Saturday, January 5, 2013

Mango Weiss Bars


Summer to me means one thing...MANGOES!! They are the most delicious fruit and the best kind are grown up here, Bowen. Whilst at home over Christmas I raided my parents mango tree and came back with a bounty of beautiful fresh homegrown Bowen mangoes. Time to make the ultimate mango dessert, Mango Weiss Bars.


This sweet fresh dessert is so simple and the results are identical to the Mango Weiss Bars you buy. My mother used to make this when we had an abundant of mangoes and needed to use them up before they went off. These bars can be stored in the freezer for ages so its a great way to prolong the mango season :).

Mango Weiss Bars

(Adapted from Taste.com)

What you will need

3 Large mangoes
1 1/4 cups sugar
1 1/4 cups water
2 tbsp orange juice
600 ml cream

What you will need to do 

Peel mangoes and remove flesh. Place in a food processor and pulse until smooth. Add the orange juice and combine. Meanwhile in a saucepan heat the sugar and water on low heat and stir until sugar is dissolved. Bring the mixture to the boil for 5 minutes, mixture will thicken slightly. Leave to cool to room temp. Once cooled, combine with mango mixture.
Place cream in a bowl and add 1 1/2 cup of mango mixture. Stir to combine then pour into a lamination tray lined with foil. Place in the freezer to set. Once firm, pour mango mixture on top and place back into freezer to set again. Once set, slice into bars.



4 comments:


  1. The food is absolutely amazing. I hope I could taste and cook that in actual, maybe if I have much time since I am so busy working. Anyways, thanks for sharing your article. God Bless and have a good day. Visit my site too.

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  3. Hi could you please clarify if you add the sugar, mango and water mixture to the cream or just the mango puree itself? thanks :)

    ReplyDelete
  4. Good question I can see how my wording may cause confusion! It is 1&1/2 cups of the sugar, mango and water mixture that is added to the cream. Hope that clarifies for you, let me know how you get on making it 😊

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