Drink Recipes || Dessert Recipes

Menu:
Mangosteen Bars
Mangosteen Mousse
Mangosteen Syrup
Sweet and Syrupy Mangosteen-Lime Glaze

Mangosteen Bars
With a buttery shortbread crust, a soufflé-like mangosteen filling, and a surprise layer of fruity mangosteen syrup in the middle, these simple cookie bars are addictive. You’ll need a cup of mangosteen syrup, so plan ahead.

Crust:
1 cup all purpose flour
1/4 cup sugar
1/4 teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes

Filling:
3/4 cup sugar
2 large eggs
½ cup Mangosteen Syrup (see recipe)
1 tablespoon all purpose flour
1/2 teaspoon baking powder
Pinch of salt
½ cup Mangosteen Syrup (see recipe)

For crust: Preheat oven to 350° Fahrenheit. Line a 7” x 11” x 2” baking pan with foil and spray foil with nonstick cooking spray or grease with butter.  In a food processor, blend together flour, sugar, and salt. Add butter and process until mixture resembles a fine meal. Pour dough into prepared baking pan and press into an even layer on the bottom of pan. Bake crust until light golden brown, about 25 minutes.

Prepare filling: Combine 3/4 cup sugar, eggs, ½ cup mangosteen syrup, 1 tablespoon flour, baking powder, and salt in a food processor. Blend until smooth.

Remove crust from oven (leave oven on) and drizzle the mangosteen syrup over the hot crust, spreading it into an even layer with a spatula. Pour the filling evenly over the syrup layer and return pan to oven. Bake about 30 minutes, until filling sets and begins to brown at the edges. Transfer pan to rack and cool to room temperature.  Cut into squares and serve, or store in an airtight container in the refrigerator for up to 1 week.   Makes 16  bars.  

Mangosteen Mousse
1 envelope (1/4 ounce) unflavored gelatin
2 cups Adam’s 100% Adam's 100% Mangosteen Nectar, divided
1 1/2 cups chilled heavy cream
1/3 cup sugar
pinch of salt
1/2 tsp vanilla extract

In a medium saucepan, combine gelatin with ¼ cup of the mangosteen juice. Stir to soften, about 1 minute, then cook over low heat 1 to 2 minutes until gelatin dissolves. Add the remaining Adam's 100% Mangosteen Nectar and cook, stirring, over medium heat for 5 minutes. Remove mixture from heat and set aside to cool completely.  In a large bowl, beat the cream, sugar, and salt until the mixture holds stiff peaks. Whisk in vanilla extract. Whisk about ½ cup of the cream mixture into the cooled mangosteen mixture until fully incorporated. Next add about a quarter of the mangosteen mixture to the whipped cream, whisking until fully incorporated. Repeat 3 more times until all of the mangosteen mixture has been incorporated into the cream. Spoon mixture into small individual serving dishes and chill until set, at least 2 hours.  Makes about 8 cups.

Mangosteen Syrup
The flavor of the mangosteen can be concentrated by reducing the juice down. This tart-sweet syrup is delicious over ice cream, mixed with plain or vanilla yogurt, or drizzled over creamy, salty blue cheese.

To make syrup: Place 2 cups Adam’s 100% Adam's 100% Mangosteen Nectar into a medium saucepan over medium-high heat. Bring to a boil and reduce heat to medium-low. Cook, stirring frequently, until mixture is thick and reduced by half, about 35 to 40 minutes.

Store syrup in a tightly covered jar in refrigerator for up to 1 week.

Makes about 1 cup.

Sweet and Savory Mangosteen-Lime Glaze
This sweet-savory glaze is perfect for grilled pork chops, but also works well with fish (try seared ahi tuna), poultry, or steak.

2 cups Adam’s 100% Mangosteen Nectar
¼ cup soy sauce
2 tablespoons rice vinegar
1 tablespoons (packed) brown sugar
Juice of half a lime

Place Adam's 100% Mangosteen Nectar, soy sauce, rice vinegar, and brown sugar in a medium saucepan and bring to a boil over medium high heat. Reduce heat to low and cook, stirring occasionally, until mixture has reduced by half and reached a syrupy consistency, about 35 to 40 minutes. Glaze can be made up to 2 days ahead and kept, covered, in the refrigerator until ready to use.  To serve glaze, bring to a simmer over medium heat. Just before serving, stir in lime juice.  Serve glaze drizzled over grilled or seared meat, fish, or poultry.  Makes about 1 cup.