By Glenn Moehlin
Recipe: Yields approx. 32 to 40 ea.
10 cups organic all purpose flour
2 cups. brown sugar
4 Tbls. baking powder
1 Tbsp. sea salt
1 Tbsp. ground ginger
1 tsp. red
1/2 tsp. cheyenne pepper
1 Lb. all natural butter (cold, med. cubes)
1 1/3 cups half n half
1 cup mango puree
1/4 cup cider vinegar
1 1/2 cups crystalized ginger
6 cups frozen mango chunks
(cut in half )
1 1/2 cups raisins
1 1/2 cups golden raisins
Soak the raisens in a cup of warm water for about 15 minutes tossing every few minutes while you gather the rest of your ingredients. Cut the mango chunks in half as they are
large chunks while still frozen then return to the freezer until you are ready to combine everything. Cut the crystalized ginger into julienne strips. Measure out the soy milk, mango puree and vinegar, then combine together. Cube the cold butter into medium
size pieces. Return to fridge until your ready to combine all the ingredients together. Sift together the flour, sugar, baking powder, salt, ground ginger and cheyenne pepper in a large mixing bowl. Drain the raisins.
Add cold cubed butter to dry ingredients
and using a pie dough blender cut the butter in until you get a crumbly consistancy. Toss in the raisens, crystalized ginger and frozen mango, toss again, then dig a well in the center of bowl. Pour in the wet ingredients and mix together until
all batter is wet. Do not over mix. You can divide into four equal parts and roll out on a floured table. Cut into triangles or scoop them out like I do. Brush with egg wash (2 eggs, 1/2 cup half n half).
Bake on sheet pan w/parchment paper or a
non-stick cookie sheet. Bake at 350 degrees for about 45 minutes or until golden brown. Brush with Mango Glaze as soon as they come out of the oven.
1 Lb. powdered sugar
2 tsp. ground ginger
1/2 cup mango puree
1 Tbls. cider vinegar
Put sifted powdered sugar into mixing bowl, add ground ginger. Whisk in (hot) mango puree and vinegar until smooth.
Serve fresh while still hot and enjoy!
Recipe by: Glenn Moehlin
"We are not failing as long as we are trying. "