MANGO SORBET
This a great summer sorbet. Hope you enjoy this as much as my family.
Provided by Cindy Chaney
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 15m
Yield 12
Number Of Ingredients 3
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.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.6 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.4 g, Sodium 2 mg, Sugar 10.3 g
QUICK MANGO SORBET
Last summer I decided to try my hand at making a passion fruit and mango sorbet. But fresh fruits require more prep and are difficult to find ripened at the same time, so I experimented using frozen fruit and juice. And voila! Both are readily available and inexpensive, too. -Carol Klein, Franklin Square, New York
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 2-1/2 cups.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein.
3-INGREDIENT MANGO SORBET RECIPE BY TASTY
Here's what you need: mangoes, honey, water
Provided by Pierce Abernathy
Categories Desserts
Yield 4 servings
Number Of Ingredients 3
Steps:
- Cut mangoes into ½-inch (1.3 cm) cubes and put on baking sheet. Cover and freeze for a minimum of 4 hours.
- In a food processor, add the frozen mango, water, and honey. Mix until the mixture is smooth.
- Remove from food processor and scoop into tray.
- Freeze for one additional hour.
- Enjoy!
Nutrition Facts : Calories 341 calories, Carbohydrate 88 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, Sugar 85 grams
MANGO SORBET
Make the most of sweet mangoes with this refreshing mango sorbet. Low in fat, it's the perfect dessert for warm, balmy days
Provided by Cassie Best
Categories Dessert, Treat
Time 15m
Yield Serves 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 184 calories, Fat 1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
MANGONADA
Steps:
- Add half the chamoy sauce to a large chilled glass, swirling around the sides.
- Add sorbet, layering with additional chamoy sauce and lime juice.
- Sprinkle the top with Tajin spice and insert candy straw (nibble the candy off the straw as you eat).
MANGONADA
When the summer sun screams across Mexico's city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they'll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws - their sour, chewy coating adds an extra tickle of tartness - at supermarkets or Latin American grocers; all three are available online.
Provided by Daniela Galarza
Categories snack, non-alcoholic drinks, shakes and smoothies
Time 15m
Yield 4 servings
Number Of Ingredients 8
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
Provided by Kendall Vanderslice
Yield 12 scoops
Number Of Ingredients 3
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.
CREAMY MANGO SORBET
Creamy and refreshing mango sorbet, and it tastes wonderful.
Provided by CHANGOFETT
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 1h
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 233 calories, Carbohydrate 34.6 g, Cholesterol 40.8 mg, Fat 11.1 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 6.9 g, Sodium 12.3 mg, Sugar 32.7 g
MANGO SORBET
This recipe is sooo easy to make and tastes fresh, sweet and summery. Its the perfect quick ice-cream fix that will make you feel energised and happy. Perfect if youre feeling indulgent, but dont want to break your diet. Note please: 4 hours of freezing time are not included in prep time.
Provided by Lalaloula
Categories Frozen Desserts
Time 4h25m
Yield 2-4 serving(s)
Number Of Ingredients 2
Steps:
- Peel the mango. Cut the flesh from the stone and dice it. Place in a zip-lock bag, close it (be careful to keep the air out) and freeze for at least 4 hours.
- Take the bag out of the freezer and allow to thaw for about 20 minutes at room temperature.
- Put slightly thawed mango pieces into a tall bowl (or the bowl of your blender), add powdered sugar (if using) and puree the mango into a creamy sorbet using a hand-held blender (or simply blend in your blender).
- Eat right away and enjoy!
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