut Shrimp recipe, how about making some macaroons?!  So I did!  I haven't made macaroons for probably 15 years, but decided to just "wing" it and see how they turn out.  And they were DELICIOUS!!!  These are so simple to make, and were such a wonderful treat!  I have been addicted to drizzling cookies with Dark Chocolate as well, it adds such a decadence, and couldn't be more simple to do!  I hope you all will give these a try for your next sweet tooth attack!!

Coconut Macaroons with a Dark Chocolate Drizzle

Ingredients:
1 egg, beaten well
1/4 cup sugar
1/4 cup flour
1/4 tsp. sea salt
2 cups angel flake coconut, sweetened
3/4 cup dark chocolate chips
2 teaspoons cinnamon
1/2 cup crushed pecans

1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
2. In a medium bowl, beat egg and sugar together till fully combined.  Add in the flour and sea salt, stirring well. Stir in the coconut, and combine well.
3. Drop by the teaspoon onto the prepared baking sheet (I also pressed the macaroons down to slightly flatten them, and tucked in any stray bits of coconut to reduce the risk of them baking too darkly.), place in the preheated oven, and bake for 20-24 minutes, until lightly golden brown.  Remove from the oven and place on a rack to cool.
4. Combine the dark chocolate chips and the cinnamon in a medium zip-type storage bag, place in the microwave and heat for 30 seconds.  Knead the bag and continue to heat for 15 second intervals until the chocolate is all melted, and the cinnamon is fully combined (knead the bag between each heating cycle).  Clip the bottom corner edge of the bag to make a pencil tip sized opening, you will use this to pipe the chocolate onto the cooled macaroons.
5. Drizzle the chocolate over the macaroons, and then sprinkle the tops with the crushed pecans, over the melted chocolate.
6.  Allow the chocolate to set and then ENJOY! These macaroons will really stand up well to being packed in a lunch, or are the prefect morsel to enjoy after dinner!! You could even try crumbling them on top of vanilla bean ice cream!! Yum!

Yields: about 1 1/2- 2 dozen bite-size macaroons
Prep Time: 5 minutes
Bake Time: 20-24 minutes

Cornflake Coconut Shrimp with Sweet and Spicy Mango Dipping Sauce

 This recipe was made for the January Food Challenge posted over at My Wooden Spoon

 http://mywoodenspoon.com/2010/01/03/food-challenge-what-recipe-will-you-make/ The challenge was to use Cornflakes, Hot Sauce, and Honey in a delicious recipe.  So I came up with:

Cornflake Coconut Shrimp with Sweet and Spicy Mango Dipping Sauce

1 mango, peeled, pit removed
3 Tablespoons hot sauce (use your favorite brand!)
1/2 cup honey
1/2 teaspoon sea salt
1 teaspoon freshly cracked pepper
24 large raw shrimp
2 cups cornflakes
1 cup angel flake coconut, sweetened
1 large egg, beaten
Vegetable oil for deep frying
Spring Green salad mix


1. Peel the mango, and cut away from the pit, dropping the fruit into a blender.  Add in the hot sauce, honey, sea salt and pepper, and blend until smooth (use a spatula to push down the sides as needed to blend thoroughly).   Cover and keep refrigerated until ready to use.

2. Heat oil for deep frying, at least 3 inches deep in a large (3 qt. or larger) saucepan.

3. Peel and clean the shrimp.  Pour the cornflakes into a zip type storage bag and crush until fine.  Add in the coconut and combine well.

4. Dip the shrimp in the beaten egg and then drop into the cornflake coconut mix.  Press the coating onto the shrimp, covering thoroughly.   Drop a cornflake into the oil to test for frying temperature, the cornflake should sizzle and pop immediately to the surface.  Slip the shrimp into the hot oil, and fry until golden brown, and crisp, about 4-5 minutes.

5. Serve with the Sweet and Spicy Mango dipping sauce, atop a bed of fresh spring greens!

6. ENJOY!!!

serves: 4
prep time: about 5-10 minutes
cook time: about 5 minutes

Welcome to my new blog!!!

Hello and Welcome to The Kitchen Enchantress Cooks! This is my new blog where I will be posting recipes, photos and anything cooking related!!  Please check in often to see what I'm cooking up in my Enchanted Kitchen- I hope you'll enjoy the recipes I have to share!  Why do I call it an Enchanted Kitchen?  Because I live in New Mexico- The Land of Enchantment!!  Plus, I always like to serve up a little "magic" in my recipes, those special touches that just make a recipe something unique and delicious!  I'll also be sharing some information on herbs and their culinary and medicinal uses, and also gardening as the time comes around!!  Thank you for visiting my blog, and check back soon for new posts!!!