Honey Mango Salad

My husband thinks I’m crazy, but then again… I’m not the one who married me =) He just cannot fathom how I absolutely LOVE unripe mangoes. I guess I grew up this way, picking unripe mangoes… barefoot in my grandpa’s backyard back on that little island called Lombok in Indonesia.

So, what to do when it’s not mango season and you’re just dying for mangoes? or on a hot summer day when you just want to cool off? (well, that just seems so far away from now, doesn’t it?) – you make Honey Mango Salad!

My mom introduced me to this recipe – it’s SUPER simple. All you need to do is julienne 1 unripe mangoes, throw in a dollop of honey (i.e. about a tablespoon), a few dashes of SALT (yes, you’re reading correctly), and mix all together. Optionally, throw in some Chile Seasoning or whatever Chili Powder you have for a kick.

honey mango salad

Not the prettiest picture I know – but I promise you it’s delicious.

Whisking away,

-xo-

Angelina

Chocolate-Covered Profiteroles!

My girlfriends told me that they’ve been missing my baked goods lately. Since they were coming to celebrate NYE with us, I decided to be extra nice and make some profiteroles. I figured it’s light and fluffy and won’t make us feel too stuffy before our all-you-can-drink all-you-can-eat NYE celebration at Freeman’s. After a quick search, I found a pastry recipe that I like from Saveur, so I whisked myself to the kitchen immediately!

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Chocolate-Covered Profiteroles with Whipped Cream Filling

First, make the pastry dough I used recipe courtesy of www.saveur.com and doubled the amount:

  • 1 Stick Butter
  • 1 Cup Flour
  • 1/2 Cup Water
  • 1/2 Cup Milk
  • 1 Tbsp Sugar
  • 1 Tsp Salt
  • 4 Eggs

Prepare baking sheet by greasing it with 1 Tbsp. butter and dusting it with 1 Tbsp. flour. Tap out excess flour and set aside. Preheat oven to 425 F. In a pan, combine water, milk, sugar, salt, and the rest of the butter, then bring to a boil. Beat in the rest of the flour and MIX MIX MIX using a wooden spatula. This process will require some elbow grease… WHEW! Eventually you will get a nice thick dough which doesn’t stick to the sides of the pan. At that point, beat in the eggs one at a time, until the final dough is nice and smooth.

Pipe dough using straight tip into 1” diameter mounds on the baking sheet, about 1” apart. Dust with a bit of confectioners sugar for extra sweetness. Place in oven and immediately reduce heat to 400 F. Bake for 18 minutes until golden brown. I would watch this carefully starting at about 15 minute mark because each oven is different, and burnt pastry is not happy pastry.

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Then you want to make some Chocolate Sauce by melting 1/2 Cup Dark Chocolate Morsels on a double boiler and slowly mixing the rest of these ingredients in:

  • 1 Tbsp. Sugar
  • 1 Tbsp. Heavy Cream
  • 1 Tbsp. Butter
  • 1/4 Cup Milk

Then you need to STUFF the pastry….

Make small incision on the side of each pastry puff, and stuff with either vanilla ice cream or whipped cream. I made homemade whipped cream, which is SO simple to make and SO much better than the stuff that comes in a can. All you need to do is put these in a mixing bowl and whip on medium-high speed for about 3-5 minutes.

  • 1 Cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 Tbsp Confectioners Sugar

Be careful not to over-beat the mixture. You’ll be tempted, and I did that before… and well… had I known then what I know now… this over-churned heavy cream is actually the first step to making homemade butter! Who knew? Thanks to Anne from Uni Homemaker for this very valuable lesson.

Lastly… assemble! Arrange stuffed puff pastries on a serving dish, and drizzle with chocolate sauce.

ENJOY!

That is all for now. Until next time, keep whisking away!

xo,

Angelina