I haven’t really baked a lot lately, but the weekend before last I suddenly got the urge again. I didn’t feel like going to the supermarket, so I had to make do with what I had lying around. I’d completely forgotten about it, but I still had quite a lot of blueberries in my freezer, and also some frozen mango pieces from the last time I baked these mango blondies.
Muffins are kind of my go to baked goodies for when I want to whip up something delicious but easy, and that’s how this blueberry and mango muffin recipe was born. I also added a little ginger to the recipe for a bit of extra flavour – but it’s a very subtle bit of extra flavour, so if you really love ginger you could a little more. I wouldn’t add more than 2 teaspoons of ginger in total, though.
Anyway, these were a definite success! My boyfriend (who hasn’t yet gotten used to my baking skills – which is nice) was kind of blown away by them (always a nice reaction to get), and my mother came over especially the next day to also taste them – and loved them as well. Turns out, mango, blueberry and ginger is an excellent combination!
I spent the last couple of days at my aunt’s place for some sleepover fun. We’ve been doing this every so often since I was a child, and I’m so glad we’re still having these weekends now that I’m grown up (ha, “grown up”, that sounds weird). She’s one of my favourite people in the world and those weekends are always tons of fun. Most of the time we don’t even really do that much – we just walk through town, do some groceries, eat a lot of great food, watch a film or two and talk for hours.
This time, though, we both figured that it might be fun if we baked something together. So we started brainstorming, and I suggested we could bake blondies – white chocolate brownies. Then she said “I think mango would go really nice with that” and we also came up with the idea of adding some coconut, and voilà, a new recipe was born.
And let me tell you, these blondies turned out really good. They’re fluffy on the inside, with a subtle white chocolate and coconut taste and bursts of mango, and the crust is perfectly crisp as well. Funnily enough the taste of coconut only really comes through when the blondies have cooled down completely. Even then, though, it’s still quite subtle, so if you want more of a coconutty taste, I think adding 20 or 30 grams more dessicated coconut would do the trick.
January has always been a busy month in my family, since we’ve got four birthdays to celebrate (my cousin, my grandmother, my father and my aunt). We usually celebrate at least two or three of these birthdays at the same time, because, well, it’s convenient! This year, this celebration took place at my parents’ house, which means I was in charge of the cakes. Because it was my father’s birthday, I asked him what kind of cake he would like. The answer: “Something with mango would be nice.”
So, something with mango it was! I started browsing through some of my baking books (and the good ol’ internet, of course), and eventually came up with this mango tart with passionfruit and an apricot glaze. A pretty tropical choice for January, but it worked really well! Of course, mango is always delicious, no matter the season.
Making the pastry took two tries, since the first one was too dry and crumbled out of the tin when I tried to take out the baking beans… I did some more research and then tried (a slightly modified version of) this pastry by Sorted Food. It worked splendidly! I’m definitely going to use the recipe below for every tart I might make in the future.
This tart was a big success: everybody loved it! The mango worked very well with the mascarpone, and the passionfruit juice added an extra little boost. I’m definitely going to make this one again — in the summer maybe?