Cinco De Mango

To Celebrate Cinco de Mango

National Mango Board


From Wikipedia, the free encyclopedia

Cinco de Mayo (Spanish for "5th of May") is a regional holiday in Mexico, primarily celebrated in the state of Puebla. It is not an obligatory federal holiday. The holiday commemorates an initial victory of Mexican forces led by General Ignacio Zaragoza Seguín over French forces in the Battle of Puebla on May 5, 1862. The date is observed in the United States and other locations around the world as a celebration of Mexican heritage and pride.
A common misconception in the United States is that Cinco de Mayo is Mexico's Independence Day; Mexico's Independence Day is actually September 16 (dieciséis de septiembre in Spanish), which is the most important national patriotic holiday in Mexico.

Homemade Mango Pulp.

You can buy it but if you want to make it at home as I did, this is what you need
About 25 mangoes in their un-ripened state and enough water to cover them, boil the mangoes until their skin cracks, take them out of water and let cool. Remove the skin and scoop the fruit out. The final pulp is obtained by passing through fine sieve

Mango Jelly (Cooked)
Jalea De Mango

1 kilogram mango pulp.
700 gr White sugar.
2 tablespoons fresh lemon juice.
1 tablespoon unflavored gelatin.
2 tablespoons cold water.
1- Mix the water and gelatin and let rest
2- In a heavy bottomed sauce pan place the mango pulp, sugar and lemon juice, and cook at medium high heat, stirring to avoid burning the mix, continue stirring about 20 – 25 minutes .
3- Add the hydrated gelatin to the mango pulp and stir for 5 minutes approximately
4- Pour in a wet mold and let cool about 4 hours, unmold
Note: You can use this to fill bread buns or newtons…

Mango Foam
Espuma de Mango

1 kilogram mango pulp.
500 gr White sugar.
1- Whisk the mangoes pulp and sugar until it is thick and fluffy like a meringue, place in cups and let cool in the fridge.
Note: this can be used to fill tartelletes, cake frosting or filling…

Mango Bread

Ingredients for the Bread.

250 gr all purpose flour.100 gr self raising flour.50 gr white sugar.1 teaspoon salt.2 ½ tablespoons powdered milk.1 ½ teaspoons instant yeast.1 small egg.30 gr soft shortening (like Crisko).140 gr tepid water.about 1/4 cup flour for kneading if necessaryEgg wash1 egg yolk½ teaspoon water1 pinch of salt.
Ingredients for the Filling

Mango jelly (Cooked)


1- In a bowl combine the dry ingredients.

2- Add the egg and water.

3- Knead until the dough is soft and elastic, with your hands extend the dough and spread theshortening on it, then continue kneading until soft and elastic.

4- Transfer the dough into an oiled bowl in a warm place, until it is doubled in size.

5- Deflate and knead for 1 minute roll the dough and place the mango jelly on it then roll the dough and form the spiral, place it on a greased jelly roll pan and let rise until double in size.

6- Mix the ingredients for the egg wash.

7- Carefully brush the breads with egg wash and place in oven. Bake the bread in a preheated oven at 200°c until it is golden brown and sounds hollow when tapped.

8- Remove from pan; cool completely on wire racks.


Chris said...

Wow! All of these look delicious. Thanks for paricipating! I added you to the round up. :)

Zita said...


Aww... great Ideas,I want to try all of them :)

Donna said...

Happy Cinco de Mayo sweetie!! I Love the way that bread puffs up!! Yummy looking!!hughugs

Swati: Sugarcraft India said...

Aww..Faery you should stop caling yourself an amateur..!!! Your cooking is superb!!
You do such wonderful baking and all the dishes look fantastic..want to try them all!!