Mango And Ginger 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.

MANGO SORBET WITH AMARETTO AND CRYSTALLIZED GINGER

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.

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.

ORANGE, MANGO, AND GINGER SORBET

Steps:

• Combine the water, sugar, ginger, salt, and lime zest in a saucepan; bring to a boil. Reduce heat to low and simmer 5 minutes. Allow mixture to cool; strain. Stir in the orange juice, mango juice, and lemon juice. Cover and chill 3 hours.
• Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

QUICK MANGO SORBET

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.

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.

CREAMY MANGO SORBET

Steps:

• Place cubed mangos, sugar, cream, and ice into a blender; puree until smooth.
• Pour mixture into a large resealable plastic freezer bag. Seal, and freeze for 45 minutes to an hour. Move the contents around in the bag every 15 minutes while freezing.

MANGO GINGER SORBET ( ICE CREAM MAKER )

Steps:

• Dissolve the sugar in the water.
• Stir in the mango puree, lime juice, and ginger.
• Pour into ice cream maker and freeze according to the manufacturer's instructions.
• Scrape into a container, seal tightly and let firm up in the freezer for about 3 hours before serving.