Mango Sorbet With Tequila Food

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

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.

MANGONADA

Steps:

• Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.
• Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.
• To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.

MANGO TEQUILA SORBET

Steps:

• Prepare ice cream machine according to the manufacturer's instructions. Be sure to freeze the bowl ahead of time if required!
• Peel and dice the mango.
• Combine the mango and sugar in a large bowl, and let sit for one hour.
• Blend together the mango-sugar mixture and tequila in a blender or food processor, or with an immersion blender. If the puree is too thick to blend completely smooth, add water 1 tablespoon at a time until you achieve the preferred texture.
• Place a clean, dry egg in the base to test the sugar ratio. Because mango is a fibrous fruit, it will likely be viscous enough to stay afloat. If not, blend in additional sugar 1 tablespoon at a time until the egg floats at the top.
• Chill in the refrigerator for two hours or over an ice bath for one hour. For an ice bath, nest your bowl of sorbet base in a bowl of ice and stir every 10 minutes for an hour, to chill the mixture evenly.
• Churn according to the manufacturer's instructions.

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.

MANGO-PINEAPPLE SORBET

Steps:

• Peel the mango and cut the flesh away from the pit. Cut the flesh into chunks and put them in a blender with the chopped pineapple, sugar, water, lime juice, rum and salt. Squeeze the mango pit hard over the blender to extract as much of the pulp and juice as possible. Puree the mixture until smooth. Taste, then add more lime juice or rum if desired.
• Chill the mixture thoroughly.
• Freeze it in your ice cream maker according to manufacturer's instructions.

MANGO AGAVE SORBET

Steps:

• Combine cubed mango, orange juice, lime juice, and tequila in a food processor; process until smooth. Pour the mixture into a bowl, and stir in the agave nectar and 1/3 cup water. Cover and chill for 2 hours.
• Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 8 hours or until firm.

MANGO ICE WITH TEQUILA AND LIME

Steps:

• Combine first 3 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves and mixture boils. Cool syrup slightly.
• Puree mangoes, syrup and lime juice in processor until smooth. Transfer mixture to pie plate. Freeze, stirring occasionally until slushy, about 2 hours. Continue freezing until firm. Let stand 10 minutes at room temperature. Break up into chunks. Return mixture to processor and process until smooth. Serve.

MANGO MARVEL

Steps:

• Put the mango, grapes, strawberries, banana and kale into a blender, then add the milk, yogurt and honey. Blend until smooth. Taste and adjust the sweetness or creaminess...whatever it needs! Add ice if desired.