Seasoned with Fun (Jr.League El Paso)
They also put out an accompanying book "Seasoned with Sun", but I don't have that in my collection...yet!It really is an interesting cookbook...packed full of information on cooking, cooking tips and entertaining tips. Lots of interesting flavor combos and spices. They also have an additional section with some recipes translated into Spanish.
Mango Colada Pie
Prep time 20 Minutes
Chill time: 8 hours
Cook Time: 10 minutes
Yield: 8 - 10 servings
Coconut Crust (below)
2 - 8 oz packages cream cheese, softened
1 cup sugar; divided
2 ripe mangoes, chopped in small pieces
2 - 8 oz containers heavy cream
3/4 cup coconut
Prepare Coconut Crust: set aside
Beat cream cheese and 2/3 cup sugar with an electric mixer until creamy
Fold in mangoes
In a separate mixing bowl, beat heavy cream and remaining 1/3 cup sugar until stiff peaks form. Fold in the mango mixture.
Pour into cooled Coconut Crust. Garnish with coconut.
Chill for at least 8 hours or overnight before serving.
Decorate each plate with some raspberry puree and fresh raspberries.
Coconut Crust
1/2 cup almonds, finely chopped
1/4 cup sugar
1/4 cup walnuts, finely chopped
1 cup graham cracker crumbs
1 cup coconut
1/2 cup unsalted butter, melted
Combine almonds, sugar, walnuts, graham cracker crumbs and coconut.
Add butter and stir until blended
Press into bottom and up sides of deep dish pie plate
Bake at 300 degrees for 10 minutes. Cool.
