Mango Cream Cheese Cake

Mango Cream Cheese Cake

Mango Cream Cheese Dessert

Mango, the king of fruit as it’s known in many parts of the world, is not high in calories and is an excellent source of beta carotene, vitamin A, and potassium.  It’s also very delicious!

Now that we are in peak mango season my husband has been bringing home loads of this sweet juicy fruit.  We love them fresh but also love to make them into different desserts.  This year’s bumper crop has allowed me to whip up all the recipes my family loves and create a few new ones.

This Mango Cream Cheese Dessert is a long time family fave!  I got the recipe years ago from a cookbook my aunt gave me.  It’s one of those loosely bound cookbooks the local churches publish every so often to sell in a fund raiser, it contained a compilation of their members’ favorite recipes.  This cookbook was published in 1985.  My cherished copy is in poor condition, missing it’s covers, grease stained, fading, and taped up; it’s moved with me from Hawaii to Texas and back twice!  Old as it is the recipes are still our favorites.

This dessert takes a bit longer to make as it is made in 3 layers and can take all day, you have to wait for the crust too cool and the layers to set.  I tweaked it a bit to make it a bit simpler.  It is definitely worth the effort!  You end up with a refreshing creamy dessert on a cookie crust that is perfect for summer barbecues or any other time!

I make it in a 9″ x 13″ pan, the number of servings will depend on the size you cut it, in my house that means it will barely serve 6.  Whenever I make this it never stays in the fridge for more than a day or two, it’s that good!

If you can’t find fresh mango you can use peaches or your favorite fruit, just change the jello flavor to compliment the fruit.

Mango Cream Cheese Cake

Ingredients:

3/4 butter – softened

1/4 cup brown sugar

1 1/2 cups flour

3 boxes (3 oz. size) lemon jello

4  cups boiling water (divided into 1 cup & 3 cups)

1  8oz. cream cheese – softened

1 cup sugar

1  8oz. container cool whip – thawed

1 envelope Knox unflavored gelatin

1/4 cup water at room temp.

4 cups sliced mangoes (about 3 medium sized mangoes)

Directions:

Mango Cream Cheese Dessert

Crust:

1.  Mix butter, brown sugar, and flour in large mixing bowl until it is crumbly.

2.  Press into 9″ x 13″ baking pan.  Be sure you get it all the way to the sides and into the corners or the other layers will seep under the crust and you will end up with an upside down mess.  (It will still take great, but will look unappetizing)

3.  Bake at 350 degrees for 15 – 20 minutes or until golden brown.  Cool completely before proceeding to the 1st. layer.

Mango Cream Cheese Dessert

1st. Layer:

Before you start this layer dissolve 1 box of lemon jello in 1 cup of boiling water.  Let cool completely to room temperature.  Stir every so often to keep it from hardening.

1.  Beat cream cheese with sugar.  Fold in Cool Whip.

2.  Slowly pour COOLED jello into the cream cheese mixture.

3.  Gently stir the jello/cream cheese mixture.  It will be a bit loose with a few clumps but that’s ok.

4.  Pour into the crust.  Refrigerate until firm, at least 2 -3 hours.

Mango Cream Cheese Dessert

2nd. Layer:

Before you start the next layer dissolve 2 boxes of jello in 3 cups boiling water; soften unflavored gelatin in 1/4 cup water at room temp.; add softened gelatin to jello until dissolved.  Let cool completely to room temperature.  Stir occasionally to keep the bottom from setting.

1.  Arrange sliced mangoes on top of 1st. layer.  It doesn’t have to look neat as the fruit may float when you pour the jello over it.

2.  Pour COOLED jello mixture over mangoes.  BE SURE your jello is completely COOLED before pouring over the mangoes!!  If the jello is hot or warm it will dissolve the cream cheese mixture and you will have a mess on your hands.   Refrigerate until firm, I usually leave it overnight.

Cut into desired size and serve.  Lifting the first piece out of the pan is the hardest part, be sure you cut clean thru to the crust and use a cake server to get under the crust and lift the whole piece out.
My first piece usually falls apart so I use it to “taste” the dessert.  Once you get that first piece out the rest is easy, just remember to cut thru to the crust every time.

This dessert will keep in the fridge for several days, that is if you can refrain from snacking on it.  At my house this dessert rarely lasts more than a day!


Mango Cream Cheese Dessert
Print Recipe
Servings Prep Time
8 Squares 1 Hour
Cook Time Passive Time
20 Minutes 5 Hours
Servings Prep Time
8 Squares 1 Hour
Cook Time Passive Time
20 Minutes 5 Hours
Mango Cream Cheese Dessert
Print Recipe
Servings Prep Time
8 Squares 1 Hour
Cook Time Passive Time
20 Minutes 5 Hours
Servings Prep Time
8 Squares 1 Hour
Cook Time Passive Time
20 Minutes 5 Hours
Ingredients
Servings: Squares
Instructions
Crust
  1. Mix butter, brown sugar, and flour in large mixing bowl until it is crumbly.
    Mango Cream Cheese
  2. Press into 9" x 13" baking pan. Be sure you get it all the way to the sides and into the corners or the other layers will seep under the crust and you will end up with an upside down mess. (It will still take great, but will look unappetizing)
  3. Bake at 350 degrees for 15 - 20 minutes or until golden brown. Cool completely before proceeding to the 1st. layer.
    Mango Cream Cheese
1st. Layer
  1. Before you start this layer dissolve 1 box of lemon jello in 1 cup of boiling water. Let cool completely to room temperature. Stir every so often to keep it from hardening.
  2. Beat cream cheese with sugar. Fold in Cool Whip.
    Mango Cream Cheese
  3. Slowly pour COOLED jello into the cream cheese mixture.
    Mango Cream Cheese
  4. Gently stir the jello/cream cheese mixture. It will be a bit loose with a few clumps but that's ok.
  5. Pour into the crust. Refrigerate until firm, at least 2 -3 hours.
2nd. Layer
  1. Before you start the next layer dissolve 2 boxes of jello in 3 cups boiling water; soften unflavored gelatin in 1/4 cup water at room temp.; add softened gelatin to jello until dissolved. Let cool completely to room temperature. Stir occasionally to keep the bottom from setting.
  2. Arrange sliced mangoes on top of 1st. layer. It doesn't have to look neat as the fruit may float when you pour the jello over it.
    Mango Cream Cheese
  3. Pour COOLED jello mixture over mangoes. BE SURE your jello is completely COOLED before pouring over the mangoes!! If the jello is hot or warm it will dissolve the cream cheese mixture and you will have a mess on your hands. Refrigerate until firm, I usually leave it overnight.
  4. Cut into desired size and serve. Lifting the first piece out of the pan is the hardest part, be sure you cut clean thru to the crust and use a cake server to get under the crust and lift the whole piece out. My first piece usually falls apart so I use it to "taste" the dessert. Once you get that first piece out the rest is easy, just remember to cut thru to the crust every time.
Recipe Notes

This dessert will keep in the fridge for several days, that is if you can refrain from snacking on it. At my house this dessert rarely lasts more than a day!

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Savvy Nana’s Ono Mango Bread

Savvy Nana’s Ono Mango Bread

Mango

Mango season in Hawaii is from May to July.  When we’re lucky we get a bumper crop of mangoes.  During the summers when mangoes are abundant we eat mangoes every which way we can think of, those we can’t eat fresh we freeze and turn into different mango desserts, our favorite is mango bread.

Here is my favorite recipe for mango bread.  I’ve been baking them for over 20 years!  Bake some for the family and bake extra for friends.  They make great gifts!

You can make this bread ahead of time and freeze.  Wrap each loaf in foil and place in freezer safe ziplock bags.  They will keep in the freezer for 6 months.  Just remove from freezer and thaw out before serving.

By the way “Ono” means tastes good in Hawaii!

Ingredients:

2 cups flour

1 tsp. cinnamon

2 tsp. baking soda

1 ½ cups sugar

½ tsp. salt

¾ cup oil

3 eggs, slightly beaten

2 cups diced ripe mango

Directions:

Pre-heat oven to 350 degrees

Sift dry ingredients together, making sure baking soda is distributed evenly, no clumping.
Add remaining ingredients, stir well.  Batter will be thick.

Lightly oil 5 – 2 ½ “ x 5” loaf pans OR 2 large ones.

Pour batter into pans til 2/3 full.
Bake for 55-65 mins or until tester comes out clean.

To freeze wrap each loaf in foil, then place in freezer zip lock bags.
I don’t recommend doubling the recipe, the batter gets too difficult to mix.  When I’ve doubled the recipe somehow the the baking soda doesn’t get distributed well and some parts of the loaves will be bitter.


The Best Mango Bread Ever
Print Recipe
This is a tried and true recipe for mango bread. I've been baking it for friends and family for over 20 years.
Servings Prep Time
5 Mini Loaves 20 Minutes
Cook Time Passive Time
65 Minutes 65 Minutes
Servings Prep Time
5 Mini Loaves 20 Minutes
Cook Time Passive Time
65 Minutes 65 Minutes
The Best Mango Bread Ever
Print Recipe
This is a tried and true recipe for mango bread. I've been baking it for friends and family for over 20 years.
Servings Prep Time
5 Mini Loaves 20 Minutes
Cook Time Passive Time
65 Minutes 65 Minutes
Servings Prep Time
5 Mini Loaves 20 Minutes
Cook Time Passive Time
65 Minutes 65 Minutes
Ingredients
Servings: Mini Loaves
Instructions
  1. Pre-heat oven to 350 degrees
  2. Sift dry ingredients together, making sure baking soda is distributed evenly, no clumping.
  3. Add remaining ingredients, stir well. Batter will be thick.
  4. Lightly oil 5 – 2 ½ “ x 5” loaf pans OR 2 large ones.
  5. Pour batter into pans til 2/3 full.
  6. Bake for 55-65 mins or until tester comes out clean.
Recipe Notes

Mango Bread CollageTo freeze wrap each loaf in foil, then place in freezer zip lock bags.

I don't recommend doubling the recipe, the batter gets too difficult to mix. When I've doubled the recipe somehow the the baking soda doesn't get distributed well and some parts of the loaves will be bitter.

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Mini Strawberries & Cream Trifle

Mini Strawberries & Cream Trifle

Looking for something special for your Father’s Day dessert?  Try these Mini Strawberries & Cream Trifles.

In case you are wondering exactly what a Trifle is well it’s a British dessert that’s made with layers of sponge cake, custard, fruit, and cream.  In other words it’s very similar to a parfait meaning that it’s layers of cake, fruit, and cream.

Trifles can be single serve like your parfaits or they can be done in a large trifle bowl.  Either way they look elegant and of course are delicious.  They really impress your friends and family!

I prefer individual trifles specially you’ve your serving it to company.  Packaged in clear individual cups, by the way you can use clear plastic cups for large dinner parties, they look very impressive.

Although it looks impressive they are pretty simple to make.  Seriously you can use store bought cake, berries, and whipped cream!  But I prefer to use my homemade Madelienes, homemade Mascarpone Cream (recipe below), Riesling Marinated Strawberries, topped with whipped cream (homemade or store bought).  All my ingredients, except homemade whipped cream, can be made in advance so all you have to do just before serving is to put everything together.

My Mini Strawberries & Cream Trifles are a family favorite.  It’s also a go to when we have dinner guests over, everyone loves them!  But before you can put them together gather your ingredients and put it all together just before serving, you don’t want the cake part too soggy.

Ingredients:

Lady Fingers, Madelienes (Click here for my recipe), Sponge Cake, or Pound Cake – you can use any of these cakes; store bought or home made.

Mascarpone Cream (recipe below)

Riesling Marinated Strawberries (Click here for my recipe)

Whipped Cream (homemade or store bought)

Fresh Mint Leaf for garnish if you want

Directions:

Cut Lady Fingers or Madelienes in halves width wise or if using cakes cut them into cubes.

Place 2-3 pieces of the cake you are using into a wine glass or clear plastic tumbler.

Place a Tablespoon of Mascarpone Cream on top of the cake.

Spoon about a Tablespoon of Marinated Strawberries over the cream, make sure you spoon enough of the liquid so that it gets to the cake at the bottom.

Repeat with another each layer of cake, Mascarpone Cream, and Marinated Strawberries.

Top with whipped cream, place one or two slices of Marinated strawberries or a slice of Lady Finger or Madeliene on top of whipped cream.

Drizzle with some of the liquid from the strawberry marinade.  Add a mint leaf if desired for garnish.

Mascarpone Cream

Ingredients:

1/2 Cup Mascarpone Chease

1/4 Cup Heavy Whipping Cream

1/4 Cup Sugar

Directions:

Place all ingredients in a mixing bowl.

Whip until soft peaks form.

Refrigerate  until ready to use.

Mini Strawberries & Cream Trifle
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Mini Strawberries & Cream Trifle
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Ingredients
Servings:
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Escabeche – Filipino Sweet & Sour Fish

Escabeche – Filipino Sweet & Sour Fish

Sweet & Sour FishFilipino cuisine is a melting pot of several different types of cuisine, but it is said that 80% of Filipino dishes have been influenced by Spanish cuisine.  The Philippines was a Spanish colony from 1521 to 1898.  Almost 400 years of Spanish rule certainly left its mark, many Filipino specialties are local adaptations of Spanish dishes.

 One of our family favorites is Escabeche, or a Sweet & Sour Fish dish.  Escabeche is a common Spanish dish that is popular in Mediterranean and Latin American cuisine.  Typically it refers to a dish of poached or fried fish that has been marinated in an acidic sauce before serving.  It can also composed of other meats including chicken and pork, or vegetables.  The Filipino version of Fish Escabeche is fried fish in a Sweet & Sour sauce.  It is a favorite Filipino party food, specially when it’s made with a whole fish that’s artfully arranged on a platter and topped with colorful veggies and sauce.

I’ve made it the traditional way using whole fish, but my grandsons have difficulty with the small fish bones.  To make it easier for them to eat I have started making Escabeche using fish fillets than have no bones.  Any kind of white fish will work.  We have used Tilapia, Flounder, Orange Roughy, and other white fish we find in the market.

Like many Filipino dishes Escabeche isn’t difficult to make, but it is “fussy” meaning its preparation requires several steps; in this case dredging, frying, chopping, and making the sauce.  It takes about an hour or so tho cook so it’s not something I make very often, but when I do my family loves it!

Ingredients:

Fried Fish:

6 – 8 Fish Fillets (any white fish:  Tilapia, Flounder, Halibut, etc.)

1 Large egg – slightly beaten

1 Cup Flour

1  Tsp. Garlic Powder

1 Tsp. Ground Black Pepper

1 Tsp. Sea Salt

1/3 Cup Vegetable Oil

Sauce:

1 Cup Sugar

1/4 Cup White Vinegar

1 1/2 + 1/2 Cup Water

1/4 Cup Ketchup

2 Tbls.  Corn Starch

1 Large Onion Sliced into strips

2 Medium Green Peppers Sliced into large chunks

4 Cloves Garlic roughly chopped

Directions:

Fried Fish:

Mix flour and spices in a shallow bowl

Place egg in another shallow bowl

Pat fish fillets dry with a paper towel

Heat oil in frying pan

Dip fish fillet in egg, then dip in flour mixture, shake off excess flour

Fry in hot oil until both sides are cooked

Remove from pan and place on paper towel to drain oil

Repeat with the rest of the fish

Keep fried fish warm by placing it in the oven at about 200 degrees

Sauce:

Dissolve cornstarch in 1/2 cup water and set aside

Place sugar, vinegar, water, and ketchup in a medium pot and bring to boil

Stir in garlic, peppers, and onions

Make sure cornstarch solution is still dissolved, if not stir until it is

Slowly stir in cornstarch solution until you get desired thickness.  Sauce should be the consistency of gravy.

Place fish fillets on serving dish and pour sauce over it

Serve right away.  It goes great with steamed white rice.

Sweet & Sour Fish
Escabeche - Filipino Sweet & Sour Fish
Print Recipe
Popular Filipino dish featuring fried white fish in sweet & sour sauce.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Sweet & Sour Fish
Escabeche - Filipino Sweet & Sour Fish
Print Recipe
Popular Filipino dish featuring fried white fish in sweet & sour sauce.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Ingredients
Servings: Servings
Instructions
Fried Fish
  1. Combine flour, garlic powder, salt & pepper and place in a shallow dish.
  2. Heat oil over medium - medium high stove.
  3. Rinse fish fillets and pat dry with paper towel.
    Sweet & Sour Fish
  4. Dredge fillets in flour mixture and place in heated oil.
  5. Fry fish until cooked and turns golden brown - about 4 - 5 minutes per side depending on the thickness
    Sweet & Sour Fish
  6. Remove from pan and place on a plate covered with a paper towel to absorb some of the oil. Set aside.
    Sweet & Sour Fish
Sauce
  1. Combine sugar, vinegar, ketchup, and 1 1/2 cups water in a sauce pan and bring to boil. About 10 minutes.
    Sweet & Sour Fish
  2. Mix 1/4 cup water with corn starch until smooth.
  3. Slowly stir corn starch liquid into the boiling vinegar mixture to thicken. Reduce heat to low and let sauce gently simmer. Keep an eye on it, you don't want it to get too thick. If it gets too thick add a bit of water to thin.
Veggies
  1. Saute onions in the oil you fried the fish in until it starts to turn a bit soft.
  2. Add garlic, saute until cooked.
  3. Add green peppers and cook until peppers turn slightly soft.
  4. Return fried fish fillets to pan with veggies.
  5. Gently stir fish mixture for about 3 - 4 minutes.
  6. Arrange fish and veggies in a platter.
  7. Pour sauce over all.
Recipe Notes

The most efficient way to make this dish is to start making the sauce while the fish is frying.   Keep the sauce simmering over low heat while you finish sauteing the veggies. Stir the sauce periodically to keep a skin from forming on the top.
When you drain the fried fish and set it aside keep it warm by placing it in a warmer or on the stove top. Don't cover the fried fish, it will get soggy.
When you replace the fish in the pan gently stir it so that the fillets warm up a bit. Transfer fish and veggies on to your serving dish (or you can keep it in the frying pan) and pour the hot sauce over all.
This dish is perfect served with steamed white rice.

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Cassava Cake – Filipino Style Dessert

Cassava Cake – Filipino Style Dessert

 

My all time favorite Filipino dessert is Cassava Cake.  What you may ask is Cassava Cake?  It’s a sticky dessert made from the Cassava (Manihot esculenta) a starchy tuberous root widely cultivated in the tropical and sub-tropical regions of the world.  It is a staple in the developing world.  When it’s dried its to a powdery or pearly extract we call it tapioca!

In the Philippines cassava is grated and used as the main ingredient for desserts including Suman, a sticky dessert wrapped in banana leaves.  I like that too, but my favorite is Cassava Cake the way my grandma used to make.  This so called cake isn’t really a cake, at least not in consistency.  It is not “cakey” or “spongy” at all, instead is has a sticky consistency similar to “mochi”.

I’ve had several versions of Cassava Cake, made by different friends hailing from other provinces of the Philippines. From what I have observed it seems that different regions prepare it differently.  I like our version the best, the bottom part has that same sticky consistency, but it has an almost custardy top layer.  My version is also pretty sweet, just perfect for my sweet tooth.    I do have to say that Cassava Cake may be an acquired taste, some folks love it and others can’t stand it.

This recipe has been in our family for years! The only difference in we’ve “modernized” it.  Back in the day my grandma and aunts would spend a day grating the cassava and coconut, then the evening soaking the grated coconut and squeezing out the milk.  These day we buy the frozen coconut milk and grated cassava, so much easier.  You can use canned coconut milk instead of the frozen one, but my aunt insists the frozen coconut milk is best.  You can buy both the frozen grated cassava and coconut milk at most Asian markets.   I hope you like it!

Ingredients:

1 16 oz. bag frozen grated cassava, thawed

1 16 oz. bag frozen coconut milk, thawed

1 Can Evaporated Milk

1 Can Condensed Milk

1/2 Cup Sugar

6 Egg Yolks

1/2 Stick Butter, Melted

 

Directions:

  1.  Mix all ingredients is a large bowl.  Stir well to make sure sugar dissolves and milks are well blended.
  2. Pour into 9″ x 13″ baking pan.
  3. Place filled pan into a larger roasting pan.
  4. Fill roasting pan with water until is reaches the half way point of the panning containing the cassava mixture.
  5. Place both pans in a 350 degree oven and steam for about an hour or until the middle is set.
  6. Cool and serve.

 


Cassava Cake - Filipino Style
Print Recipe
Servings Prep Time
1 9 x 13 Pan 10 Minutes
Cook Time
1 Hour
Servings Prep Time
1 9 x 13 Pan 10 Minutes
Cook Time
1 Hour
Cassava Cake - Filipino Style
Print Recipe
Servings Prep Time
1 9 x 13 Pan 10 Minutes
Cook Time
1 Hour
Servings Prep Time
1 9 x 13 Pan 10 Minutes
Cook Time
1 Hour
Ingredients
Servings: 9 x 13 Pan
Instructions
  1. Mix all ingredients is a large bowl. Stir well to make sure sugar dissolves and milks are well blended.
  2. Pour into 9" x 13" baking pan.
  3. Place filled pan into a larger roasting pan.
  4. Fill roasting pan with water until is reaches the half way point of the panning containing the cassava mixture.
  5. Place both pans in a 350 degree oven and steam for about an hour or until the middle is set.
  6. Cool and serve.
    Cassava Cake
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