Coconut Mango Sorbet Food

COCONUT SORBET WITH MANGO

Steps:

• Blend ingredients and freeze in an ice-cream maker.

ALL-FRUIT MANGO SORBET

Steps:

• Peel the mangoes, cut the flesh from around the pit and cut into approximately 1/2-inch chunks (you should have about 4 cups). Arrange the chunks in a single layer on a baking sheet, and loosely cover with plastic wrap. Freeze the mango until hard, at least 4 hours up to overnight.
• Meanwhile, preheat the oven to 350 degrees F. Spread the coconut out on a rimmed baking sheet, and bake until lightly golden and toasted, about 4 minutes, tossing about halfway through.
• Once the mango is completely frozen, transfer it to a food processor. Add 1/4 to 1/2 cup hot water, and process the mango until completely smooth; turn the food processor off and stir with a wooden spoon or spatula as needed. The finished texture should be like creamy sorbet (a few small chunks of mango are fine). Scoop the sorbet into 4 serving glasses or bowls, squeeze a quarter of a lime over each, drizzle with honey if using and sprinkle with toasted coconut.

COCONUT MANGO SORBET

Steps:

• In a small saucepan boil the water with the sugar, stirring, until the sugar is dissolved, simmer the mixture for 5 minutes, and remove the pan from the heat. Let the syrup cool to room temperature and chill it, covered, until it is cold. In a blender purée the mango with the pineapple juice, the cream of coconut, the lime juice, the zest, and the syrup until the mixture is smooth. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

THREE-INGREDIENT MANGO SORBET

Steps:

• Place frozen mango chunks in a food processor; let stand 5 minutes to thaw slightly. Add maple syrup, lemon juice, and 1 tablespoon water. Process, scraping down sides, until smooth and thick (if too thick, add up to 1 tablespoon additional water), about 2 minutes.
• Pack into a resealable container and freeze until firm, at least 1 hour and up to 1 month.

MANGO COCONUT SORBET (DIABETIC FRIENDLY)

Steps:

• Puree in food processor; chill.
• Freeze in ice cream maker according to your machine's directions.

STICKY RICE WITH MANGO SORBET

Steps:

• Soak rice in a bowl of water for 30 minute.
• Place mango juice in your ice cream maker and turn it on. Approx 20 minute Time will vary depending on machine.
• Strain rice
• Place rice in rice cooker with 3 cups water ( if you don't soak rice use 4 cups water) If you don't have cooker simmer on low in a covered pot for 20 minute
• Combine coconut milk sugar and salt in a pan, heat until sugar is melted. set aside.
• Place cooked rice in a large bowl and stir gently to release steam.
• Mix in coconut liquid, combining quickly.
• Allow rice to sit for a few minutes to absorb coconut liquid.
• Serve 1/2 cup sticky rice topped with 1/4 cup mango sorbet.