MANGO-LEMONGRASS ICE CREAM AND BLOOD ORANGE SORBET
Categories Milk/Cream Ice Cream Machine Dairy Egg Fruit Brunch Dessert Freeze/Chill Kid-Friendly Quick & Easy Orange Mango Winter Lemongrass Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring cream, milk, and lemongrass to simmer in heavy medium saucepan over medium-high heat. Remove from heat and let steep 30 minutes. Strain into bowl; discard solids in strainer. Return cream mixture to same saucepan and bring to simmer.
- Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk in hot cream mixture. Return custard to same pan. Stir over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Cool custard 30 minutes.
- Puree mangoes in processor until smooth. Strain into small bowl. Measure 1 cup puree and whisk into custard (reserve any remaining mango puree for another use). Cover and chill custard until cold, at least 2 hours.
- Process mango custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze. (Can be made 2 days ahead. Keep frozen.)
- Scoop ice cream and sorbet into dessert bowls. Serve with shortbread cookies.
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
LIME, GINGER, AND LEMONGRASS SORBET
Provided by Laura O'Neill
Categories Ginger Dessert Kid-Friendly Frozen Dessert Spring Summer Lemongrass Lime Juice Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 4
Steps:
- 1. In a blender, combine the lemongrass with 3 cups water and puree until mostly smooth. (Lemongrass is very fibrous, so you will not get to a completely uniform consistency; that's okay.) Transfer the puree to a saucepan and bring to a simmer over medium heat. Remove from the heat, cover, and let the liquid infuse for 15 to 20 minutes. Strain the syrup into a bowl, pressing on the solids; discard the solids in the strainer. You should wind up with about 2 cups of strained "lemongrass tea"; be sure to measure out your final yield.
- 2. In a medium saucepan, combine the "lemongrass tea" with the same amount (by volume) of sugar. So, if you wind up with 2 cups tea, you will add 2 cups (400 grams) sugar. Stir the mixture over medium-high heat until all the sugar has dissolved and the syrup comes to a simmer. Remove from the heat and let cool completely.
- 3. Transfer the cooled syrup to a quart-size container and stir in the ginger juice and lime juice. Cover and refrigerate the sorbet base until completely cold, at least 3 hours.
- 4. Pour the chilled sorbet base into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the sorbet base in the freezer so you can use it to store the finished sorbet. Churn the sorbet until it resembles Italian ice. Transfer the sorbet to the chilled storage container and freeze until hardened to your desired consistency. The sorbet will keep, frozen, for up to 7 days.
MANGO SORBET
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 5h25m
Yield About 1 quart
Number Of Ingredients 4
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 SORBET WITH AMARETTO AND CRYSTALLIZED GINGER
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In cocktail glasses or small dessert cups, place 2 small round scoops of mango sorbet. Pour 1/2-ounce, 1/2 a shot, Amaretto over sorbet. Using a hand held small grater grate the crystallized ginger over the sorbet to garnish. If you do not have a small grater, use a small pairing knife to shave off small curls of the ginger pieces. Set 2 gingersnaps into the sorbet in each glass and scatter top of desserts with a scattering of fresh red raspberries.
LEMONGRASS SORBET WITH MANGO
Categories Ice Cream Machine Fruit Dessert Low Fat Frozen Dessert Mango Summer Healthy Lemongrass Gourmet
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Bring sugar, water, and sliced lemongrass to a boil in a saucepan, stirring until sugar is dissolved. Remove from heat and let steep, covered, 20 minutes.
- Pour syrup through a fine sieve into a metal bowl (discard lemongrass) and chill until cold.
- Freeze syrup in ice-cream maker, then transfer to an airtight container and put in freezer to harden. Serve sorbet with mango slices.
More about "lemongrass sorbet with mango food"
MANGO-LEMONGRASS ICE CREAM AND BLOOD ORANGE SORBET
From bonappetit.com
- Bring cream, milk, and lemongrass to simmer in heavy medium saucepan over medium-high heat. Remove from heat and let steep 30 minutes. Strain into bowl; discard solids in strainer. Return cream mixture to same saucepan and bring to simmer.
- Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk in hot cream mixture. Return custard to same pan. Stir over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Cool custard 30 minutes.
- Puree mangoes in processor until smooth. Strain into small bowl. Measure 1 cup puree and whisk into custard (reserve any remaining mango puree for another use). Cover and chill custard until cold, at least 2 hours.
- Process mango custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze. DO AHEAD: Can be made 2 days ahead. Keep frozen.
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