lumicero/recipes-ing2inst huggingface dataset:
Title: Nutter Butter Easter Bunnies
Ingredients:
- 16 white chocolate chips
- 12 marshmallows
- 8 granulated sugar
- 1
Instructions:
1. Lay a sheet of wax paper on the counter top. Mix together the pink food coloring and the granulated sugar (or use pre-colored sugar).
2. Cut each marshmallow in half to form two circles. Then cut each circle in half. Press the sticky part of the marshmallow into the pink sugar. Shake off the excess, and set aside.
3. Melt the white candy melts as instructed on the package. I use the microwave. Dip the Nutter Butter cookies into the melted chocolate, shake off the excess and lay on the wax paper. Before the chocolate sets, position the ears at the top of the bunny head and press into the candy coating.
4. Allow to coating to harden for 20-30 minutes. If the ears don't adhere to the bunny head, you can use a bit of white frosting or additional melted candy to re-attach the ears later.
5. Face: Using a tube of black decorating gel, pipe two eyes on each cookie. Next pipe on the nose, using the pink/red decorating icing. At this point I allow the nose icing to harden for 10-15 minutes so I don't smear it when applying the whiskers.
6. Mouth/Whiskers: You can pipe these on, but I found it was easier to squirt a small amount of black decorating gel onto the wax paper, then use a fine-tipped paint brush to dray on the mouth and whiskers.
Title: Italian Creme Cake
Ingredients:
- 1/2 margarine
- 2 flour
- 1 sugar
- 1 buttermilk
- 1 1/3 flaked coconut
- 5 shortening
- 1/2 baking soda
- 5 vanilla
- 1 pecans
- 1 walnuts
- 1 cream cheese
- 1 confectioners' sugar
- 1 margarine
- 1/4 vanilla
- 1
Instructions:
1. Preparation:
2. Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.
3. Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.
Title: Chocolate Raspberry Torte
Ingredients:
- 1 cream cheese
- 1 milk
- 3/4 vanilla instant pudding mix
- 1 fresh raspberries
- 1 confectioners' sugar
- 2
Instructions:
1. Prepare cake according to package directions, using three greased and floured 9-in.
2. round cake pans.
3. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
4. Cool for 10 minutes; remove from pans to wire racks to cool completely.
5. In a mixing bowl, beat cream cheese until fluffy.
6. Combine milk and pudding mix; add to cream cheese and mix well.
7. Fold in whipped topping and raspberries.
8. Place on cake layer on a swervice plate.
9. Spread with half of the filling.
10. Repeat layers.
11. Top with remaining cake; dust with confectioners' sugar.
12. Garnish with mint and raspberries of desired.
13. Store in refrigerator.
Title: Chocolate Mocha Frosting
Ingredients:
- 6 butter
- 6 vanilla
- 6 powdered sugar
- 1
- 3
Instructions:
1. Let butter soften.
2. Beat all ingredients together.
Title: Passover Almond Macaroons
Ingredients:
- 4 sugar
- 1
- 2
Instructions:
1. Beat egg yolks well.
2. Add sugar, and beat until mixture is lemon colored.
3. Add the ground almonds and mix thoroughly.
4. Chill for one hour in the refrigerator.
5. Preheat oven to 350 F (180 C).
6. Take small pieces of the mixture and shape into small balls.
7. (I used a melon baller, for a 5/8-3/4" diameter cookie).
8. Place the macaroons on a greased baking sheet, 1 inch apart.
9. Top with half an almond.
10. Bake in the oven for 10 minutes.
11. Notes: These cookies spread.
12. I have made up to a triple batch with good results.
13. Be careful if using a food processor to powder the almonds.
14. They seem to turn the nuts into almond butter, rather than a flour-like consistency.
Title: Allegra's Chessy Pie
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 1 cider vinegar
- 1 vanilla
- 1/2 unsalted butter
- 1
Instructions:
1. Melt butter.
2. Mix eggs and sugar with mixer until well combined.
3. Add butter, vanilla and vinegar.
4. Pour into pie crust.
5. Bake at 350 degrees for 50 to 60 minutes.
6. Serve with sweetened whipped cream, or whipped topping.
7. May add one cup of your favorite nuts before baking.
8. (pecans, walnuts, filberts or macadamias).
Title: Chocolate Cassata
Ingredients:
- 4 unsalted butter
- 6 ricotta cheese
- 1/2 confectioners' sugar
- 2 orange zest
- 1/4 chocolate
- 1
- 3
- 1
- 4
Instructions:
1. Frosting: Place chocolate, butter and espresso in a small heatproof bowl or the top of a double boiler. Set over gently simmering water, with the bottom not the touching water. Stir until melted, smooth and combined.
2. Remove from heat and refrigerate until firm, stirring every 15 minutes, about 1 hour.
3. Filling: In a bowl, stir together the ricotta, sugar and orange zest. Using a grater, grate the chocolate chunk into the bowl and fold into the ricotta.
4. Assembly: Using a serrated knife, slice the pound cake horizontally to form 3 equal layers. Place 1 layer on a flat plate and sprinkle with 2 tablespoons orange liqueur. Spread 1/2 of the ricotta mixture on top.
5. Top with second layer layer, sprinkle with remaining orange liqueur and spread with the rest of the ricotta. Place 3rd cake layer on top.
6. Using a narrow spatula, frost top and sides with the cooled chocolate mixture.
7. Refrigerate until serving time but no longer than 8 hours.
Title: Chef Michael Smith Bread Pudding
Ingredients:
- 3 milk
- 3 eggs
- 3/4 brown sugar
- 1 ground cardamom
- 1/2 vanilla extract
- 1 raisins
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Wisk together milk, eggs, brown sugar, spices, and vanilla.
3. Toss in bread and rasins.
4. Pour into a 9" by 9" ovenproof casserole dish, sprinkle with coarse sugar and bake for 30 minutes until eggs are set, and the top is golden brown.
Title: Creme Brulee
Ingredients:
- 4 vanilla pod
- 300 caster sugar
- 1 demerara sugar
- 1
Instructions:
1. Heat the cream gently in a saucepan with the vanilla pod. Whisk the egg yolks and caster sugar together, then slowly pour in the warm cream, stirring continuously.
2. Remove the vanilla pod and divide the mixture between 4 ramekins (little creme brulee dishes).
3. Place the ramekins in a roasting tin, and pour water into the tin until it is 2/3 of the way up the edges of the ramekins. Make sure water does not splash into the ramekins.
4. Place the tin, with the ramekins, in a preheated oven (160-170 degrees C) for 30 minutes. Allow to cool (you can put them in a refrigerator to speed this up). They should be completely cold before the final stage.
5. Sprinkle a thick layer (3mm) of demarara sugar on top of each one. Put them under a high grill, close to the heat, until the sugar has melted together. Watch attentively! If the sugar is melting unevenly turn them around. Should take less than 5 minutes. Or use a propane blowtorch if you have one to hand.
6. The creme brulee should now have a 'crunchy' top. Eat within 30 minutes or the crust will start to go soft.
Title: Chocolate Chip Cookie Dough Cupcakes
Ingredients:
- 1 1/2 unsalted butter
- 1 1/2 light brown sugar
- 4 eggs
- 2 2/3 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 milk
- 2 vanilla extract
- 1 chocolate chips
- 4 unsalted butter
- 6 light brown sugar
- 1 all-purpose flour
- 2 all-purpose flour
- 7 sweetened condensed milk
- 1/2 vanilla extract
- 1/4 unsalted butter
- 1 1/2 light brown sugar
- 3/4 confectioners' sugar
- 3 1/2 all-purpose flour
- 1 salt
- 3/4 milk
- 3 vanilla extract
- 2 1/2
Instructions:
1. To make the cupcakes, preheat the oven to 350°F Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
2. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
3. Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
4. To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
5. To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
6. To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
7. Frost the filled cupcakes as desired, sprinkling with mini chocolate chips for decoration.
Title: Vegan Bourbon Cobbler (Peach, Nectarine, Strawberry, Blackberry)
Ingredients:
- 3 nectarines
- 2 strawberries
- 1 1/2 brown sugar
- 1/2 nutmeg
- 1/2 cinnamon
- 1 ground cloves
- 2 Cointreau liqueur
- 4 lemon zest
- 1/4 lemon
- 1/2 applesauce
- 1/3 whole wheat flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 3/4 wheat germ
- 2 flax seed meal
- 1 coconut milk
- 1/2 soymilk
- 1/2 salt
- 3/4 margarine
- 1 sugar
- 1/2
Instructions:
1. Preheat oven to 400°F.
2. Combine all ingredients up to lemon juice in a large bowl and let sit.
3. Pour apple sauce on bottom of an 8 1/2" by 11" baking pan.
4. Combine flour with remaining ingredients except sugar for topping.
5. Drop tablespoon fulls of the dough onto the apple sauce on pan to cover. Leave some small gaps as this helps the dough rise through the fruit to get crisp on the top.
6. Pour fruit mixture over dough.
7. Bake for 45 minutes or until dough is cooked.
8. Top with remaining sugar if desired and bake an additional 5-15 minutes until top is crisp. You can also try the broiler, or a kitchen torch to carmelize the sugar. It is easy to burn the top doing this, so be sure to check regularly if this is your chosen method.
Title: Maple Pecan Brown Sugar Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 cinnamon
- 1/4 allspice
- 1 clove
- 1 nutmeg
- 1/4 salt
- 3/4 brown sugar
- 1/4 butter
- 2 maple syrup
- 1 egg
- 1/2 pecans
- 1/2 raw sugar
- 1 maple syrup
Instructions:
1. Preheat the oven to 350°F
2. In a medium bowl combine the dry ingredients (flour through salt).
3. In a separate bowl beat butter and sugar until lightened.
4. Add maple syrup and egg, beat until fully combined.
5. Stir in the dry ingredients and then fold in the the chopped pecans.
6. In a small bowl combine the raw sugar and 1 tablespoon of maple syrup. Mix until it has the consistency of brown sugar.
7. Shape the dough into balls about the size of small walnuts and roll in the maple syrup/sugar mixture.
8. Place the balls onto a parchment lined baking sheet and squash lightly.
9. Bake approximately 10 minutes or until lightly browned around the edges.
Title: Manchester Jam Tart
Ingredients:
- 1 milk
- 1 sugar
- 4 coconut
- 4
- 1/2
Instructions:
1. Heat oven to 400 F.In a 9" cake pan , press shortbread crust evenly, prick all over with a fork, place foil on top, and weigh down with beads or pie weights. Bake "blind" ie. no filling, for 20 minutes. Remove from oven, allow to cool.
2. Spread jam over the pastry base. Sprinkle half the coconut over the jam.
3. Bring milk and sugar to a boil, remove and stir in custard powder, whisk until thick. Spread over the jam. sprinkle with the rest of the coconut. Let cool and serve.
4. Time does noy include cooling time.
Title: Strawberry Ice Box Cake
Ingredients:
- 1 strawberry
- 1 graham cracker
- 1
Instructions:
1. LINE 9 x 5-inch loaf pan with foil, extending foil up to edges.
2. STIR strawberries with 2 tablespoons preserves. Spread in an even layer on bottom of pan. Layer in the following order: 1 cup topping, 1/3 cup preserves, 3 full crackers broken into quarters and smaller pieces as needed to cover the entire surface. Repeat two times.
3. COVER with plastic wrap. Chill overnight. Invert onto serving plate. Remove foil. Cut into slices.
Title: Simple Shortcake
Ingredients:
- 2 all-purpose flour
- 1/4 Splenda sugar substitute
- 1 baking powder
- 1/4 salt
- 3 butter
- 1 egg
- 3/4 skim milk
Instructions:
1. Preheat the oven to 375 degrees.
2. Combine the flour, Splenda, baking powder, and salt in a medium bowl.
3. Cut the butter into the dry ingredients with a pastry blender or a large fork.
4. Whisk the egg into the milk.
5. Make a well in the center of the dry ingredients and pour the wet mixture into the well.
6. Mix with a fork until the ingredients just stick together.
7. Spread the mixture evenly into a greased round cake pan or square baking dish.
8. Bake for 15 to 20 minutes until golden on top and a toothpick inserted in the center comes out clean.
9. Serve with fruit, jam, whipped cream, chocolate sauce or whatever else suits your fancy.
Title: White Chocolate Cake With Strawberry Filling
Ingredients:
- 1 butter
- 2 sugar
- 5 vanilla extract
- 1 cake flour
- 3 baking powder
- 3 salt
- 1/4 whole buttermilk
- 1 white chocolate baking squares
- 6 white chocolate baking squares
- 1/2 heavy whipping cream
- 6 butter
- 1/2 vanilla extract
- 1/2 confectioners' sugar
- 1 white chocolate curls
- 6
Instructions:
1. For cake: Preheat oven to 350°F; grease and flour 3 (9-inch) cake pans.
2. In a large bowl, beat butter at medium speed with electric mixer until creamy. Gradually add sugar, beating until fluffy.
3. Add egg whites, one at a time, beating well after each addition. Beat in vanilla.
4. In a small bowl, combine cake flour, baking powder, and salt; sift twice. Add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Stir in melted chocolate.
5. Pour batter evenly into prepared pans; bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans and allow to cool completely on wire racks.
6. Spread 1/4 cup strawberry preserves between each cake layer.
7. Spread White Chocolate Frosting on sides and top of cake. Break pirouette cookies in half and place (vertically, edges touching) around sides of cake, if desired. Top with white chocolate curls, if desired.
8. For White Chocolate Frosting (Makes about 3 cups):.
9. In a medium bowl, combine chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 1/2 minutes total); let cool completely.
10. In a large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners' sugar until fluffy.
Title: Rhubarb Filled Cookies
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 2 eggs
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 milk
- 1 vanilla
- 3 rhubarb
- 1/4 water
- 1 granulated sugar
Instructions:
1. Mix filling ingredients and cook until soft. Set aside and chill.
2. To prepare DOUGH: Cream butter, add sugar and cream together well. Beat eggs and add to this mixture.
3. Combine flour, baking powder and salt. Add flour mixture to butter mix alternating with milk and vanilla.
4. Chill dough.
5. On floured board, roll out dough 1/2" thick. Using a 2" cutter, cut out cookies.
6. Place cookies on a greased or sprayed cookie sheet.
7. Cover dough with a teaspoon of filling. Top with another cookie and press edges together with tines of a floured fork.
8. Bake in 400°F oven for 10 minutes.
Title: "old-Fashioned" Banana Pudding
Ingredients:
- 1 1/3 granulated sugar
- 4 eggs
- 1/2 all-purpose flour
- 3 cornstarch
- 3/4 brown sugar
- 3 2% low-fat milk
- 1 sweetened condensed milk
- 1/2 salt
- 1 lemon juice
- 1/2 cinnamon
- 2 vanilla extract
- 1/3 butter
- 6 firm bananas
- 1 confectioners' sugar
- 8
- 1
- 1/4
Instructions:
1. Combine the salt, cinnamon, flour, and cornstarch in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
2. Mix combine (to make custard) sugar, and eggs together well (just use a fork or whisk, but beat them well.) in a large heavy nonstick sauce pan pot.
3. Add "flour mix", lemon juice, and milk to pan slowly, stirring constantly.
4. Bring to a gentle boil, heating over a low to medium-high heat, stirring constantly, to avoid scorching,. And when the mixture begins to thicken, add the butter, continuing to stir. Reduce heat to low; bring to a simmer and cook for 1 minute, stirring constantly. Keep boiling, stirring, and cooking, about 5 to 10 minutes, until mixture thickens, reaching a nice pudding consistency. (believe me, you will know when this happens! It seems like it takes "forever"), [Note: If you're working with an electric cooktop, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches.] then remove from heat.
5. Remove from heat; and add vanilla, and mix stir in well. Let cool slightly.
6. In serving bowl, 3 quart glass casserole dish, or a 9 inch by 9 inch baking dish, line the bottom with a layer of 1/3 of the vanilla wafers, and then line the sides with more vanilla wafers.
7. Peel the bananas and slice into 3/8-inch rounds. Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.
8. I usually have this step finished before I begin to make the custard.
9. And place a top layer of banana slices, with 1/3 of the banana slices, in the baking dish on top of the vanilla wafers, enough banana slices to cover the bottom. Don't stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge.
10. Pour, spreading as necessary, 1/3 of the "custard" pudding mixture, over the banana layer.
11. Repeat layering, staring with the vanilla wafers, then using bananas, then ending with custard on top.
12. Place some vanilla wafers around the edge of the casserole, tucked into the pudding.
13. Note: Pudding will be a bit soupy when you first remove it. Let it cool at least an hour before serving.
14. Serve warm or chilled.
15. Refrigerate for at least 4 hours.
16. Chill deep bowl and beater.
17. Then place in bowl and beat together until stiff:
18. 1 cup chilled whipping cream (35 or 40 percent).
19. 1/4 cup sifted confectioner's sugar.
20. Flavoring, if desired.
21. Top with whipped topping.
22. Refrigerate unused portions.
Title: Kittencal's Bakery Buttercream Frosting/Icing
Ingredients:
- 1/2 shortening
- 1/2 butter
- 4 -6 margarine
- 1/4 half-and-half cream
- 1/2 milk
- 2 salt
- 5 vanilla
- 2 -4 confectioners' sugar
Instructions:
1. In a large bowl using an electric mixer at medium speed beat together the shortening and margarine or butter with cream, salt almond extract and vanilla until smooth (about 3 minutes).
2. Add in sifted confectioners sugar starting with 4-1/2 cups; beat very well until smooth and fluffy, adding more confectioners sugar or cream or milk until you achieve desired consistency.
3. Add in the food coloring or Flavor Creation powder (if using) until the desired shade is achieved.
Title: Orange Cake, Ancona Style (torta Di Arance All'anconetana)
Ingredients:
- 2 flour
- 3 flour
- 3 eggs
- 4 oranges
- 1 sweet butter
- 3 butter
- 2 sugar
- 1 sugar
- 2 1/4 baking powder
- 2 sugar
- 3
Instructions:
1. Note: If you are in southern Europe and have access to Italian or Spanish blood oranges, use those; If not, California blood oranges are not a good substitute; You will have to forgo the color for the flavor of a tangelo or temple orange.
2. Preheat oven to 350°F.
3. Thickly butter a tube pan and dust with flour.
4. Note: You can also use a bundt pan, but make sure it is a heavy one--as heavy as your tube pan.
5. Put flour, eggs, grated ornage peel, 4 tablespoons softened butter, sugar and ouzo in a food processor and process until all ingredients are incorporated.
6. Add milk and baking powder and process again to incorporate.
7. Pour mixture into prepared pan and place in upper level of pre-heated oven.
8. Bake for at least 45 minutes, until top of cake becomes colored a rich gold.
9. Place pan over a wine bottle or other receptacle to cool slightly.
10. Loosen the edges of the cake with a sharp knife.
11. Invert onto a plate.
12. While cake is still warm, poke many holes into it, using a chopstick or similar implement.
13. Pour the sweetened orange juice into the holes, filling them to the brim.
14. Within an hour, the cake will have absorbed the juice.
15. Serve at room temperature.
16. Note: The cake will keep for up to a week in the refrigerator, fully covered by plastic wrap.
Title: Scotty Peanut Butter Bars
Ingredients:
- 2/3 butter
- 1/2 margarine
- 1 1/3 brown sugar
- 1 flour
- 1 sugar
- 1 light corn syrup
- 1 1/4 creamy peanut butter
- 3 butter
- 3 powdered sugar
- 1 milk
- 3 vanilla
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. For the crust, cream the butter and brown sugar together until light and fluffy. Add the flour and mix well (mix may be a little dry). Press into the bottom of an ungreased 9 by 13 inch pan. Bake for 15 minutes or until done, watch closely so it doesn't get to brown, it should be pale in color. Cool completely.
3. For the topping, combine the sugar and corn syrup in a large saucepan and bring to a boil. Remove from heat and add the butterscotch chips and peanut butter, mix well until the chips are completely melted and the peanut butter is throughly mixed through. Stir in the corn flakes and carefully spread over the crust.
4. For the frosting combine the melted butter and cocoa together until smooth, add the powdered sugar, vanilla, and milk and mix well until reaching a spreading consistancy. You may have to add more milk to achieve this. May frost while the bars are still warm. Cool and cut into bars. Enjoy.
Title: Easy April Fools Day Potato Salad
Ingredients:
- 4 apples
- 3 1/4 pudding
- 2
Instructions:
1. Peel and core 4 apples. Cut into bite size chunks.
2. Add vanilla pudding from pudding cups and stir until combined.
3. If you want a more yellow/mustard-like faux potato salad, add 1-2 drops of yellow food coloring.
4. Place in your favorite potato salad serving dish.
5. Serve and yell “April Fool!” -- .
Title: Coconut Tapioca Pudding
Ingredients:
- 1 half-and-half
- 1/3 sugar
- 1 lime, zest of
- 2 coconut milk
- 2 instant tapioca pudding mix
- 1 egg
- 1 ground ginger
- 1 pure vanilla extract
- mango
Instructions:
1. In a medium saucepan, bring the half and half, sugar and lime peel to a boil, stirring often, over medium-high heat. Let cool for 2 minutes.
2. Strain the mixture into a bowl and discard the peel; rinse and dry the saucepan.
3. In the saucepan, combine the half and half mixture with the coconut milk and tapioca; let stand for 10 minutes.
4. Whisk in the egg and ginger and bring to a boil, whisking constantly, over medium-low heat.
5. Remove from the heat and stir in the vanilla.
6. Transfer to a medium bowl. Press plastic wrap onto the surface of the pudding to prevent a skin from forming; let cool to room temperature, then refrigerate until chilled.
7. Serve with the mango.