Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.
Pei Wei Asian Diner Mango Ginger Tart
MANGO GINGER TART
Pei Wei Asian Diner Restaurant Copycat Recipe
1 1/4 cups graham cracker crumbs
1/2 cup shredded coconut
1/4 cup granulated sugar
1/3 cup butter, melted
2 cups heavy cream
1/2 teaspoon vanilla extract
1 1/2 tablespoons gelatin
5 egg yolks
1/2 cup granulated sugar
1 1/4 cups mango puree (jar of chilled fresh mango, drain syrup then puree)
1 fresh mango, slice into 1/8 inch slices (optional)
candied ginger, slice into thin strip (optional)
Melt the butter in microwave. Mix the sugar, coconut & graham cracker crumbs in a mixing bowl. Slowly add the butter to crumb mixture, mixing in between until crumbs hold together when squeezed in your hand.
Spread a little butter on a standard foil pie pan. Press crust in an even layer to fill pan, all the way up on the sides as well. Bake in a 300 degree F oven for 12 minutes or until lightly browned. Remove and let cool.
Place 1 1/4 cup of the heavy cream in a small sauce pan & add the vanilla extract. Place on low heat.
As the cream warms very slowly, sprinkle in the gelatin while whisking the cream so it does not
In a separate bowl, whisk egg yolks & sugar together until fluffy and light yellow. Once the cream comes to a simmer, remove from stove, pour a little of the warm cream into the egg mixture and whisk to temper the eggs. Add a little more cream to temper the eggs, then pour that mixture back into the sauce pan of remaining cream. Turn heat back on low, and stir slowly & constantly until cream mixture thickens but does not curdle. Once it thickens, remove from heat and place in a mixing bowl over another mixing bowl filled with ice. This is to cool the mixture down quickly.
While cooling down the mixture, whisk in the mango puree. In another mixing bowl, beat the remaining 3/4 cup of heavy cream into whipped cream with stiff peaks (Cream peaks should hold up and not move once you stop whipping).
Once mango mixture is cool, fold in whipped cream gently making your filling light & fluffy. Pour
filling into pie crust mounding a peak in the center. Place in refrigeration until it stiffens and gets solid. Once chilled, garnish each slice with fresh mango slices and candied ginger. Serves 8.