Please post your recipe on thread to share, verses private emails.
Thank you for sharing the recipe, Sinclair. I was going to use frozen cherries but do you think that canned might be a better choice?
I will be happy to post the recipe here. I wasn't sure if it would be appropriate for the thread.
(from Better Homes and Gardens Spectacular Desserts, 1992)
3 to 4 ripe mangos, peeled, seeded, and chopped
1 c. sugar
6 egg yolks, beaten
3 tbsp. orange Iiqueur or brandy
2 c. unsalted butter, softened
Blend or process all the mango pieces in a blender or food processor until smooth. You should have 1 1/2 cups puree ( a little more is fine.) Gently simmer the mango puree in a heavy saucepan over medium-low heat till reduced to 1 cup. Make sure to stir frequently to prevent scorching (and watch for the bubbling puree that jumps out of the pan -- it's hot.) Remove pan from heat .
Stir 1 cup sugar into the mango puree. Cook and stir over med. heat until sugar is dissolved. Carefully stir about 1 cup of the hot mixture into the beaten egg yolks a little at a time. Return egg yolk mixture to the saucepan. Bring up to a gentle boil and then reduce heat. Cook and stir for two more minutes, remove from heat, and stir in the liqueur. Cool to room temp.
Beat 2 c. butter with a mixer on medium to high speed until fluffy. Gradually add cooled mango mixture into the beaten butter. The mango adds a very light color to the buttercream.
Edited by ChocoChris, 19 January 2005 - 04:49 PM.