Mango and Lime Cupcakes

Before giving up baking with mangoes, I tried one more time. Maybe mangoes are not meant to be baked. Or at least the mangoes I have been using. These cupcakes tasted good. And I think mango didn't make them taste any better or distinct. So, for the record, this shall be my last mango baking experiment.

I chopped up a large very ripe, sweet and delicious mango. Reserved 1/4 cup for frosting and used the rest (about 1 cup) for the cupcakes from this recipe.



I whipped a package of cream cheese with a stick of butter and a cup of confectioner sugar, plus the 1/4 cup of fresh mango for the frosting. It was really good. You see 1/4 cup of fresh mango in the frosting got much more mileage than the 1 cup I put in the cupcake batter....



That's it. From now on, I should only eat uncooked mangoes.

Mango Cardamom Yogurt Ice Cream

It's time to break out my ice cream maker. After a week of non-stop gloom and grey, the weather finally is warm and humid (although still grey.)



This ice cream reminded me of Kulfi I had in India. Or maybe cardamom just reminded me of any Indian edibles.

Making ice cream is easy when you have all the tools: food processor and ice cream maker.

Recipe:
Process 1 peeled and pitted mango with 1/2 teaspoon of ground cardamom and 16oz. non-fat Greek yogurt and 1/4 cup Agave nectar. Pour the thing into a running ice cream maker. Wait and devour. Clean up the mess when you are done eating.

Mango Yogurt Ice Cream

It's not summer yet. But lines outside Pinkberry are getting longer and longer. And I refuse to pay $5 to a small tub of frozen yogurt. What to do? I wish I have an ice cream maker but my kitchen cannot store any more appliances. Hmmmm.... maybe I'll get one anyway and keep it in my closet.

In the meantime, I make do with my version of yogurt ice cream. My last attempt turned out so successful that I have to try again. This time with frozen mango....



Ingredients

• 1 large mango - peeled, cut and frozen


• A tub of non-fat Greek strained yogurt (16 oz.)

Directions

1. In a food processor, blend the frozen mango and yogurt together until smooth. Serve immediately or chill in the freezer for a few minutes before serving.

The mango gave the yogurt even creamier texture. I love it. I didn't even have to add any sugar or other sweetener.

Mango Cardamom Bread Pudding

There's something comforting about bread pudding. Maybe it's the soft silky texture. Maybe it's the creamy sweet taste. I desperately needed some comfort this long and cold weekend. So I decided to try this Mango Cardamom Bread Pudding recipe. I made a few substitution: wholewheat bread for white bread, soy milk for milk, and agave nectar for sugar.



Cardamom surprisingly compliments mangoes very well. The bread pudding came out not too sweet with mango in every bite. I liked it better the next day after it's refrigerated overnight. It felt oddly refreshing and warm at the same time.