Place 1 cup chopped mangoes in medium bowl. Combine
remaining 1 3/4 cups chopped mangoes and sugar in
processor. Puree until smooth. Add to bowl with chopped
mangoes. Stir in crystallized ginger and lime juice. Let
stand at least 30 minutes. (Can be prepared 1 day ahead.
Cover and refrigerate.)
- 2 3/4 cups finely chopped peeled pitted mangoes (about 2 mangoes)
- 2 tablespoons sugar
- 1/4 cup chopped crystallized ginger
- 2 teaspoons fresh lime juice
Makes 2 cups.
CARAMEL NUT FROSTING
- 3 cups Sugar
- 2 tablespoons Light cane syrup (or corn -- syrup)
- 1 cup Heavy cream
- 1 teaspoon Vanilla
- 1/4 pound Butter (1 stick)
- 1 1/2 cups Chopped pecans
Place 1-1/2 cups of the sugar into a heavy saucepan, taking care that no crystals cling to the sides of the pan. Add syrup. Add cream by pouring down the sides of the pan to wash away any crystals that may have collected there.
Place sauce pan over medium heat and stir as sugar melts. When mixture boils, place remaining sugar in a heavy saute pan (preferably cast iron) over medium heat and stir until sugar melts and turns golden brown. DO NOT LET SUGAR BURN OR IT WILL TASTE BITTER. Add browned sugar to the mixture in the saucepan. Stir and cook until mixture reaches the soft ball stage (240 deg).
Add vanilla and pour mixture over chunked butter in a mixing bowl. Let cool for about 5 minutes, then beat vigourously until frosting reaches spreading consistency. Add chopped pecans.
Frost top of each layer, stacking one upon the other, then frost side of cake. Freezes well
** The secret of success with this frosting is in the sugar. After the ingredients have reached the proper temperature, no sugar crystals can be introduced into the liquid, else the frosting will be grainy instead of smooth and creamy.