Mango Sorbet With Strawberry Daiquiri Sauce Food

STRAWBERRY MANGO SORBET

Steps:

• In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool., Place mangoes and strawberries in a food processor; add sugar syrup and lime juice. Cover and process until pureed. Transfer puree to a 13x9-in. dish. Freeze 45 minutes or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm., Just before serving, transfer to a food processor; cover and process 2-3 minutes or until smooth,

MANGO DAIQUIRIS

Steps:

• Place the mango, lime juice, sugar syrup and rum in a blender and process until smooth.
• Pour the mixture over a glass full of crushed ice.
• Note: To make sugar syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves.

MANGO SORBET WITH STRAWBERRY-DAIQUIRI SAUCE

Steps:

• For daiquiri sauce, in a blender container combine strawberries, sugar, rum, and lime juice. Cover and blend until smooth.
• Divide sorbet among 6 dishes.
• Pour daiquiri sauce around sorbet. Garnish with lime zest.
• Makes 6 servings.

MANGO-STRAWBERRY DAIQUIRI

Steps:

• In a blender, combine all ingredients until smooth and frothy.
• Pour into chilled glasses and serve with strawberry garnishes.

MANGO SORBETS

Steps:

• Line a baking sheet with plastic wrap.
• Wash and dry mangoes. Using a sharp knife, remove the 2 flat sides of each mango, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces. With a spoon carefully scoop flesh from mango sides into a blender, leaving shells intact. With a knife cut remaining flesh from pit and add to blender. Add syrup and lime juice to blender and purée until smooth. Put mango shells on baking sheet and freeze while making sorbet.
• Freeze mango purée in an ice-cream maker. Scoop sorbet into frozen shells, mounding slightly, and smooth surfaces. Freeze filled mango shells at least 6 hours, or until frozen hard. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.

STRAWBERRY DAIQUIRI SORBET

Steps:

• In a saucepan combine water and sugar.
• Heat over medium heat until mixture comes to a boil and sugar dissolves.
• Remove from heat and cool syrup completely.
• Place strawberries in a food processor bowl or blender container. Cover; process or blend till nearly smooth.
• In a bowl stir together pureed strawberries, rum, lime peel, lime juice, and orange liqueur. Stir in the cooled syrup.
• Freeze in a 4-quart ice cream freezer according to the manufacturer's directions.

RAINBOW DAIQUIRI SORBET

Steps:

• FOR BOYSENBERRY SORBET:
• Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Add berries and bring to boil. Puree mixture in processor. Strain through sieve set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in sieve. Refrigerate puree until cold, about 2 hours.
• Mix 7 tablespoons rum into puree. Process sorbet mixture in ice cream maker according to manufacturer's instructions. Spread sorbet evenly in 8-inch square glass baking dish with 2-inch-high sides; cover and freeze until firm. (Can be made 2 days ahead; keep frozen.)
• FOR MANGO SORBET:
• Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add 2 cups sliced mangoes and bring to boil. Transfer mixture to processor; puree. Pour into bowl. Chill until cold, about 2 hours.
• Mix 7 tablespoons rum into puree. Process sorbet mixture in ice cream maker according to manufacturer's instructions. Spread mango sorbet evenly over boysenberry sorbet in dish; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead; keep frozen.)
• Freeze 8 hollowed-out mango halves or parfait glasses for 1 hour. Using ice cream scooper, scoop both sorbets together for swirled effect and place in mango halves or frozen glasses. Garnish with fresh berries and mango slices and serve.

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.