COCONUT SORBET WITH MANGO
Categories Ice Cream Machine Fruit Dessert No-Cook Lime Coconut Mango Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 4
Steps:
- Blend ingredients and freeze in an ice-cream maker.
COCONUT MANGO SORBET
Categories Blender Dessert Freeze/Chill Kid-Friendly Frozen Dessert Coconut Mango Pineapple Summer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 pint
Number Of Ingredients 7
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.
ALL-FRUIT MANGO SORBET
Mango, mango, mango! This super easy, low-fat frozen treat is 100 percent ripe mango (with just a little bit of water to help with blending). Use really ripe fruit, which is naturally sweeter. Add a drizzle of honey if your sweet tooth needs a little something extra (though it will also add a few extra calories).
Provided by Food Network Kitchen
Categories dessert
Time 8h10m
Yield 4 servings (makes about 3 cups)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 120 calorie, Fat 2.5 grams, SaturatedFat 1.5 grams, Carbohydrate 26 grams, Fiber 3 grams, Protein 2 grams, Sugar 23 grams
THREE-INGREDIENT MANGO SORBET
Here's a recipe so easy you can memorize it, just combine cubes of frozen mango with maple syrup or agave and lemon juice and freeze. This frozen treat is a boon for those looking to get more use out of their blender.
Provided by Lauryn Tyrell
Categories Food & Cooking Dessert & Treats Recipes
Time 1h10m
Yield Makes about 1 pint
Number Of Ingredients 3
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 SORBET
Make the most of sweet mangoes with this refreshing mango sorbet. Low in fat, it's the perfect dessert for warm, balmy days
Provided by Cassie Best
Categories Dessert, Treat
Time 15m
Yield Serves 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 184 calories, Fat 1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
STICKY RICE WITH MANGO SORBET
Make and share this Sticky Rice With Mango Sorbet recipe from Food.com.
Provided by ratherbecookin
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 319, Fat 9.4, SaturatedFat 8.2, Sodium 321.6, Carbohydrate 54.6, Fiber 2.4, Sugar 15.7, Protein 4.5
QUICK MANGO SORBET
Last summer I decided to try my hand at making a passion fruit and mango sorbet. But fresh fruits require more prep and are difficult to find ripened at the same time, so I experimented using frozen fruit and juice. And voila! Both are readily available and inexpensive, too. -Carol Klein, Franklin Square, New York
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 2-1/2 cups.
Number Of Ingredients 3
Steps:
- Place all ingredients in a blender; cover and process until smooth. Serve immediately. If desired, for a firmer texture, cover and freeze at least 3 hours.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein.
COCONUT SORBET
Delicious, refreshing dessert. Perfect for coconut lovers on a hot summer day. Easily altered by toasting the coconut or serving with chocolate, fresh raspberries, or pineapple.
Provided by lpattan
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Pour coconut milk into a container. Fill the empty can halfway with water and add to the coconut milk. Whisk in sugar until dissolved. Stir in coconut flakes.
- Cover and freeze until chilled, about 30 minutes.
- Pour coconut mixture into an ice cream maker and churn according to manufacturer's instructions until soft and creamy, 15 to 20 minutes.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 30.4 g, Fat 28 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 24.8 g, Sodium 18.3 mg, Sugar 25.8 g
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