You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 of my Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. Have fun!


~Toasted-Coconut-Kissed Butter-Rum Mango Cream~

IMG_2815In terms of relatively quick-to-make no-bake desserts, this five-ingredient show-stopper takes the cake. It's refreshingly-light and smooth-as-silk with a trio of flavors everyone loves about the Caribbean islands accounted for in every creamy bite -- mango, rum and coconut.  It's thickened by super-stiff whipped cream -- no eggs or gelatine.  No one needs to know these didn't take all day to make.  Serve 'em right after they're put together to quell a craving, or make 'em a day ahead to impress a few friends, just make 'em -- they are truly a don't worry, be happy dessert.

IMG_2810Fall back fifty years.  Peaches and cream.  Freshly-picked sliced peaches dolloped with soft-peaks of freshly-whipped sweetened cream. When I was growing up it was one of my favorite straight-up, unembellished, Summer,desserts. My grandmother's peach tree produced the best peaches, and, every year, after my dad picked them, mom would slice 'em, dollop 'em and serve 'em on our front porch at dusk -- where, a few nights in a row, we'd gobble 'em up listening to the chirp of the crickets. Peachy-keen memories indeed.  

It's not hard to see how easy it was to transition from peaches to mangos and come up with this tropical-flaired dessert.

IMG_27174 ripe mangos, split, pitted, fruit fruit removed from flesh and 1/2" diced, then puréed (as directed below), chilled

4  cups heavy cream, chilled

4  tablespoons sugar

2  tablespoons butter-rum extract

1/2  cup sweetened, flaked coconut, lightly toasted (fine-chopped and lightly-toasted cashews are a nice substitution) 

IMG_2743 IMG_2743~Step 1.  Spread coconut across bottom of small shallow baking pan and place on center rack of 350° oven until lightly-toasted, about 7-8 minutes stopping to stir with a spoon every 2-3 minutes (to insure even toasting).  Set aside to cool.

IMG_2722 IMG_2722 IMG_2722 IMG_2722~Step 2.  With the aid of an Oxo mango splitter-pitter, split and pit the mango.  Use a tablespoon to scoop the fruit from the flesh of each half.  Don't have a mango splitter?  Get one ($12.00).

IMG_2749 IMG_2753 IMG_2753 IMG_2753~Step 3.  Dice the fruit into 1/2" pieces, placing two-thirds of it in the work bowl of a food processor fitted with the steel blade, and setting the other one-third aside.  If you have a kitchen scale, now is a great time to use it.  Place 16 ounces in the food processor and set aside 8 ounces -- it you have 1-2-ounces of mango leftover, add it to the processor.  With motor running, process the mango to a smooth purée, about 45 seconds.  There will be 1 3/4-2 cups purée.

IMG_2766 IMG_2766 IMG_2769 IMG_2769~Step 4.  Place the sugar and butter-rum extract in a large bowl.  Give it a stir and allow it to sit for 3-5 minutes, to flavor and start to dissolve the sugar.  Add the cream.  Starting on lowest speed of hand-held electric mixer and working up to highest speed, whip the cream until very, very stiff, using a large rubber spatula to scrape down the sides of the bowl throughout the process, about 6 minutes.  Remove and set aside (in the refrigerator) 2 cups of the whipped cream.

IMG_2781 IMG_2781 IMG_2785 IMG_2787~Step 5.  Gently fold the mango purée into the whipped cream, in 4-5 increments.  Ladle the mango cream evenly into 6, 2-cup dessert bowls or glasses (these are stemless wine glasses).  If you have the time at this point, refrigerate for 30-60 minutes -- if you don't it'll be just fine.

IMG_2787 IMG_2787 IMG_2787 IMG_2787~Step 6.  At serving time, distribute a few diced mango cubes over their tops, followed by a few dollops (1/2 cup each) of the reserved whipped cream and a sprinkle of toasted coconut.

Impress a few family or friends w/a taste of the tropics:

IMG_2808Oh my butter-rum mango cream.  Sigh.

IMG_2835Toasted-Coconut-Kissed Butter-Rum Mango Cream:  Recipe yields 6, 1-cup-ish size servings.

Special Equipment List:  small shallow baking pan; mango pitter-splitter; cutting board; chef's knife; food processor; kitchen scale; hand-held electric mixer; large rubber spatula

IMG_2700Cook's Note:  Panna cotta is a softly-set dessert containing three ingredients:  cream, sugar and galatine. A fourth, flavoring, isn't necessary to achieve perfection, but, a splash of vanilla (or any other flavoring) takes it over-the-top. Some technique is involved (while the name implies 'cooked cream', the ingredients are only warmed enough to dissolve the gelatine and sugar), but it is quickly learned and requires knowing a bit about gelatine. ~ Panna from Heaven:  A Divine Mango Panna Cotta ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018


Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment