New recipes

Tropical Mango Cream Cheese Muffins Recipe

Tropical Mango Cream Cheese Muffins Recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Mango Muffin

This delicious muffin recipe features Almond Breeze milk.


  • 2 Cups complete honey wheat pancake mix
  • 2/3 Cups Sugar
  • 1/2 Cup sliced almonds
  • 1/3 Cup Melted buttery spread or canola oil
  • 1 Teaspoon coconut extract
  • 4 Ounces 1/3 less fat cream cheese, cut into 1/4 inch pieces
  • 3/4 Cups diced fresh mango, 1/4 inch pieces
  • 1 Cup Blue Diamond Almond Breeze Original Almondmilk Coconutmilk


Calories Per Serving235

Folate equivalent (total)34µg9%

Riboflavin (B2)0.3mg17.3%

Tropical Mango Vanilla Cupcakes (video)

These amazing cupcakes combine the flavors of mango and coconut for a tropical flair. The buttercream frosting is made with a fresh mango reduction for a superb taste of mango. The vanilla cupcake is moist, rich, and buttery with a hint of coconut.

This is one of my first recipes from when I first started this blog. It’s a fan favorite and a family favorite as well. I’ve recently started to adjust this recipe slightly to give it better and more consistent results. The biggest change I made was to the buttercream. The original recipe uses fresh mango puree, and while the taste was there, it wasn’t as prevalent as it could be. So I’ve updated the recipe to use a fresh mango reduction for more flavor and a thicker consistency.

Mango Crostata with Sweetened Cream Cheese

If there’s a recipe I keep coming back to is this mango crostata with a thick spread of sweetened cream cheese on the bottom. It has the most buttery and flaky crust! I made my pie crust recipe from scratch to make this crostata, which is just a mango free-form pie. Our mornings are brighter and happier when we start with a sweet bite of this treat. I’m sure yours will be brighter as well.

It’s been a while since I used mangoes in any sweet treat. Last time was in this savory Drunken Noodles recipe that were a hit with all the sweet and sour notes of the mangoes. That got me craving to make something sweet with them. Mangoes are such a staple in our food culture. That made me think on the importance of adding more local fruits in my cooking. Vegetables, I have no problem with them. But eating fresh fruits in their original form, that’s another story! That’s why I need to stuff them in cakes and pies. Or in a mango crostata like I did here, lol!

I’m not kidding you when I tell you that I grew up with a Keitt mango tree in my backyard. My grandfather would pick the mangoes down from the tree when they were ready to eat, besides rescuing all the guys that fell unhopeful to the ground. He would then share them with the neighbors after we picked the ones with our favorite consistency not too ripe nor too green. We like them with a bite! My mom and grandmother simply loved eating them just like that. I liked them very much too, but again, learned to like them better when they are playing a part in any kind of creation along with flour and sugar.

There are two local fruits that play a very important part in my childhood memories because there were trees in my backyard. Besides mangoes, the other is guava or “guayaba”. That's why I wanted to use both of them in my recipes for the Fundación Triple – S “Alimenta tu Cuerpo, Alimenta tu Alma” (nourish your body, nourish your soul) campaign in which I have been collaborating . If you haven’t read about it yet, it’s an effort from Triple – S company to promote a better quality of life by consuming locally harvested and made foods and taking care of your mind health as well. You can read more details in the original post, where I shared these delicious and super easy Passionfruit Cheesecake Bars. I used the guavas in these Guava and Cream Cheese Ice Cream Sandwiches, and they were so good!

But for this time I wanted to use my ultimate favorite, mangoes! And these mango crostata recipe was just the perfect way to showcase them in it’s full glory.

What’s the difference between pie, crostata and galette

So that’s a question I get a lot. And the short answer is they are pretty much the same. For the three of them you need a flaky and buttery pie crust recipe that you can make from scratch. Then, if you want to make a pie you will transfer the dough to a pie pan, pour a filling and usually cover it with a second layer of dough or dough decorations. Crostata and galette are a free-form pie, meaning that you don't transfer the dough to a pan but instead stretch it, fill it and close it in place before baking. Crostata is the Italian name for this free-form pie and galette is it’s French counterpart. The more you know!

How to make pie crust in advance

First check how to make pie crust from scratch and all the pie tips and tricks of the trade to bake a delicious one in my comprehensive post on how to make a beautiful pie. For this mango crostata recipe you just need to follow my pie crust from scratch recipe and use one disk.

You can leave the flattened disks on the fridge overnight. This is how I do it most of the time and it’s even better for the dough. The next day just let it out of the fridge for a few minutes until it becomes malleable and stretch it with a rolling pin. Spread the cream cheese, assemble the mango slices and freeze for 15 minutes. Finally bake and enjoy every single bite of the sweetest mango crostata you will ever taste!

Don’t forget to take a picture and tag me so I can share your creation with the world! Hope you love this one as much as I do!

Mango Cream Cheese Crostata

Today I’m making a crostata. It is the perfect lazy treat after returning back home from our trip. It is one of the most utterly foolproof sweet treats you will ever make. Just make a pie or tart dough, roll it flat out, fill it with fruits, chocolate, nuts or whatever combination you may think for a pie, then fold the edges and bake that simple!

Now, if you are thinking about it, yes, a crostata and a galette are pretty much the same. Crostata is the Italian name and galette is the French term for small rustic cake with a dough base, so there you go…

Even though you can just mix some fruits with sugar for the filling, I like to spread some sweetened cheese at the bottom to add some creamy texture and a nice tangy note between the sweetness of the fruit and the buttery taste of the dough.

This is truly as easy as pie. Hope you enjoy this one friends!

Mango Cream Cheese Crostata

Mango cream cheese filling

◯ Firm mangoes, sliced – 2
◯ Raw sugar – ¼ cup for mangos + ¼ cup for cream cheese + 1 TBSP for sprinkling on top
◯ Maple syrup (optional) - 1 TBSP
◯ Cream cheese, at room temperature – 8 oz
◯ 1 egg, a bit of milk of choice and and a few drops of vegetable oil of choice


Total time:
2.5 hours, including chill time for the dough

Prep time:
30 minutes

food processor, baking sheet, rolling pin, parchment paper, electric mixer


(This recipe is super easy and pretty quick. The steps seem long because I included lots of details for when you are working with the dough, which sometimes could be tricky.)

Preheat oven to 400°. Place rack on top of the lower third of the oven, second tier form the bottom up.

Take out the disk of dough so it soften a little bit before stretching it out. You just want it maleable enough.

Place 1/4 cup of the sugar in a medium bowl

Using a stand up mixer or electric hand mixer beat the cream cheese with ¼ cup of sugar and the maple syrup, if using, about 4 to 5 minutes, until the sugar is completely integrated throughout the cheese and the mixture looks light and soft. Set aside.

Dust with flour a clean flat surface as well as your rolling pins and hands. Place a parchment paper on the surface and dust more flour over it. Place you dough disk on the paper and stretch it from the center out until you have a circle of approximately 12” of circumference and the dough is about 1/8” thick. Remember to rotate the disk during the first stretches to prevent it form sticking to the surface. You may dust a bit more of flour beneath the dough if you feel it is sticking down. Stop rotating when the disk is larger and it wrinkles if you try to pull it up. Carefully prick the dough with a fork, making sure you don’t pierce it through. If that happens, just pinch a small dot of dough and press it on the spot to seal it.

Spread the cream cheese over the dough, leaving about 2” of the dough on the edges uncovered.

Take a slice of mango and pass it through the sugar, like lightly trying to cover it. Place a slice over the cream cheese, you may place it vertical to you to make that your starting point. If comparing to a clock, you’ll position the first slice at 12. Repeat with the remaining slices, placing one slice just below the first one, at 6, then at 3 and 9. From there just fill the remaining space in between slices forming like a start shape. Gently close the dough edge and pinch it with itself as much as you can. Transfer parchment paper with pie to a small baking sheet that fits on your freezer and place it on the freezer for about 20 minutes, or just transfer the parchment paper directly to the freezer. Freezing will prevent shrinkage.

In a small bowl beat the egg and mix with the milk and oil.

Take frozen pie out of the freezer and using a pastry brush brush all the exposed border of the dough. Cover the dough as well with the remaining two tablespoons of sugar.

Bake crostata for about 40 to 45 minutes, until the border is crispy and golden yellow. It will probably loose a lot of juice but that ok since the water content of mangoes is pretty high. Still you’ll end up with a flaky crust and firm fruit inside.

To reheat, just place a slice on a countertop oven and heat to 350°. Heat for a couple of minutes and then remove from oven. You may let the pieces cool down over a rack before eating them.

Easy + Amazing Instant Pot Meals to Kick Off the Memorial Day Weekend

Pssst. Did you hear? Brit + Co's 10-week business program for women, Selfmade, is back for the summer! And that also means our scholarship program is back in action thanks to our amazing partner, Office Depot. Keep reading for more about the life-changing program and how to join the thriving, entrepreneurial community that's helped mentor over 5,700 women to date.

What's Selfmade?

Designed to help you create a new business or grow your existing one, this course is personally led by Brit + Co founder Brit Morin, and supported by more than a dozen of the top female entrepreneurs, creatives, and investors in the country. Students receive personalized coaching on everything from how to get out of your comfort zone to how to scale your business, and everything in between. And now, thanks to our founding sponsor Office Depot, even more of you can join the course!

When is the program?

The summer session of Selfmade kicks off Monday, June 28 and runs for 10 weeks through Friday, September 3, 2021.

How much does it cost to enroll?

The enrollment price is $2,000, but for the summer session, we're thrilled to team up with Office Depot to grant 200 FREE scholarship seats to the course. Scholarships are open to US residents, focusing on women of color, women from underserved and underrepresented communities, and women in need of support to help them trail-blaze. After all, we firmly believe that your support system is a huge part of how you achieve greatness, and we are here to cheer all of you on.

To nominate yourself or someone you know for a scholarship, head to our application form right here. The deadline for scholarship applications is June 8 — it's time to take the leap!

Once scholarship recipients are chosen in June, prospective students will have 48 hours to accept their seats, so keep an eye on your inbox starting June 8! For those who don't receive a full-ride scholarship, you'll be eligible to receive a special discount and perks just for applying!

So what are you waiting for? Take a chance on yourself and get yourself one step closer to truly being selfmade. Learn more about the Selfmade program, apply for a scholarship and prepare to be inspired :)

Discover what valuable lessons these small business owners and entrepreneurs took away from the spring session of the Selfmade 10-week course at Selfmade Success Stories.

Mango Cheesecake

Posted By Savita

This mango season start a new mango dessert tradition, with this perfectly lite sweet, melt-in-mouth creamy and moist mango cheesecake. There is no better way to say: Mangoes, I love you and wait for you every summer season!

Starting summer with a Mango Cake has become tradition of my blog. Last year was, Mango Pound Cake and a year prior Eggless Mango Cake. However, this is my first cheesecake recipe on the blog!

Cheesecakes are rich creamy cakes but this one tastes very lite because tartness of mango balances the richness of cream cheese. Also, instead of just throwing the cake in oven to bake, I baked this cake in water bath which bakes cheesecake layers super moist and creamy! I don't like cheesecakes bone-clinging sweet, so this one is just pleasantly sweet.

That I can tell you, for anyone who thought making cheesecake at home is too much or much much -) If I can bake it, so can you! I don't consider myself a big-time-baker. Even when I bake, it is mostly breads, one-layer-simple-baked-cakes and dinner roasts. I often have 100 excuses when someone ask me to bake a cake with layers or frosting. so that's reason I don't even have any cupcakes on my blog.

Honestly, I love baking something which is more than just flour, sugar, egg and heavy buttery frosting.. So cakes I share are mostly fruit flavored or have savoury notes so that no extra frosting/layers are needed. As of May 2016, that's what I prefer. Let's see if my foodie aspiration change me. )

And before we move on, the cakes you will find here are like clementine cake, almond flour cakes, marmalade cake or chocolate and chili cake.. or mango cakes!!

The most daunting part of this cheesecake was getting crust right and baking cake for right amount of time. I tried my best to do justice with crust and I'm sure going to practice and make it more even next time.

This Cheesecake is inspired from Tyler Florence's Ultimate Cheesecake (link in recipe notes). I used his idea because I loved the technique of baking cheesecake in water-bath to keep it moist and extra lite. I have tweaked the recipe to make Mango Cheesecake, but method of cooking has been adapted. I would have made just his cheesecake but I was craving mangoes!

Being Indian, Vishal and I grew up eating summer seasonal juicy mangoes, a lot of them. Not the kind of mangoes we get here. Yes, once in blue moon, we find a batch sweet but never as good or even close to taste of Indian mangoes.

So as a substitute, when I crave for desserts with original sweet Indian mangoes flavor. I use Kesar Mango Pulp. If you have an Indian store nearby or if you want this Mango Cheesecake as delicious as it looks, please get the mango puree or buy from the link I have shared.

Honestly, fresh mangoes vary in taste and texture which can't result in consistent same flavored cake. Yes, you can use fresh mangoes in salads, or in some cakes where consistency can be adjusted with other ingredients. but in pure simple cheese cake, I won't take that risk.

Okay, don't judge me for using mango pulp when fresh mango season is on full bloom. :) If you are really ready to put 20-30 minutes more into this cake, I can also tell you a way of making fresh mangoes work.

So to use fresh mangoes, remove pulp of mango, add equal amount of water and sugar and cook'em for 15-20 minutes on low heat. Then, puree the mix and strain through fine mesh to get rid of all fiber or solids. The remaining sweet mango liquid can be used as substitute for store bought mango pulp. Now, happy? :-) I guess you are!

This recipe is on the blog for two reasons: our love for mangoes in summer and Vishal's to many request to make cheese cake. As far as I can remember, poor guy is asking me to make cheese cake from almost 3 years now. No, no, I'm not that stubborn and I love love cooking for him. Whatever he wants, he gets within reasons. ) You know what I mean?! lol!

The story of his requests always ends like this:

Whenever we are near cheesecake factory, argument goes something like this:

Vishal: Today, we will finish dinner with a slice of Cheesecake!
Me: I don't want dessert. Let's just go home.
Vishal: You can skip it. I will still buy Cheesecake Slice and I won't share with you. )
Me: Let's go home, I will make one for you this weekend.
Vishal: I know you, you have made so many in these years. (taunting me)
Me: This time, promise! I will sure make it! I mean it. blah blah blah.

(some days, he buys my words and we come home without getting cheesecake)

Vishal: Today, we will finish dinner with a slice of Cheesecake!
Me: I don't want dessert. Let's just go home. I will make cheesecake this weekend. (gosh, i'm a liar!)
Vishal: You said that last week too, I'm getting one!

(and we end up in Cheesecake Factory, where he will get one slice and being kid-in-candy-store, I won't resist a slice either!)

One of my favorite cake in Factory is Mango Lime Cheesecake. This one is totally inspired from it. I never thought I will make cheesecake at home, but I'm so glad I did! Fell in love cheesecake again! Being not over sweet, rich and fluffy, also with layers of mango flavor balancing every bites, this is one of my THE BEST homemade baked cake so far!

I managed to share it just in time for holiday weekend! This cake is so good, it can fit any occasion. Weather it is birthday party, memorial day party or marriage celebration, this rich mango cheesecake will make you proud whenever served!! I promise!

Mango Bread Muffins

Mango Bread Muffins with Ewa Beach Haden Mangoes

I’m currently working on a photo-epic post that’s going to take some time aside of my already busy schedule. In the mean time, enjoy some Mango Bread Muffins, courtesy of Diner C’s brother who made them.

They were absolutely “cinnamon-ee-mango-ee-raisin-ee” moist ‘n delicious. However, apparently I missed the best part, as from what I understand, they were accompanied with cream cheese that was mixed with the same mango in the bread. Awe, double shuck-ee shucks! Well now I’m thinkin’ Hawaiian Mango Cream Cheese Scones, ala Diamond Head Market!…

While I don’t have the recipe for this particular batch (because, you know, we all get mango bread in batches, if not truckloads during mango season!), you can easily find TONS of Mango Bread recipes upon a handy-dandy online search. “You’u’u’u not my muffin!”

Mango Bread Muffins with Ewa Beach Haden Mangoes

I also must note that the mangoes from Ewa Beach shown here and in the previous post on Vietnamese Mangoes are Haden-Haden hybrid, not Haden-Pirie hybrid as I stated then. Haden-Haden “hybrid” actually being a misnomer, as what they really are, are two different Haden trees that were grafted together when the tree was young in a nursery. So what happened when the tree first started bearing fruit, is that only one-half of the tree beared fruit, while the other half was “on a mind of its own” and remained dormant. Seriously! Ah, these Ewa Beach people… I mean fruit.. I tell ya’!

Speaking of Ewa Beach, here’s a fresh batch of them Haden-Haden Mangoes…

Haden-Haden grafted tree mangoes from Ewa Beach, c/o Diner FS. Summer 2013.

Now THESE are Haden-Pirie hybrid mangoes from mom’s place in Hawaii Kai…

Haden-Pirie hybrid Mangoes from Hawaii Kai (the ULTIMATE Hawaii mangoes!)

This tree hasn’t been producing much the past few seasons, however, the precious few Haden-Pirie Mangoes it does produce? OMG! THE BEST!

In a blender, put in the mango puree, water, and sugar. Blitz until smooth and all lumps are gone. Warm dissolved gelatin in a microwave for 10 seconds and add it to the mango mixture. Let the mixture thickens.

In a big bowl using a hand mixer combine mascarpone and add in whipping cream mixing well until stiff peaks form.

To assemble the cake, spread the mascarpone filling on one of the sponge cakes and put the other half on top. Spread the mango mixture over the cake with the help of a spatula. Let it cool completely before serving.

Mango cream cheese moist bread

There is so many banana bread recipes on the web, and a lot of them are really great! I wanted to make something unique and delicious, moist and mostly naturally sweetened. This mango cream cheese bread has yummy crunches on its sides and the center, so moist and full of flavor!

Related:Best almond pulp cookies

Great way to cut calories in deserts is to use bananas (or dates) instead of sugar. In this recipe i used only 2 tablespoons of brown sugar, 1 mashed banana and lots of frozen mangoes, that gave this beautiful unique candy flavor!

My kids love love love this mango cream cheese moist bread and i don&rsquot feel guilty giving it to them, they love every bit of this mango bread without that extra sugar.

Tropical Mango Cream Cheese Muffins Recipe - Recipes

Thai Mango Cream Cheese Muffins

Ingredients for the filling:

1 block cream cheese at least 250 gms

1/4 cup white mini chocolate chips

Ingredients for the muffins:

1 cup mashed ripe Thai Mango

3/4 cup white mini chocolate chips, divided into two (1/2 and 1/4)

Pre heat oven to 200 C or 400 F. Prepare the muffin pans.

Beat cream cheese and sugar until light and fluffy, about 2 to 3 minutes.

Add egg and vanilla, continue beating until well combined.

Stir in chocolate chips, transfer to a bowl and chill until needed.

Whisk together flour,baking soda and salt. Set aside.

In another bowl, whisk together coconut oil and sugar.

Add the egg, yogurt, milk, and vanilla. Continue whisking until well combined.

Add the flour mixture and mashed ripe Thai Mango,whisk until just combined.

Add 1/2 cup mini chocolate chips.Whisk until just combined.

Proceed on spooning both of filling and muffins batter in a cupcake liner.

Spoon muffin batter followed by the filling and then muffin batter again.

Garnish with white mini chocolate chips on top.

Bake for 5 minutes at 200 C then turn the temperature to 180 C and continue baking for 12-15 mins.

Let it cool slightly and serve. Best eaten when warm or room temperature.

Watch the video: Kan det Jellos? Laver jello frugter! Emmes krea-verden (May 2022).