Best 3 Mango Bavarian Recipes

Welcome to the delightful world of mango bavarian, a refreshing dessert that combines the tropical flavors of mango with the delicate texture of bavarian cream. This delectable treat is perfect for any occasion, whether you're hosting a dinner party or simply craving a sweet indulgence. With its vibrant color, creamy texture, and burst of mango flavor, mango bavarian is sure to impress your taste buds and leave you wanting more. So, let's embark on a culinary journey and explore the best recipes for creating this exquisite dessert.

Here are our top 3 tried and tested recipes!

MANGO BAVARIAN

Mango Bavarian image

Make and share this Mango Bavarian recipe from Food.com.

Provided by Dancer

Categories Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup cold milk
1 (1/4 ounce) package unflavored gelatin
1/2 cup granulated sugar
1 mango, diced
1 tablespoon confectioners' sugar
3 tablespoons orange juice
1 teaspoon vanilla
1 1/2 cups heavy cream
raspberries
chopped of fresh mint

Steps:

Place 1/4 cup of the milk in a bowl.
Sprinkle gelatin over milk and let sit for 5 minutes.
Heat remaining 3/4 cup milk and granulated sugar in saucepan.
Turn the heat to low and cook, stirring until the sugar dissolves.
Add gelatin to warm milk and stir just until the gelatin melts.
In a blender, puree the mango, confectioner's sugar, orange juice, and vanilla until completely smooth.
Transfer the mango mixture to a bowl and mix in the gelatin-milk.
Whip the cream until it holds soft peaks.
Fold the cream into the mango mixture.
Pour the Bavarian into 1-cup ramekins.
Chill for 2 hours.
Serve with raspberries and mint.
Makes 4 servings.

Nutrition Facts : Calories 499, Fat 35.4, SaturatedFat 22, Cholesterol 130.8, Sodium 68.5, Carbohydrate 42.4, Fiber 0.9, Sugar 35.8, Protein 5.7

BAVARIAN CREAM WITH RASPBERRY COULIS

Bavarian Cream with Raspberry Coulis image

Provided by Nadia Hassani

Categories Milk/Cream Mixer Egg Fruit Dessert Vegetarian Wheat/Gluten-Free Raspberry Vanilla Oktoberfest Chill Simmer Double Boiler Kidney Friendly Peanut Free Tree Nut Free Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 10

Ingredients

For the Bavarian Cream
1 1/2 cups heavy cream
3 (1/4 ounce) envelopes unflavored gelatin
6 egg yolks
1 cup plus 2 tablespoons confectioners' sugar
2 cups milk
Seeds from 2 vanilla beans, or 2 tablespoons pure vanilla paste
For the coulis
1 1/2 pints fresh raspberries, or 2 (12-ounce) packages frozen raspberries
1/2 cup confectioners' sugar

Steps:

For the Bavarian cream
Chill a metal bowl and the whisk attachment of an electric mixer in the freezer for a few minutes. Then whip the cream until it stands in soft peaks. Chill until needed.
Soak the gelatin in 2/3 cup cold water for 10 minutes.
Beat the egg yolks with the confectioners' sugar in a large metal bowl until they are pale yellow and have a thick, creamy consistency.
Bring the milk and the vanilla seeds to a boil in a saucepan, stirring occasionally to make sure the milk does not scorch at the bottom of the pan. Remove from the heat and slowly pour the milk into the egg yolks, stirring constantly.
Transfer the mixture to a double boiler, or place the metal bowl over a pot of gently boiling water. Continue stirring until the mixture coats a wooden spoon.
Gradually stir in the dissolved gelatin and place the bowl over a large bowl of ice water. Make sure that the mixture is lump-free. If you discover any lumps, quickly strain the cream through a fine sieve. Continue stirring vigorously until the cream starts to cool and stiffen. This is the time to fold in the whipped cream.
Immediately pour the Bavarian cream into a large glass serving bowl or individual serving dishes and chill for several hours until set.
For the coulis
Cook the raspberries and confections' sugar over low heat for 10 to 15 minutes, stirrig occasionally. Strain through a fine sieve to remove any seeds and chill.
Take the Bavarian cream and the coulis out of the refrigerator 30 minutes before serving so they can develop their full flavor. Top each serving of Bavarian cream with a few spoonfuls of coulis.

MANGO BAVARIAN PIE

Mango Bavarian Pie image

I don't think they have mangoes or pineapples growing in Bavaria......but this is good. It is sweet from the fruit and does not have a heavy sugar load.

Provided by Ambervim

Categories Pie

Time 15m

Yield 1 9" Pie

Number Of Ingredients 7

Ingredients

1/4 ounce unflavored gelatin (usually 1 packet)
1/4 cup cold water
1 cup pineapple juice, unsweetened
1/4 cup sugar
3/4 cup mango puree
1 cup heavy cream
1 pie shell (regular cooked or graham cracker)

Steps:

Soften gelatin in cold water.
Dissolve sugar in pineapple juice in medium saucepan over medium heat, stirring constantly.
Beat all ingredients except whippe cream until blended.
Chill until partially set.
Fold in whippe cream and pour into pie shell.
Chill.

Nutrition Facts : Calories 2154.7, Fat 148.6, SaturatedFat 69.8, Cholesterol 326.1, Sodium 1047.8, Carbohydrate 189.4, Fiber 9.1, Sugar 92.3, Protein 23.8

Tips:

Use ripe mangoes for the best flavor. Ripe mangoes will have a deep yellow or orange color and will be slightly soft to the touch.
If you don't have any gelatin, you can use agar-agar as a substitute. Agar-agar is a plant-based gelling agent that is made from seaweed.
To make sure the bavarian cream is smooth, strain it through a fine-mesh sieve before pouring it into the mold.
Chill the bavarian cream for at least 4 hours before serving. This will allow it to set properly.
Garnish the bavarian cream with fresh fruit, whipped cream, or chocolate shavings before serving.

Conclusion:

Mango bavarian cream is a delicious and easy-to-make dessert that is perfect for any occasion. It is light and refreshing, with a creamy texture and a sweet and tangy mango flavor. This dessert is sure to be a hit with your friends and family.