Mango Barbecue Chicken
4 boneless chicken breasts
1 cup mango nectar
¼ cup barbecue sauce
¼ tsp red pepper flakes
1 tsp sesame oil
Salt and pepper to taste
Season chicken with salt and pepper.
Combine mango nectar, barbecue sauce and red pepper flakes in a bowl. Marinate chicken for about 4 hours or overnight.
Remove chicken from marinade and put remaining marinade in a sauce pan and simmer for about 20 minutes or until reduced to about ½ cup. Add sesame oil.
Grill chicken basting regularly with reduced marinade for 7-10 minutes on each side or until chicken is cooked through and juices run clear.
Passion Fruit Caipirinhas — A Favorite In Brazil
3oz Dafruta Passion Fruit nectar
1 ½ oz cachaca (may substitute vodka)
2 tsp superfine granulated sugar
4 lime wedges
Put lime wedges and sugar in a short 8oz glass and mash by pounding and pressing with a wooden spoon until the sugar is dissolved. Fill glass to the top with small ice cubes. Add passion fruit nectar and cachaca. Still well.
1 ½ cups any flavor Dafruta nectar, chilled
1 ½ cups vanilla ice cream or frozen yogurt
Blend all ingredients in blender until smooth.
Kids loves these on hot summer days!
Take any flavor Dafruta Nectar and pour into popsicle molds and freeze.
Passion Fruit Mousse
Make this delicious Brazilian dessert at home using Dafruta Passion Fruit concentrate.
½ bottle of Dafruta Passion Fruit concentrate
1 can sweetened condensed milk
1 can table cream (Media Crema by Nestle). Found in Hispanic sections of grocery stores
You will need equal amounts of the sweetened condensed milk and table cream. The table cream cans are usually smaller so you might need more than 1 can. You can use the sweetened condensed milk can to measure the same amount of table cream.
Pour all ingredients into a blender. Blend for a couple of minutes until air bubbles appear. Pour into individual dessert cups. Chill until cold and set. Makes 5-6 servings.
Jamaican Guanabana Drink Recipe
1 Can of Dafruta Guanabana consentrate (15 oz)
1 can Sweetened Condensed Milk
1 tsp grated Nutmeg
2 Tbsp fresh Lime Juice
1 tablespoon Vanilla extract
3 cups of Water
*For sweeter version: Add 2 Tbsp sugar
**For a lighter version: Omit sweetened condensed milk and sweeten with sugar to taste
Serve chilled with or without ice cubes. Add a dash of nutmeg to each glass before serving.
Soursop Cake, Bizcocho de Guanábana
Sponge Cake (size 7”x 7”):
4 eggs separate
1 cup sugar (200 g)
2 Teaspoons vanilla (10 ml)
1 ½ cup all purpose flour (195 g)
pinch of salt
½ cup milk (118 ml)
½ cup butter (1 stick)
1 teaspoon grated lemon
1½ teaspoon baking powder
Syrup (to moisten the cake):
½ cup sugar (100 g)
½ cup of Dafruta Guanabana concentrate (pre-mix into juice before measuring) (118 ml)
½ cup water (118 ml)
Soursop Pastry Cream (yields more than enough):
2 cups milk divided (475 ml)
¼ cup cornstarch
2 egg yolks
¾ cup sugar (150 gr)
1½ cup pulp of soursop
1 cup egg whites (8-ounce exactly)
2 cups granulated sugar (400 gr)
½ cup water (110 gr)
1 teaspoon vanilla (5 ml)
1. Prepare the soursop pastry cream preferably the day before. Preheat the oven to 350˚F. Grease two cake pans of 7 “(18 cm) or one 4-inch (10 cm) tall and line with wax paper at the base.
2. Heat the milk with the butter just until melted and add the lemon zest, reserve. Beat the egg whites at maximum speed until soft peaks is reached. Add the egg yolks one by one, then gradually add the sugar and vanilla.
3. Mix flour and salt; sift. Add the flour mixture to eggs slowly, on stir speed of a kitchenAid speed or fold with a spatula. Add the warm milk and finally the baking powder.
4. Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool and coat with syrup using a brush.