Mango-Peach Po'e

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    Recently,  I shared my method of canning peaches and then I showed how I made peach pancakes with some of the leftover peaches.  The peach pancakes only took a few peaches, and so I still had a few left.  I also had some nice ripe mangoes.  I decided to try doing what I do with leftover ripe bananas, and that is make Po'e! (I know, I originally spelled it Poi, but I don't speak Tahitian.)

Here it is before I poured coconut milk on it. It is like a fruity pudding.

     First, you have to peel and mash up your fruit.  There are many methods for mashing.  You could puree it in your food processor or blender. (Read here about the blender that I love! )  Or, you can use an immersion blender, right in your pot.  This time, because this was a small batch, I used a manual potato masher.  I enjoy the left over little chunks of fruit in my po'e.  But, if you want it smooth, you had better use the immersion blender! Here is the simple process that I use for po'e.

Mango-Peach Po’e
 
1 ripe, peeled peach (nice and soft)
2 ripe mangos (nice and soft)
¾ c. sugar
3 T corn starch
​Chilled Coconut Milk
 
   Peel and mash up your fruit. Stir all of the ingredients together in a pan.  Cook over medium heat until it bubbles and the juices get clear.  Spoon into bowls and top with the coconut milk.  Yum! 

Warm Po'e with cold coconut milk! So, so good! This is the thick coconut milk that you find in a can, not the kind that is a cow milk replacement.

     What is your mashing tool of choice?  I have had a flat potato masher for years, but I have started using the nylon one to keep from scratching my nonstick pans. I don't use my immersion blender for potatoes, but I love it for refried beans and for pureeing soup!  You can shop for one here!