Empanadas de manjar blanco, or manjar empanadas is a simple and traditional recipe from the state of Veracruz in Mexico. You can easily make them at home and they are sure to be a hit with everyone.

What are Empanadas de Manjar?

This recipe is a delicious dessert that your taste buds will enjoy. It is a sweet variation of normal empanadas, which traditionally are filled with cheese or meat. The word empanada comes from the verb “empanar” in Spanish, which means to wrap in bread or dough. They were originally made by travelers who liked to pack them when they went out to work or to travel since they were easy to carry.

This version of empanadas de manjar is how they are prepared in Veracruz, Mexico and they are very popular year-round, but even moreso during the Christmas holiday season. There are different types of manjar, but today I will share how to make manjar de arroz (rice manjar). There is nothing better than enjoying these delicious empanadas with creamy hot chocolate on a cold afternoon. It has a perfect combination of flavor, aromas, and textures that people of all ages will enjoy.

You can follow the same instructions for making these empanadas, and fill them with something else such as dulce de leche, jam, caramel, cream cheese, or fruit. There are so many options, and you will have fun finding what you enjoy the most!

How do you make Manjar Empanadas?

This is a simple recipe that anyone can make. The secret is in the masa, or dough, of the empanadas. It is important to knead it well and let it rest for about an hour before filling and frying them.

You will need the following ingredients to get started – the first set of ingredients are for the manjar and the next set are for the empanadas:

• Rice
• Evaporated milk
• Whole milk
• Sweetened condensed milk
• Sugar
• Water
• Cinnamon stick
• vanilla extract
• raisins (optional)
• ground cinnamon

• Flour
• Sugar
• Olive oil
• powdered milk (optional)
• Salt
• warm water
• Oil (for frying)

To make this, you will need to make the manjar in advance by following these steps.

Manjar

Rince the rice first, and add it to a large bowl of water and the cinnamon stick for at least 3 hours and let it soak.

When the rice is softened, blend it in the blender with half of the water that you used to soak it and the cinnamon. Next, add the rest of the soaking water to a large pot with a small piece of cinnamon stick and let it boil before lower the heat and letting it simmer.

Add the blended rice mixture to the pot a little bit at a time, stirring constantly so it doesn’t stick to the pot. When it starts to thicken slightly, add the whole milk and stir for about five minutes. Add the evaporated milk and condensed milk and the sugar and continue stirring. If you are using raisins, you can add those at this point also.

Let it cook for about 5 more minutes and set aside to use in the next part of the recipe.

Empanada Dough

Add the flour to a large bowl or baking dish and make a large hole in the middle (like a volcano). In the center, add the sugar, salt, powdered milk, and olive oil. Add the water a litle bit at a time as you slowly mix the ingredients together until it reaches a smooth and pliable texture. You will know it is done when it doesn’t stick to your hands anymore.

Add the dough to a bowl that is coated in a small amount of oil and cover with plastic wrap or a towel and let it rest for about an hour.

Remove the dough from the bowl at this point and knead it for a few seconds and then stretch it out into a tube shape and cut it into equal portions before rolling each portion into a ball shape.

On a floured surface, using a rolling pin, flatten each ball into a thin tortilla. Add the manjar to the center and fold in half. Close the empanada by lightly pressing down on the joined edges, making sure that it is sealed well so they do not open when you fry them.

Fry each empanada in a frying pan with oil for about two minutes each. Remove and place on a paper towel, sprinkling sugar over the top. Serve warm with hot chocolate!

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• How To Make Authentic Sweet Tamales (3 Different Varieties)
• Authentic Mexican Fried Empanadas Recipe
• Lemon Carlota
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Empanadas de Manjar

Empanadas de manjar, or manjar empanadas is a sweet version of a Mexican classic, originating in Veracruz. Check out the recipe below!

Course Dessert

Cuisine Mexican

Keyword Manjar

Prep Time 6 hours hours

Cook Time 20 minutes minutes

Servings 20 Empanadas

Calories 337kcal

Author Charbel Barker

Ingredients

For the Manjar

• 1 Cup Rice
• 1 Can Evaporated Milk 8 oz
• 2 Cups Whole Milk
• 1 Cup Sweetened Condensed Milk
• 2 tbsp sugar
• 1 liter water
• 1 cinnamon stick
• 1 tsp vanilla extract
• 100 grams raisins optional
• 1 tsp ground cinnamon

For the Empanadas de Manjar

• 4 cups flour
• 6 tbsp sugar
• 6 tbsp olive oil
• 2 tbsp powdered milk optional
• 1/2 tsp salt
• 1 cup warm water
• 1/2 cup canola oil
• 2 cups Manjar from previous steps

Instructions

For the Manjar

• Rince the rice first, and add it to a large bowl of water and the cinnamon stick for at least 3 hours and let it soak.
• When the rice is softened, blend it in the blender with half of the water that you used to soak it and the cinnamon. Next, add the rest of the soaking water to a large pot with a small piece of cinnamon stick and let it boil before lower the heat and letting it simmer.
• Add the blended rice mixture to the pot a little bit at a time, stirring constantly so it doesn't stick to the pot. When it starts to thicken slightly, add the whole milk and stir for about five minutes. Add the evaporated milk and condensed milk and the sugar and continue stirring. If you are using raisins, you can add those at this point also.
• Let it cook for about 5 more minutes and set aside to use in the next part of the recipe.

For the Empanadas

• Add the flour to a large bowl or baking dish and make a large hole in the middle (like a volcano). In the center, add the sugar, salt, powdered milk, and olive oil. Add the water a litle bit at a time as you slowly mix the ingredients together until it reaches a smooth and pliable texture. You will know it is done when it doesn't stick to your hands anymore.
• Add the dough to a bowl that is coated in a small amount of oil and cover with plastic wrap or a towel and let it rest for about an hour.
• Remove the dough from the bowl at this point and knead it for a few seconds and then stretch it out into a tube shape and cut it into equal portions before rolling each portion into a ball shape.
• On a floured surface, using a rolling pin, flatten each ball into a thin tortilla. Add the manjar to the center and fold in half. Close the empanada by lightly pressing down on the joined edges, making sure that it is sealed well so they do not open when you fry them.
• Fry each empanada in a frying pan with oil for about two minutes each. Remove and place on a paper towel, sprinkling sugar over the top. Serve warm with hot chocolate!

Nutrition

Serving: 1Empanada | Calories: 337kcal | Carbohydrates: 47g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 114mg | Potassium: 237mg | Fiber: 1g | Sugar: 16g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 1mg

The post Authentic Empanadas de Manjar Recipe (Manjar Empanadas) appeared first on My Latina Table.

Mexico may be more known for its antojitos, like tacos, tostadas, empanadas, and more, but we also have some tasty desserts! Today I am going to share with you one of my favorite desserts, which is mango gelatina, made with fresh mangoes and also includes cream cheese to give it an even creamier texture.

Making homemade gelatin is really pretty simple, and there are many different combinations and ways to do it. Of course you can just buy the pre-flavored packets at the store, but making everything from scratch is an even better way to do it. I personally prefer to make this tasty mango dessert and others from home, especially on a hot day where the whole family is craving something sweet and delicious.

What is Mango Gelatin?

Mango gelatin, or in Spanish, Gelatina de Mango, is creamy, sweet, and a favorite dessert in my family. It is best when you can use ripe mangoes since they tend to be sweeter which will result in a better end result for this recipe. Gelatin in general is a favorite among children, and my kids are no exception. Whenever I make any variety, they gobble it up as fast as they can, but the mango flavor is always one of their favorites.

This tasty dessert is easy to make and won’t cost a lot of money either, so it is a perfect option for any family.

How do you make Mango Gelatin?

Like I said above, this recipe is easy to make and uses simple ingredients. You will need the following to get started:

• Large, ripe mangoes (manila or ataulfo work great)
• Whole Milk
• Evaporated Milk
• Sweetened condensed milk
• Mexican crema
• Cream cheese
• Unflavored gelatin powder
• warm water

Once you have gathered the ingredients, you will need to follow the instructions below.

First, you will need to sprinkle gelatin in the water and mix well to dissolve the gelatin powder. Let sit for about 15 minutes.

Next, peel the mangoes and cut the mango into medium-sized mango cubes. Add them to your blender or food processor with the whole milk and blend until it reaches a somewhat thick consistency.

Add the above mixture to a medium sized pan and and heat over medium heat, stirring often and not allowing it to boil. After about 5 minutes, lower to the lowest heat possible.

The next step is to heat the previously prepared gelatin mixture in the microwave for about 30 seconds so that it returns to a liquid state. Add to the pan with the fresh mango purée and mix well until completely disssolved. Remove from heat and let cool.

The final step is to blend the cream cheese, evaporated milk, crema, and sweetended condensed milk in a blender, adding that mixture to the mango mixture and stirring well. Add this to the gelatin mold of your choice and refrigerate for a minimum of 3-4 hours.

Check out these other desserts!

• The Most Delicious and Authentic Chocoflan Recipe
• The Best (and easiest) Flan Napolitano Recipe
• Lemon Carlota 
• Authentic Mexican Buñuelos Recipe
• Delicious Mexican Mosaic Gelatin Recipe (Gelatina de Mosaico)
• The Best Churros Recipe with Sweet Piloncillo Dipping Sauce

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Creamy Mango Gelatin

This creamy mango gelatin is a perfect dessert for any time of year that will have you and your guests asking for more.

Course Dessert

Cuisine Mexican

Keyword dessert, gelatin, gelatina, mango, postre

Prep Time 30 minutes minutes

Refrigeration Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 10 Slices

Calories 246kcal

Author Charbel Barker

Ingredients

• 4 Ripe Mangoes
• 1/2 Cup Whole Milk
• 1 Can Evaporated Milk 14 oz
• 1 Can Condensed Milk 14 oz
• 1 Can Table Cream Crema Mexicana 8 oz
• 1 box Cream Cheese 8 oz
• 10 tsp Unflavored Gelatin
• 1/2 Cup water

Instructions

• Sprinkle the unflavored gelatin into the water in a bowl and stir well. Let rest for 15 minutes.
• Peel the mangoes and cut them into medium sized cubes.
• Add the mangoes to a blender with the whole milk and blend. The consistency will be a bit thick.
• Add the above mango mixture to a medium sized pan and heat over medium heat for about 5 minutes, not allowing it to boil. After 5 minutes have passed, lower heat to the lowest possible setting.
• Put the bowl with the unflavored gelatin mixture in the microwave for about 30 seconds to return it to a liquid state.
• Add the gelatin mixture to the mango mixture in the pan and stir until dissolved. Remove from heat and allow to cool.
• Blend the cream cheese, evaporated milk, condensed milk, and table cream in a blender.
• Add the above mixture to the mango mixture and stir well. Place in a large bundt pan and refrigerate for a minimum of 3-4 hours.

Nutrition

Serving: 1Slice | Calories: 246kcal | Carbohydrates: 38g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 102mg | Potassium: 412mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1108IU | Vitamin C: 32mg | Calcium: 232mg | Iron: 0.3mg

The post Creamy Mango Gelatin (Gelatina de Mango) appeared first on My Latina Table.