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 ORANGE SORBET
This recipe uses all-natural ingredients and is very fruity, refreshing, and perfect for summer time. Quick preparation and easy to make: just blend ingredients and put the mixture in your ice-cream maker.
Provided by Macry
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 3h10m
Yield 8
Number Of Ingredients 4
Steps:
- Blend the mango, water, and orange juice in a blender on medium-low speed until smooth. Add the sugar and blend until incorporated.
- Pour into an ice cream maker and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 27.3 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 2.2 mg, Sugar 25.3 g
ORANGE, MANGO, AND GINGER SORBET
This sorbet is delicious and refreshing.
Provided by Bearskat
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 6h50m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 195 calories, Carbohydrate 49.8 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.6 g, Sodium 43 mg, Sugar 47.4 g
ORANGE AND MANGO 'ICE CREAM'
Make and share this Orange and Mango 'ice Cream' recipe from Food.com.
Provided by kelly in TO
Categories Frozen Desserts
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Set your freezer to rapid freeze at least 30 minutes before required and remember to return it to its normal setting afterwards.
- Scoop out the flesh from the oranges, leaving the skins intact. If necessary, cut a small slice off the base of each orange half so that they stand upright. Put the orange and mango flesh, orange zest, yoghurt and crème fraîche in a blender. Blend for a few minutes until smooth. Spoon the mixture into a freezeable container and freeze for 2 hours, stirring occasionally to break up the ice crystals.
- Spoon the mixture into the orange halves. Return to the freezer and leave for at least 1 hour, or until frozen solid. Let soften in the refrigerator for at least 30 minutes before serving. Serve 2 orange halves per person sprinkled with some freshly-grated chocolate.
- Variation: You could use pink grapefruit instead of the oranges; add 2 tablespoons of finely grated zest to the yoghurt mixture. You could simply freeze the mixture in a container and serve it in scoops after letting it soften in the refrigerator.
Nutrition Facts : Calories 116.5, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.4, Sodium 9, Carbohydrate 29.4, Fiber 3.7, Sugar 24.8, Protein 1.6
MANGO LEMON SORBET
You'll love the sunny color and fruity flavor of this light dessert. If you can't find mangoes, substitute fresh peaches. To peal peaches, drop them into boiling water for a few seconds. Then you can easily slip the skins right off. -Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a blender, combine water and mangoes; cover and process until smooth. Add sugar and lemon juice; cover and process until sugar is dissolved, about 1 minute. , Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sorbet to a container; cover and freeze for 4 hours or until firm.
Nutrition Facts : Calories 184 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 2g fiber), Protein 0 protein.
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.
CREAMY MANGO SORBET
When I bought my home in Florida, I was blessed with a mature mango tree in my backyard. While looking for mango recipes on the web I came across this recipe. To add to the joy of the simplicity of this recipe, You don't even need an ice cream machine. All it takes is the ingredients, a plastic freezer storage bag, and just a little attention. This recipe can also be made with any mangoes you may be saving in the freezer, and Splenda may be substituted for the sugar.
Provided by Doc Joe
Categories Frozen Desserts
Time 10m
Yield 4 cups, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients into a blender and puree until smooth and slightly thickened.
- Pour the puree into a plastic freezer storage ban and place in your freezer.
- About every 1/2 hour for the first 2 hours mash the bag by hand to keep the ice crystals small and the sorbet smooth.
- Freeze over night, and serve the next day for best results.
Nutrition Facts : Calories 236.5, Fat 11.2, SaturatedFat 6.9, Cholesterol 40.8, Sodium 13.1, Carbohydrate 35.1, Fiber 1, Sugar 33.4, Protein 1.1
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- 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.
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