Here are the two last-minute dishes that I am taking to Nupur's Blog Bites 9: Holiday Buffet. I made this White-chocolate Mango Pie a couple of weeks back for an ugly sweater party. And I also made Mango-Ricotta cardamom cookies last night for Xmas.
The pie was assembled in a puff pastry shell that I had waiting to be used up. I grated mango-chili dark chocolate on the shell before adding the filling. The recipe for the filling was adapted from here. I used a pack of Trader Joe's frozen mango chunks. Soften the mango with a little water on the stove top. I added about 3 tbsps of sugar and let it cook for a few minutes. Once I could mash the mangoes, I added 1/4 cup of white chocolate chips, 1/2 a can of frangipane (almond paste). Then I powdered about 2 tbsps of tapioca pearls and added the powder to the simmering mango mixture. A small pinch of salt and the whole thing simmered for a few minutes. Then the filling went it the shell, and was baked at 350F for about 40 minutes.
I added snowflakes with a mix of white-chocolate and cardamom, but as you can see, I have ways to go on my squeeze-bottle skills. The pie also needed more cooling before we sliced it. That didn't matter though as the plate was empty by the end of the evening!