Mango Cheesecake by Marelina Stanton Combine 1 cup plain sweet biscuit crumbs, 1 cup finely chopped pecans, ground almonds or walnuts, and 75g butter. Press evenly over base of greased 20cm springform tin & refrigerate 30 mins. Cream Cheese Filling Beat til smooth: 250gm packet cream cheese, ½ cup caster sugar and 1½ medium mangoes Add 300ml carton thickened cream til combined. Cool but do not allow to set. Sprinkle 1 tablespoon gelatine over ¼ cup hot water & heat 30 secs in microwave. Add gelatine to mango mixture and stir in remaining chopped up mangoes. Pour filling over biscuit base and refrigerate several hours.
Notes: I used individual ramekins and pressed 1 tablespoon of the crumbs into the base. I think it would be OK to not even have the crumbs, skip it and just enjoy this dessert. Made 11 ramekins. Also, I keep long life cream in the pantry so I don’t have to rush down to the shops whenever I need cream. There is only 200ml cream in these cartons but recipe turned out just fine.
Mango Slice by Pat Saron Mix together 1 pkt vanilla cake mix, 1 cup coconut and ½ cup butter Bake 180 degrees for 15 minutes. Topping Put 2 blended R2E2 mangoes, ½ cup orange & mango juice and 2 tbs custard powder into a saucepan and bring to boil. Add more juice if too thick.
Turn down heat and stir until thick. Pour over base while still warm then sprinkle with coconut.
Coconut and Mango Pudding by Ann Dickson Lightly grease 8 ½ cup moulds with vegetable oil. Combine 800gm mango puree, 1 cup coconut milk and ½ cup cold water. Dissolve 2 tbs gelatine and ¾ cup sugar in 1 cup hot water. Pour the gelatine mixture into the mango mixture and stir til combined. Chill til set.
To serve, dip the moulds briefly in hot water, turn out and serve with seasonal fruit & ice cream
Mango Wine Recipe Congratulations to Leigh Boileau for taking out a First for your class at the RNA Show. It was a really well balanced Mango wine. A winning Mango wine is a very difficult feat to pull off as it’s so hard to get a good balance. So from all of the Brewers, ‘Well done Mate’, and I hope we see a lot more club entries into the RNA Show next year. Ref: Tony Bilborough
Boil 3.5 L of water. While boiling the water, prepare 1.5 kg of mangoes by peeling, slicing and dicing. Liquefy the fruit using a blender. If there is no blender available, you can put the mangoes inside a straining bag, place it inside the fermenting bucket, then mash the mangoes using a potato masher. When the water boils, add 1.3 kg of sugar to the water. Stir the hot water to make it absorb more sugar. Once all the sugar has been dissolved the liquid substance will become syrupy. Let it cool a bit, then pour the liquid on the mashed mango inside the fermentor. Add ¼ tsp tannin, 1 ½ tsp acid blend, 2 Campden tablets and 1 tsp yeast nutrients together with the mixture in the fermentor. Cover the fermentor and leave it at room temperature for 24 hours. Then add ½ tsp pectic enzyme. Leave it again for 12 hours. Add 1 tsp wine yeast. Let yeast do its work for 10 days. Squeeze the straining bag 2-3 times a day for ten days. On the tenth day, squeeze the straining bag till dry then discard the bag and the pulp. Let everything settle overnight. Siphon the concoction to the secondary fermentor. Minimize the transfer of lees from the primary to the secondary. Air lock the secondary and leave it for 30 days. Rack the wine every two months for six months or until wine has no more lees. Bottle and age.
Sheryl The Club has equipment that you can borrow courtesy of Judy Walker – contact Sheryl.
We also have preserving equipment you can have the loan of courtesy of Noreen Lehmann.