Black Pepper Mango Sorbet Food

MANGO SORBET

Steps:

• Whisk the mango nectar, sugar, sweetened lime juice together, and vodka in a large measuring cup to dissolve the sugar. Chill in the refrigerator for 2 to 3 hours, until cold.
• Pour the mango mixture into an ice cream machine and churn until frozen and slushy, following manufacturer's directions. Freeze until solid, another 2 to 3 hours.

MANGO CHILE SORBET

Steps:

• Tip: mango chunks are easier to chop if still frozen.
• In a large bowl, combine all ingredients and let sit for 30 minutes.
• Pour mixture into a 1-quart ice cream maker and freeze according to manufacturer's instructions.
• Serve immediately, or transfer to 1-quart container and freeze for future use.

MANGO SORBET

Steps:

• Peel the mangoes with a vegetable peeler, cut as much of the flesh away from the stone as you can, put it in a food processor or blender.
• Add the sugar, lime juice and 200ml water. Blend for a few minutes, until the mango is very smooth and the sugar has dissolved - rub a little of the mixture between your fingers, if it still feels gritty, blend for a little longer. Pour into a container and put in the freezer for a few hours.
• Scrape the sorbet back into the blender (if it's very solid, leave at room temperature for 5-10 mins first). Whizz until you have a slushy mixture, then pour back into the tin and freeze for another hour or so.
• Repeat step 3. Freeze until solid (another hour or two). Will keep covered in the freezer for three months.

MANGO-BLACK PEPPER GLAZED GRILLED PORK CHOPS

Steps:

• Place vinegar, sugar and peppercorns in a saucepan and reduce until thickened, strain into a bowl whisk in mango puree and let cool. Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze.

MANGO SORBET WITH TEQUILA

Steps:

• Pour about 1/2 ounce gold tequila into shot glasses and add small scoops of mango sorbet, then sprinkle with chile-lime seasoning.

GLAZED MANGO WITH SOUR CREAM SORBET AND BLACK PEPPER

Steps:

• Peel mangoes. Cut in thirds horizontally, leaving the pit in middle section. Place each portion without pit cut-side down on a work surface, and with a large knife cut into 8 slices perpendicular to the cutting board. Gently push down on slices so they spread out and overlap slightly.
• Sliver enough mango flesh left around the pits to make 1/2 cup. Set slivers aside.
• Butter a baking sheet large enough to hold mangoes in a single layer. Heat the broiler.
• Melt remaining butter in a large nonstick skillet. Use a spatula to place each sliced mango third in the pan so they keep their shape. Cook over medium heat about 5 minutes, sprinkling with two tablespoons sugar, and basting with pan juices.
• With spatula, transfer mangoes to baking sheet, place under broiler, and broil until edges just start to color. Do not overcook. Set mangoes aside.
• Add remaining sugar to juices in skillet, and cook over medium heat until juices start to caramelize. Add lemon juice, and continue to cook, stirring, until amber colored. Season lightly with pepper. Spoon on mangoes.
• Place a sliced caramelized mango third in each of 4 shallow soup plates. Spoon passion fruit sauce around each, and scatter raw mango slivers around. Top each with a large oval scoop of sour cream sorbet, sprinkle 1/4 teaspoon coarse pepper on top and serve at once.