MANGO-STRAWBERRY SORBET TORTE
Delight in a frosty dessert of layered cake and sorbets enrobed in whipped cream frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 15x10x1-inch pan with baking spray with flour. Line bottom of pan with waxed paper; spray waxed paper.
- Make cake batter as directed on box. Pour into pan. Bake 21 to 27 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; remove waxed paper. Cool completely, about 1 hour.
- Cut cake crosswise into 3 equal sections. On long serving platter, place 1 section, rounded side down. Spread mango sorbet evenly over top. Place another cake section onto the sorbet; press down. Spread with strawberry sorbet. Top with remaining cake section; press down. Cover lightly; freeze about 2 hours or until firm.
- In large bowl, beat frosting ingredients with electric mixer on high speed until stiff peaks form. Frost sides and top of torte. Freeze about 1 hour or until firm. Just before serving, garnish top with lime peel and strawberries. To serve, let stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut crosswise 7 times to make a total of 16 slices.
Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 30 g, TransFat 0 g
ALL-FRUIT MANGO SORBET
Mango, mango, mango! This super easy, low-fat frozen treat is 100 percent ripe mango (with just a little bit of water to help with blending). Use really ripe fruit, which is naturally sweeter. Add a drizzle of honey if your sweet tooth needs a little something extra (though it will also add a few extra calories).
Provided by Food Network Kitchen
Categories dessert
Time 8h10m
Yield 4 servings (makes about 3 cups)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 120 calorie, Fat 2.5 grams, SaturatedFat 1.5 grams, Carbohydrate 26 grams, Fiber 3 grams, Protein 2 grams, Sugar 23 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
STRAWBERRY MANGO SMOOTHIES
Sometimes artificial sweeteners make food taste exactly that, artificial. Not so in these smoothies-they're delicious and creamy with lots of strawberry and mango flavor. They're perfect for breakfast, dessert or just an afternoon snack. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Breakfast Brunch Snacks
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a blender, combine all ingredients; cover and process for 30-45 seconds or until smooth. Stir if necessary. Pour into chilled glasses; serve immediately.
Nutrition Facts : Calories 100 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 47mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
MANGO SORBET WITH STRAWBERRY-DAIQUIRI SAUCE
Serve this fresh and fruity crowd-pleaser at your next summertime picnic, bbq, or get together! A very quick and easy dessert. Use store bought sorbet, or make your own. From Better Homes & Gardens.
Provided by BecR2400
Categories Beverages
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 85.3, Fat 0.2, Sodium 0.9, Carbohydrate 14.5, Fiber 1, Sugar 12.2, Protein 0.4
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