Lychee Nuts And Pineapple Chunks With Mango Sorbet Food

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.

PINEAPPLE SORBET

Steps:

• Peel, core and dice pineapple. In a food processor combine pineapple with 1/4 cup sugar and lemon juice and process until smooth. (This may need to be done in batches.) Add more sugar if necessary. Transfer mixture to ice cube trays or metal shallow baking pan, cover with plastic and freeze until almost frozen. In processor add frozen pineapple and process, in batches, until smooth. Transfer to plastic container and freeze, covered, until solid.

MANGO SORBET WITH GRILLED FRUIT

Steps:

• For the sorbet: Combine water, sugar and lemon juice in saucepan over low heat. Stir until sugar is completely dissolved -- DO NOT BOIL. Remove from heat. Pour Mango puree and sugar mixture into sorbet freezer. Set timer to 15 minutes, or follow the freezer directions. Batch is finished when mixture firms up and looks fluffy.
• For the figs: Place figs in saucepan and cover with port and zest from 1 lemon and simmer for 15 minutes. These can be served poached or lightly grilled.
• Peel, core, and slice pineapple. Combine orange juice and dark brown sugar in saucepan and simmer on low heat until mixture starts to thicken. Stir to avoid burning. Brush on pineapple slices and grill lightly until grill marks appear, about 2 minutes per side.
• For the banana: Cut bananas lengthwise and place in baking tray. Combine orange juice, lime juice, molasses and pinch of salt. Simmer for a few minutes. Pour mixture over bananas, covering fruit and then grill. Turn over gently about 2 minutes per side.
• For the nectarines or peaches: Pit and cut fruit in half. Lightly salt fruit if not sweet. Lightly brush olive oil and toss fruit in bowl with dark brown sugar covering all surfaces. Grill 3 to 4 minutes per side.

MANGO PINEAPPLE SORBET RECIPE BY TASTY

Steps:

• Combine water, sugar, and mangoes in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
• Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
• In a blender, combine simple syrup, pineapple, and the remaining mango. Blend until well-combined.
• Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
• Take out of the freezer and let sit for 5-10 minutes before scooping.
• Serve.
• Enjoy!

REFRESHING LYCHEE & LIME SORBET

Steps:

• Drain the syrup from two cans of lychees into a small pan. Add the sugar and dissolve over a gentle heat. Bring to the boil for 1 min.
• Blitz the drained lychees in a food processor until very finely chopped. Pour in the lime juice and syrup with the blade still whirring - don't worry if the mix isn't perfectly smooth at this point. Tip into a 1-litre container and freeze for at least 6 hrs until solid.
• Break up the frozen mix, then return to the bowl of the processor. Tip in the egg white and whizz until thick, pale and smooth. Add zest from 1 lime. Return to the container and freeze again, ideally overnight. Serve in scoops with remaining lychees scattered with a remaining zest.

LYCHEE COCONUT SORBET WITH MANGO AND LIME

Steps:

• Drain lychees, reserving syrup, then purée lychees, cream of coconut, 1/4 cup syrup, and 2 1/2 tablespoons lime juice in a blender until smooth. Freeze in ice cream maker.
• While sorbet is churning, toss together mango, zest, and remaining lime juice to taste (1/2 to 1 tablespoon).
• Serve scoops of sorbet over mango slices.