Mango Chili Sorbet Food

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:

• Place cubed mango in a food processor, and puree. Pour in simple syrup and lime juice, and puree until smooth.
• Place in an ice cream maker. Freeze thoroughly.

MANGO SORBET WITH LIME AND CHILI

Steps:

• If using, prepare the bowl of the ice cream maker according to manufacturer's directions.
• Place the mango chunks in the food processor and puree until smooth. You should have about 3 cups of puree. Place the 3 cups of puree in a mixing bowl and stir in the simple syrup, lime juice, and chili powder. Pour the mixture into a shallow dish and place in the freezer. Freeze for at least 3 hours and up to overnight.
• If using an ice cream maker, pour into maker and freeze according to manufacturers directions. Transfer the sorbet to a freezable container and freeze until firm, about 1 to 2 hours.
• Serve cold, sprinkled with a little coarse salt and more chili powder, if desired.
• In a small saucepan, dissolve the sugar in the water and bring to a boil. Boil 2 to 3 minutes, then remove from the heat and allow to cool completely.

MANGO SORBET WITH TEQUILA

Steps:

• Pour about 1/2 ounce gold tequila into shot glasses and add small scoops of mango sorbet, then sprinkle with chile-lime seasoning.

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 CHILI SORBET

Steps:

• In a medium saucepan, combine 4 1/4 cups (1000 grams) water, the sugar, dextrose, glucose powder, trimoline, sorbet stabilizer and salt and bring to a boil over medium-high heat. Boil for 5 minutes and then set aside to cool.
• Once cooled, add the mango puree and diced jalapenos. Pour the mixture into an ice cream maker and process according to the manufacturer's instructions.

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.

MANGO AND CHILLI SORBET

Steps:

• In a small stainless steel saucepan, stir the sugar and water with a wooden spoon. Heat on medium until the sugar has dissolved, then boil the mixture for about 1 minute. Remove from the heat and allow to cool. (This can be done ahead of time and the resulting syrup kept in a tightly sealed container in the fridge.).
• Chop the chilli very finely, then thoroughly bruise in a small mortar and pestle.
• Place the mango flesh, sugar mixture (syrup) and chilli in a blender. Use the lemon juice to rinse the last little bit of chilli juice from the mortar and pestle and add that to the blender too.
• Blend the mango mixture until smooth.
• Beat the egg white in a large bowl until almost stiff.
• Stir the mango mixture into the egg white until well mixed.
• Freeze the sorbet in an icecream maker. Remove from the icecream maker when thick and store in an airtight container in the freezer for up to 3 days (the fewer the better).
• The sorbet may need to stand at room temperature for a few minutes before serving, but this time will be minimised if the sorbet is made less than a day before it will be served.

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.