Black Pepper Mango Sorbet Recipes

MANGO CHILE SORBET

Steps:

• Tip: mango chunks are easier to chop if still frozen.
• In a large bowl, combine all ingredients and let sit for 30 minutes.
• Pour mixture into a 1-quart ice cream maker and freeze according to manufacturer's instructions.
• Serve immediately, or transfer to 1-quart container and freeze for future use.

MANGO SORBET

Steps:

• Whisk the mango nectar, sugar, sweetened lime juice together, and vodka in a large measuring cup to dissolve the sugar. Chill in the refrigerator for 2 to 3 hours, until cold.
• Pour the mango mixture into an ice cream machine and churn until frozen and slushy, following manufacturer's directions. Freeze until solid, another 2 to 3 hours.

EASY THAI MANGO SORBET

Steps:

• Slice mangos open and scoop out all of the fruit from the skins. Don't forget the fruit around the stone!
• Place fruit in a food processor or blender. Add sugar and pulse for 1 minute, or until all the sugar has dissolved and you are left with a delicious mango puree.
• Add coconut milk and lemon juice. Pulse briefly to combine. *At this point you can perform an option step as listed below.
• Pour the mano puree into a bowl or container while you continue to use your processor/blender.
• Pour the whipping cream into the processor and blitz until the cream forms stiff peaks.
• Add the mango puree to the whipped cream and blitz 5-10 seconds, or until you get a good mango-ceram consistency.
• Pour into a large yogurt container or similar size tup and place in the freezer. Allow to freeze at least 6 hours - preferably 8.
• Serve the mango sorbet in bowls, or scoop into ice-cream cones for the kids. (To make scooping easier, take the sorbet out of the freezer 10-15 min ahead of serving.) For an adult treat, try drizzling a little coconut liquer over sorbet.
• Optional Step.
• Some people don't want bits of mango fibre in their sorbet. I actually like it, as I find it enhances the taste of the sorbet - plus it's healthy! But if you'd rather strain it out, here's how. Between steps 3 and 4, pour the mango puree through a strainer placed over a bowl. Use a spatual or wooden spoon to press the pulp against the bottom of the strainer in order to "wring out" every ounce of mango juice. Continue on with steps 4/5.

GLAZED MANGO WITH SOUR CREAM SORBET AND BLACK PEPPER

Steps:

• Peel mangoes. Cut in thirds horizontally, leaving the pit in middle section. Place each portion without pit cut-side down on a work surface, and with a large knife cut into 8 slices perpendicular to the cutting board. Gently push down on slices so they spread out and overlap slightly.
• Sliver enough mango flesh left around the pits to make 1/2 cup. Set slivers aside.
• Butter a baking sheet large enough to hold mangoes in a single layer. Heat the broiler.
• Melt remaining butter in a large nonstick skillet. Use a spatula to place each sliced mango third in the pan so they keep their shape. Cook over medium heat about 5 minutes, sprinkling with two tablespoons sugar, and basting with pan juices.
• With spatula, transfer mangoes to baking sheet, place under broiler, and broil until edges just start to color. Do not overcook. Set mangoes aside.
• Add remaining sugar to juices in skillet, and cook over medium heat until juices start to caramelize. Add lemon juice, and continue to cook, stirring, until amber colored. Season lightly with pepper. Spoon on mangoes.
• Place a sliced caramelized mango third in each of 4 shallow soup plates. Spoon passion fruit sauce around each, and scatter raw mango slivers around. Top each with a large oval scoop of sour cream sorbet, sprinkle 1/4 teaspoon coarse pepper on top and serve at once.

MANGO SORBET

Steps:

• Place the frozen mango and banana into a food processor with the lime zest and juice. Blitz on high until the mixture is the consistency of a thick sorbet (you can add a couple of tablespoons of ice-cold water if the consistency looks too thick).
• Heat a large pan over a medium heat. Add the coconut and toss in the pan for 1 to 2 minutes until lightly toasted.
• Serve the sorbet in champagne coupes and eat straight away with a sprinkle of the toasted coconut and mint leaves.