Type what you have

Ingredients

• ✓ mango puree
• ice
• vodka
• pineapple juice
• passion fruit juice
• grenadine syrup

Instructions

1. 1 Add ice to a cocktail shaker; add mango purée, vodka, pineapple juice, and passion fruit juice. Cover and shake until the outside of the shaker has frosted, 20 to 30 seconds. Pour into a martini glass; add grenadine.

By Rhonda Holtz Hill

Ingredients

• ✓ mango puree
• cooking spray
• pie crust
• sugar
• egg
• butter
• lemon juice
• blackberry

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a pie pan with cooking spray. Place pie crust in pan, trimming edges to fit.
2. 2 Fill a saucepan halfway with water and bring to a simmer. Combine sugar and eggs in a heatproof bowl and set on top of the simmering water. Add mango puree, melted butter, and lemon juice. Cook, stirring frequently, until filling is dissolved and thickened, about 15 minutes.
3. 3 Remove filling from heat and pour into prepared pie crust. Let sit 5 minutes. Arrange blackberries evenly on top of mango mixture.
4. 4 Bake in the preheated oven until semi-firm and starting to brown on top, 15 to 20 minutes. Chill completely before serving.

By Jaree

Ingredients

• ✓ mango puree
• tea biscuit
• butter
• allspice
• cream cheese
• heavy cream
• brown sugar
• water
• gelatin

Instructions

1. 1 Line a springform pan with foil. Place cookies in a food processor and grind into fine crumbs; blend in butter and allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze cookie layer until stiff, about 1 hour.
2. 2 Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.
3. 3 Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the cookie layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.
4. 4 Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.

By Nandini Pinge

Ingredients

• ✓ mango puree
• milk
• half-and-half
• maple syrup

Instructions

1. 1 Pour mango puree, milk, half-and-half, and maple syrup into a cup and stir well.

By M2lovesJesus

Ingredients

• ✓ mango puree
• all-purpose flour
• baking soda
• butter
• sugar
• egg
• buttermilk
• vanilla extract
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Cream butter and sugar till light and fluffy. Add eggs and beat well. Mix together flour and baking soda; blend into creamed mixture. Fold in buttermilk, vanilla, mango puree, and chopped nuts. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes.

By Jacqui

Ingredients

• ✓ mango puree
• cream cheese
• sweetened condensed milk
• gelatin
• water
• passion fruit puree
• lime juice
• graham cracker crust

Instructions

1. 1 Blend cream cheese and condensed milk in a bowl with an electric mixer until well combined. Dissolve gelatin in water in a separate bowl.
2. 2 Beat dissolved gelatin, passion fruit puree, mango puree, and lime juice into the cream cheese mixture with the electric mixer until fully blended.
3. 3 Pour cream cheese mixture over the prepared crust. Let chill until set, 2 to 3 hours.

By mapachula

Ingredients

• ✓ mango puree
• egg
• sugar
• orange zest
• canola oil
• whole wheat flour
• salt
• baking powder
• cranberry
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, beat together eggs and sugar until smooth. Thoroughly blend in mango puree, orange zest, and canola oil.
3. 3 In a separate medium bowl, sift together flour, salt, and baking powder. Blend into the mango mixture. Fold in cranberries and walnuts. Transfer to a medium loaf pan.
4. 4 Bake 55 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool 10 minutes before turning out onto a wire rack.

By Sue Tyner

Ingredients

• ✓ mango puree
• ✓ mango puree
• ✓ mango puree
• maida flour
• baking powder
• baking soda
• salt
• semolina flour
• yogurt
• white sugar
• olive oil
• cardamom
• almond

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
2. 2 Sift maida flour, baking powder, baking soda, and salt into a bowl. Sift a second time. Add semolina flour and mix well.
3. 3 Combine 1/2 cup plus 1 tablespoon mango puree, yogurt, sugar, olive oil, and cardamom in a large bowl; beat well. Add flour mixture and mix well. Transfer batter to the prepared muffin tin, filling cups 3/4 full.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove cupcakes from tin and allow to cool completely, about 30 minutes.
5. 5 Frost cupcakes with chilled mango puree, sprinkle almonds on top, and serve.

By Anubalas Kitchen

Ingredients

• ✓ mango puree
• all-purpose flour
• coconut
• white sugar
• baking powder
• cinnamon
• salt
• egg
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper or foil liners.
2. 2 Combine flour, coconut, sugar, baking powder, cinnamon, and salt in a bowl.
3. 3 Blend eggs, butter, and vanilla extract to a creamy consistency in a separate bowl. Add flour mixture and stir until smooth. Fold in pureed mango.
4. 4 Divide batter evenly among the prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

By gerdmenu

Ingredients

• ✓ mango puree
• graham cracker
• coconut
• powdered sugar
• butter
• egg
• sweetened condensed milk
• lime juice
• sugar
• salt
• coconut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Pulse graham crackers, 1/2 cup coconut, and powdered sugar for crust together in a food processor until finely ground. Add butter; blend until well combined. Press mixture firmly into the bottom and up the sides of a 9-inch metal pie pan. Crust will be generous.
3. 3 Bake in the preheated oven until lightly browned, 12 to 15 minutes.
4. 4 Beat egg yolks in a bowl with an electric mixer on medium speed until thick and light in color, about 4 minutes. Beat in sweetened condensed milk, 2 minutes more. Stir in mango puree and lime juice. Pour mixture into crust.
5. 5 Bake until just set in center when gently shaken, about 30 minutes. Cool pie completely and chill at least 2 hours.
6. 6 To make topping, beat together egg whites, white sugar, and salt in a bowl set over a pan of simmering water. When sugar dissolves and mixture is hot to the touch, 3 to 4 minutes, remove from heat. Beat with an electric mixer until stiff peaks form, about 10 minutes. Transfer mixture to a piping bag with a large open tip or a zip-top plastic bag with 1/2 inch of a corner snipped off. Pipe onto chilled pie.
7. 7 Set an oven rack 6 inches from the heat source and preheat the oven's broiler to low heat.
8. 8 Broil pie in the preheated oven just until top is toasted, 2 to 3 minutes, watching closely to avoid burning. Sprinkle with coconut.

By Tara Teaspoon

Ingredients

• ✓ mango puree
• water
• gelatin
• white sugar
• lemon juice
• vodka
• chamoy sauce
• chile-lime seasoning

Instructions

1. 1 Heat water and gelatin in a small saucepan over medium-high heat; whisk until dissolved, about 5 minutes. Add mango purée, sugar, and lemon juice; whisk until dissolved, about 5 minutes. Remove from heat to cool slightly, about 5 minutes.
2. 2 Whisk vodka into cooled mango gelatin until combined.
3. 3 Add a few drops chamoy and a sprinkle Tajin to twenty (2-ounce) cups. Fill each cup evenly with mango gelatin and sprinkle with more Tajin. Let set in the refrigerator for 4 hours.

By MamaGee805