Best 5 Lime Mango Surprise Recipes

MANGO-LIME SPRITZER

Steps:

• Divide the mango juice and lime juice between two glasses over ice, if desired. Top off with ginger beer. Add a lime wheel and a mango spear for garnish.

24 BEST WAYS TO USE MANGO (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a refreshing mango treat in 30 minutes or less!

LIME & MANGO SURPRISE

Steps:

• Place your prepared mango in a serving dish.
• In a pot add the lime juice, lemongrass and sugar.
• Heat gently, no boiling until the sugar is completely dissolved.
• Do not use juice until it is completely cooled.
• Strain the juice and pour over the mango wedges.
• Sprinkle with the lime rind, cover, chill for at least 3 hours.
• Serve in small bowls with a scoop of ice cream or sherbert and garnish with the sprigs of mint.

MANGO WITH LIME SUGAR

Steps:

• Arrange the mango slices on a serving platter. Put the chillies and a little of the sugar in a mortar and pound to break up the chilli. Add the rest of the sugar, and the zest, and pound to incorporate until the sugar becomes speckled green.
• Sprinkle the sugar over the mango slices and let guests help themselves, with scoops of vanilla ice cream.

SUMMERY LIME-MANGO SHORTCAKES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Combine mango, blueberries, and strawberries in a large bowl. Drizzle with lime juice and honey; mix well. Cover; reserve in refrigerator.
• Sprinkle the gelatin over the water in a large heatproof glass or metal bowl. Let soak for 5 minutes. Place bowl over a pan of simmering water, stirring often until dissolved. Transfer to a small bowl; refrigerate until cool, about 10 minutes. Beat cream in the large bowl with an electric mixer. When cream begins to thicken, sprinkle in confectioners' sugar and coconut extract. Mix in cooled gelatin all at once. Whip until soft peaks form. Cover and refrigerate.
• Whisk flour, baking powder, white sugar, lime zest, poppy seeds, and salt in a large bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Beat the egg and buttermilk in a small bowl, lightly stir into flour mixture just until moistened. Turn out onto a floured work surface; knead 3 to 4 times, or until dough just comes together. Roll to 1/2 inch thickness; cut with a 3 inch round biscuit cutter. Place on prepared baking sheet.
• Bake shortcakes in preheated oven until golden brown, about 15 to 18 minutes. Allow to cool slightly; split each cake in half horizontally.
• To assemble, arrange fruit on the bottom half of each cake. Spoon or pipe cream evenly over fruit. Top each with remaining biscuit halves.