http://www.boxcarkitchen.com/ a big dinner from small onions en Thu, 25 Sep 2008 21:44:23 +0200 http://blogs.law.harvard.edu/tech/rss Dotclear http://www.boxcarkitchen.com/post/2007/07/15/Mango-Tatin#c171 urn:md5:474a8d94e40c6f8240b2c03b69b19ae1 Fri, 27 Jul 2007 01:21:04 +0200 brilynn <p>I always undercook my caramel. Not on purpose, but I get so paranoid that it'll burn that I usually pull it off the heat too soon.<br /> Mangoes are good no matter what you do with them.</p> http://www.boxcarkitchen.com/post/2007/07/15/Mango-Tatin#c170 urn:md5:e396283e1b1104fa55586e0d059e0e90 Wed, 18 Jul 2007 14:11:59 +0200 Roxanne <p>Although I've seen other mango tatin recipes, I am appreciating the fully ripe mango use in your recipe, rather than an underripe fruit. Mango flavor is so intense when ripe. Paired with the darker caramel in your recipe ~ sounds richer all around. Thanks for the posting!</p> http://www.boxcarkitchen.com/post/2007/07/15/Mango-Tatin#c169 urn:md5:629cae31c532cb89b4e695d6737f478b Tue, 17 Jul 2007 05:48:49 +0200 Tartelette <p>Well you know that many people can't be wrong about mango tatins! They look delicious indeed!</p>