Inside: Learn how to make this delicious and easy mango mousse that is a perfect and refreshing dessert for any time of year. This delicious mango mousse dessert brings back …
Inside: Learn how to make this delicious and easy mango mousse that is a perfect and refreshing dessert for any time of year.
This delicious mango mousse dessert brings back so many amazing memories from growing up in Mexico. During the months of April and May, it is mango season. Where I grew up, everyone was excited for this time of year because it brought work for so many people.
The people that grew mangoes harvested them, packed, them, and sold them. Mangoes are so popular in Mexico and I will always remember with fondness that time of year and all of the fun activities and events that we all participated in.
This mango mousse recipe is easy to make, incredibly creamy, and perfect for a quick and easy dessert.
What is Mango Mousse?
Mango mousse is a delicious dessert that is made with fresh mangoes, heavy whipping cream, greek yogurt, and a few other simple ingredients. It only takes a few minutes to prepare, and a few hours until it is fully set and you can enjoy it.
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The texture is light and velvety and the flavors are amazing. I made this for my kids and husband recently, and they all loved it and kept coming back for more.
What Ingredients do you need to make Mango Mousse?
To make this tasty recipe, you just need to gather the following ingredients:
2 Tablespoons of Unflavored Gelatin
1 Cup of Water to Dissolve the Gelatin
2 Cups of Heavy Whipping Cream
4 Mangoes (removed from the core)
1 Cup of Sugar
2 Cups of Plain Greek Yogurt
That is it! There are only 6 simple ingredients, and then you are ready to get started.
How Do You Make Mango Mousse?
Start by dissolving the unflavored gelatin in the cup of water over medium heat, stirring until it is dissolved.
Next, whip the heavy whipping cream with a mixer until it is light and creamy.
Add the rest of the ingredients to a blender with the gelatin mixture, and blend together. Fold in the heavy whipping cream and add to a dish of your choice and refrigerate for 4-5 hours and it is ready to enjoy.
Try These Other Tasty Desserts from My Latina Table
Adentro: Aprenda a preparar un delicioso postre de hojaldre con forma de corona de Navidad utilizando masa de filo Impresionarás a tu familia y amigos con este delicioso plato. Aprenderás …
Adentro: Aprenda a preparar un delicioso postre de hojaldre con forma de corona de Navidad utilizando masa de filo Impresionarás a tu familia y amigos con este delicioso plato. Aprenderás qué es la masa de filo y qué rellenos puedes utilizar para que tu corona sea única.
Con la llegada de las fiestas navideñas, ¡no hay mejor momento para probar suerte con un postre delicioso y sorprendente!
Esta corona de Navidad es un postre delicioso que utiliza las capas hojaldradas de la masa filo.
Le encantarán las capas doradas y finas como el papel que prometen una delicia crujiente y hojaldrada, perfecta para estas temporadas de navidad.
Siguiendo nuestras instrucciones paso a paso, usted también puede aprender a preparar un postre navideño que será una obra maestra de arte y sabor, una deliciosa pieza central para su celebración festiva.
¿Qué es la masa filo?
La masa filo es un tipo de masa que se utiliza en diversas cocinas mediterráneas y de Oriente Medio. Las láminas de masa filo son finas capas de esta masa que vienen envasadas y pueden utilizarse para crear una gran variedad de platos dulces y salados.
Estas láminas suelen venderse congeladas y hay que descongelarlas antes de usarlas. La delgadez de las hojas de masa filo permite crear capas delicadas y crujientes al hornearlas. Muchos platos populares, como el baklava, el spanakopita y diversos aperitivos, utilizan la pasta filo para conseguir una textura escamosa y ligera.
Al trabajar con hojas de pasta filo, es esencial manipularlas con cuidado, ya que son finas y delicadas.
Las hojas de pasta filo ofrecen una opción versátil y práctica para crear platos impresionantes y sabrosos con una textura deliciosa.
Cómo hacer una corona de Navidad de hojaldre
Ingredientes:
1 paquete de hojas de pasta filo
1 taza de mantequilla sin sal derretida para untar
Sirope de arce o miel
Flan de vainilla y limón :
1/4 taza de mantequilla sin sal
3/4 de taza de azúcar
Cáscara de un limón
1 taza de arrurruz en polvo o maicena o Maizena elija su favorito.
3 tazas de leche
1 lata de leche evaporada
1 cucharada de vainilla
Instrucciones:
Derretir la mantequilla añadir el azúcar, y la cáscara de limón
Verter la leche evaporada y mezclar
En una taza grande mezclar la maicena y las 3 tazas de leche fría hasta que no queden grumos
Verter la leche y batir constantemente a fuego medio y seguir batiendo hasta que las natillas espesen
Apartar para que se enfríe
*Yo sigo el tiempo de horneado de la caja del hojaldre y el mio solo tardo 18 minutos.
Cómo doblar la masa
Coloca una hoja de masa filo verticalmente y úntala con mantequilla, luego coloca otra hoja encima y úntala con mantequilla
Coloque una cucharada de crema pastelera (o relleno de su elección) en la parte inferior derecha.
Pon una cucharada de crema en la parte inferior izquierda y otra en el centro
Doble la masa filo sobre las natillas y séllela presionando hacia abajo
Vuelve a doblar y recoge los lados, y dobla una vez más hacia arriba
Arruga el exceso de masa filo y dobla el paquete de hojaldre para que quede en la parte superior y dale la vuelta.
Cortar en tres círculos con una tijera y apretar bien los extremos. Repita la operación.
Colóquelo en un molde para tartas y úntelo con mantequilla
Hornear durante unos 18-20 minutos
Retire del horno y vierta el almíbar frío sobre la masa y dispóngala en forma de corona.
Aprenda a preparar un delicioso postre de hojaldre con forma de corona de Navidad utilizando masa de filo Impresionarás a tu familia y amigos con este delicioso plato.
Inside: If you are looking for an amazing and unique appetizer to take your next holiday party, look no further – this creamy cranberry dip is easy to make and …
Inside: If you are looking for an amazing and unique appetizer to take your next holiday party, look no further – this creamy cranberry dip is easy to make and sure to be a hit.
We are at the time of year where holiday gatherings are starting and everyone is rushing to think of what foods to take to share with friends and family. It can be hard to think of something unique that people will like, but this festive dip that I am going to share today fits the bill.
When most people think of cranberries during the holidays, they think of fresh cranberry sauce. Even though it is a common food to share at Thanksgiving, a lot of times there is a lot of leftovers since it isn’t always the most popular dish. Today, I am going to share a recipe for another recipe that uses fresh cranberries, but that is combined with delicious brie and gouda cheeses which makes for a creamy dip that everyone will love.
What is Cranberry Dip?
Cranberry dip is one of many cranberry recipes that you can make for holiday parties. This particular easy dip recipe combines fresh ingredients, like tart cranberries, coconut sugar, cinnamon, orange juice and orange zest, with brie and gouda cheeses. It is then baked in the oven and served with crackers. This is a perfect appetizer, because it is easy to make and easy to share. People can scoop it up onto their plate and enjoy it with their favorite crackers or even just with a spoon.
A common variation is to use cream cheese if you prefer that over brie and gouda, but I find that these decadent cheeses make a huge difference and everyone seems to love it! If you have all the ingredients, you can even make it at the last minute, because it doesn’t take long at all to through together.
How do you make this Cranberry Dip?
To make this perfect holiday party appetizer, you will gather the following simple ingredients:
1 bag of fresh cranberries (you can use frozen cranberries if that is what you have)
4 Tbsp of coconut sugar
1/4 teaspoon of ground cinnamon
Juice from one orange
1/2 tbsp of orange zest
Brie cheese
Smoked Gouda, cut into cubes (optional)
Fresh rosemary
You will start by preheating the oven to 350 degrees fahrenheit. In a small bowl combine the coconut sugar and cinnamon and set aside.
Next, in a 9×13 inch baking dish combine cranberries, coconut sugar and cinnamon mixture, and the fresh orange juice and zest, and stir well.
Finally, add the round of brie cheese to the middle of the dish and add the cubes of smoked gouda and the rosemary. Place in the preheated oven and bake for 30 minutes.
Once cooked, remove from the oven, give it a quick stir, and serve with and assortment of crackers, tortilla chips, pretzel crisps, or pita chips.
If you don’t have brie cheese, you can replace it with a block of cream cheese and it will still have a similar creamy texture and taste.
This recipe is great right out of the oven, but you can also save any leftover dip for the next day. Just keep it in an airtight container, or in the same serving dish with plastic wrap over the top and it will be ready to continue enjoying later.
The delicious seasonal flavors of this dip make it a perfect option for family gatherings any time of year, and it is my new favorite way to use cranberries.
If you are looking for an amazing and unique appetizer to take your next holiday party, look no further - this creamy cranberry dip is easy to make and sure to be a hit
Inside: Learn what makes up Peruvian Style Ceviche and how to combine all the delicious flavors into a flavorful dish full of rich cultural history. Few dishes can match the …
Inside: Learn what makes up Peruvian Style Ceviche and how to combine all the delicious flavors into a flavorful dish full of rich cultural history.
Few dishes can match the exquisite charm of Peruvian Style Ceviche.
With its vibrant colors, bold flavors, and a rich cultural history, ceviche is more than just a dish; it’s a celebration of Peru’s diverse culinary heritage.
What is Peruvian Ceviche?
Peruvian ceviche, also known as “ceviche peruano,” is a popular and iconic dish in Peru.
It is a type of seafood salad made primarily from fresh raw fish or seafood, which is marinated and “cooked” by the acidity of lime or sour orange juice.
The dish is known for its vibrant flavors, refreshing taste, and the skill required to balance its ingredients.
What is in Peruvian Ceviche?
The star of Peruvian Style Ceviche is undoubtedly the seafood.
Here are the key components that make up Peruvian ceviche:
Fresh Seafood
The most common seafood used in Peruvian ceviche includes white fish like sea bass or sole, shrimp, squid, and octopus. It’s crucial to use the freshest seafood available to ensure the best flavor and texture.
Tiger’s Milk (Leche de Tigre)
This is the marinade that “cooks” the seafood. It is made by combining freshly squeezed lime or sour orange juice with finely chopped red onions, aji (chili pepper), cilantro, and a touch of fish stock or broth.
The acidity of the citrus juice essentially cures the seafood, giving it a slightly firm texture and infusing it with the zesty and spicy flavors of the other ingredients.
What can you serve with Peruvian Ceviche?
Peruvian ceviche is often served with a variety of accompaniments. These can include slices of sweet potato (camote), choclo (giant kernel corn), and avocado. Cancha, which is toasted corn kernels, is often sprinkled on top for added crunch.
A garnish of fresh cilantro leaves and a slice of lime on top of the ceviche is a common finishing touch.
How to make Peruvian Ceviche
INGREDIENTS:
500g white fish fillet (tilapia, curvina, sea bass, etc.) 1 large red onion 1 cup of tiger’s milk 1 cup lemon juice (seedless lemon) 1 habanero chili or Peruvian ají limo 1 clove garlic ½ stick of celery Chopped fresh cilantro to taste Salt and pepper to taste Corn/choclo to accompany (optional)
Tiger Milk:
1 cup fish broth/water 1 fish fillet, cubed 2 large celery stalks 1 large piece of fresh ginger 4 large garlic 1 habanero chili or Peruvian ají limo ½ cup fresh lemon juice (seedless lemon) ½ Red onion/Purple onion hearts (the one we remove from the onion we fillet for the ceviche) Coriander leaves to taste Salt to taste
PREPARATION:
1. We begin by washing the fish very well, let it drain a little and separate one of the fillets and set it aside.
2. We prepare the tiger’s milk. We cut the fish fillet that we reserved into medium cubes and place it in the blender glass, we do the same with the celery stalks and the habanero chili or ají limo if you had it and we place it in the blender, we peel the piece of ginger and We place it together with the other ingredients, add the 4 cloves of garlic, the lemon juice, the fish broth and salt to taste. We grind to integrate all the ingredients, immediately after we add the onion hearts and fresh cilantro, we grind again for about 10 seconds. (if we grind it for more than 10 seconds, the cilantro becomes a little bitter). We strain the preparation to separate the liquid. (This resulting liquid is called tiger’s milk). We remove the foam that forms on top and reserve.
3. We take the cleaned and drained fish fillets and cut them into bite-sized cubes, place them in a bowl and season with salt and pepper to taste and let them marinate for a while while we prepare the other ingredients.
4. Peel the garlic and crush or finely chop it and add it to the sliced fillets and mix a little.
5. We cut the lemons without seeds and extract the juice until we obtain ½ cup of juice. (you should not squeeze the lemon completely only 80% in a first extraction since, if we squeeze too much, we would be reaching the white part of the lemon and the juice will become bitter)
6. Pour the ½ cup of lemon into the bowl, stir well and let it marinate for about 10 minutes.
7. We take the red onion, remove the center (heart) and slice it into feather or thin julienne shapes, set aside for a moment.
8. We also chop the habanero chili or ají limo and half a stick of celery into thin julienne strips and set aside.
9. Finely chop the fresh cilantro sprigs and set aside.
10. When we have all the ingredients prepared, it is time to prepare our ceviche.
In the bowl of the fish, place the sliced onion, the habanero chili or Ají limo, the celery, the finely chopped fresh cilantro and the cup of leche de tigre, stir the ingredients well and adjust the seasoning.
11. Ready, it’s time to serve the ceviche, you can accompany it with roasted sweet potato and Peruvian choclo (corn kernels) and toast or crackers.
Learn what makes up Peruvian Ceviche and how to combine all the delicious flavors into a flavorful dish full of rich cultural history.Few dishes can match the exquisite charm of Peruvian Style Ceviche.With its vibrant colors, bold flavors, and a rich cultural history, ceviche is more than just a dish; it's a celebration of Peru's diverse culinary heritage.
500gwhite fish fillettilapia, curvina, sea bass, etc.
1large red onion
1cupof tiger’s milk
1cuplemon juiceseedless lemon
1habanero chili or Peruvian ají limo
1clovegarlic
½stick of celery
Chopped fresh cilantro to taste
Salt and pepper to taste
Corn/choclo to accompanyoptional
Tiger Milk:
1cupfish broth/water
1fish filletcubed
2large celery stalks
1large piece of fresh ginger
4large garlic
1habanero chili or Peruvian ají limo
½cupfresh lemon juiceseedless lemon
½Red onion/Purple onion heartsthe one we remove from the onion we fillet for the ceviche
Coriander leaves to taste
Salt to taste
Instructions
We begin by washing the fish very well, let it drain a little and separate one of the fillets and set it aside.
We prepare the tiger’s milk. We cut the fish fillet that we reserved into medium cubes and place it in the blender glass, we do the same with the celery stalks and the habanero chili or ají limo if you had it and we place it in the blender, we peel the piece of ginger and We place it together with the other ingredients, add the 4 cloves of garlic, the lemon juice, the fish broth and salt to taste. We grind to integrate all the ingredients, immediately after we add the onion hearts and fresh cilantro, we grind again for about 10 seconds. (if we grind it for more than 10 seconds, the cilantro becomes a little bitter). We strain the preparation to separate the liquid. (This resulting liquid is called tiger’s milk). We remove the foam that forms on top and reserve.
We take the cleaned and drained fish fillets and cut them into bite-sized cubes, place them in a bowl and season with salt and pepper to taste and let them marinate for a while while we prepare the other ingredients.
Peel the garlic and crush or finely chop it and add it to the sliced fillets and mix a little.
We cut the lemons without seeds and extract the juice until we obtain ½ cup of juice. (you should not squeeze the lemon completely only 80% in a first extraction since, if we squeeze too much, we would be reaching the white part of the lemon and the juice will become bitter)
Pour the ½ cup of lemon into the bowl, stir well and let it marinate for about 10 minutes.
We take the red onion, remove the center (heart) and slice it into feather or thin julienne shapes, set aside for a moment.
We also chop the habanero chili or ají limo and half a stick of celery into thin julienne strips and set aside.
Finely chop the fresh cilantro sprigs and set aside.
When we have all the ingredients prepared, it is time to prepare our ceviche.
In the bowl of the fish, place the sliced onion, the habanero chili or Ají limo, the celery, the finely chopped fresh cilantro and the cup of leche de tigre, stir the ingredients well and adjust the seasoning.
Ready, it’s time to serve the ceviche, you can accompany it with roasted sweet potato and Peruvian choclo (corn kernels) and toast or crackers.
Inside: Learn how to make the most perfectly moist, flavorful and delicious pumpkin bread. This recipe is a fall-time favorite that everyone will love! As the leaves change colors and …
Inside: Learn how to make the most perfectly moist, flavorful and delicious pumpkin bread. This recipe is a fall-time favorite that everyone will love!
As the leaves change colors and the air turns crisp, there’s no better way to embrace the cozy spirit of fall than with a slice of homemade pumpkin bread.
Moist, spiced, and subtly sweet, this classic treat is a beloved staple of the autumn season.
Pumpkin bread is often associated with the fall season. Its warm, spicy aroma and rich, comforting flavor evoke feelings of coziness and nostalgia.
Many people look forward to enjoying pumpkin bread as a tradition during the cooler months. It is often associated with holidays like Thanksgiving and Halloween, making it a special treat during these festive times- but I admit I love making it year round!
I can’t wait to guide you through the steps to create the best pumpkin bread you’ve ever tasted. Get ready to fill your home with the warm aroma of pumpkin and spices, and delight in each delicious bite.
How to make the Best Pumpkin Bread
Ingredients
1 1/4 cup of flour
1 1/4 cup of sugar
1/2 cup of oil
2 eggs
1/2 teaspoon of salt.
1 teaspoon of pumpkin pie spice
1/2 teaspoon of ground cinnamon
1/3 teaspoon of baking powder
1/2 teaspoon of baking soda
1/3 cup of milk
1 cup of Pumpkin pure
1/4 cup of chocolate chips optional
Instructions:
Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, ensuring the bread won’t stick.
Mix Dry Ingredients: In a medium-sized bowl, add the all-purpose flour, baking soda, baking powder, salt, and spices. This step ensures that the dry ingredients are well combined and eliminates any lumps.
Add in wet ingredients: Add the eggs, oil, milk and then, gently mix in the canned pumpkin puree and any add-ins (like chocolate chips) if desired.
Pour into Loaf Pan: Pour the batter into your prepared loaf pan, spreading it out evenly.
Bake to Perfection: Place the pan in the preheated oven and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on it in the final minutes to avoid overbaking.
Cool and Enjoy: Once done, remove the pumpkin bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and Savor: After the bread has cooled, slice it into thick, aromatic pieces. Serve it with a pat of butter, a drizzle of honey, or simply enjoy it as is.
What can you add to pumpkin bread?
Pumpkin bread is versatile and can be adapted to suit various tastes.
You can add ingredients like chocolate chips, nuts, dried fruit, or even a cream cheese swirl to enhance the flavor and texture according to your preferences.
How long can you store pumpkin bread?
Homemade pumpkin bread can last for varying lengths of time depending on how it’s stored. Proper storage is key to preserving its freshness.
Room Temperature
Pumpkin bread can be kept at room temperature for about 2 to 4 days if stored in an airtight container or wrapped tightly in plastic wrap. However, its shelf life can be influenced by factors like humidity and temperature. If it’s particularly humid or warm, it’s best to err on the side of caution and refrigerate or freeze it sooner.
Refrigerator
Storing pumpkin bread in the refrigerator can extend its freshness. When refrigerated in an airtight container or wrapped tightly in plastic wrap, pumpkin bread can stay good for up to 7 to 10 days. Just be sure it’s well covered to prevent it from drying out.
Freezer
For long-term storage, pumpkin bread freezes exceptionally well. To freeze pumpkin bread, wrap it tightly in plastic wrap, then place it in an airtight freezer bag or container. Properly frozen, it can last for 2 to 3 months.
When you’re ready to enjoy frozen pumpkin bread, allow it to thaw at room temperature for a few hours or overnight in the refrigerator. You can also gently reheat individual slices in the microwave or oven for a warm and fresh taste.
Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, ensuring the bread won’t stick.
Mix Dry Ingredients: In a medium-sized bowl, add the all-purpose flour, baking soda, baking powder, salt, and spices. This step ensures that the dry ingredients are well combined and eliminates any lumps.
Add in wet ingredients: Add the eggs, oil, milk and then, gently mix in the canned pumpkin puree and any add-ins (like chocolate chips) if desired.
Pour into Loaf Pan: Pour the batter into your prepared loaf pan, spreading it out evenly.
Bake to Perfection: Place the pan in the preheated oven and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on it in the final minutes to avoid overbaking.
Cool and Enjoy: Once done, remove the pumpkin bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and Savor: After the bread has cooled, slice it into thick, aromatic pieces. Serve it with a pat of butter, a drizzle of honey, or simply enjoy it as is.
Remember that these are general guidelines, and the actual shelf life may vary depending on factors like the specific recipe, ingredients used, and how well it’s wrapped or stored. Always use your best judgment and check for any signs of spoilage, such as mold, off smells, or changes in texture, before consuming any stored pumpkin bread.
