Lime Mango Sherbet Topped With Fresh Berries Recipes

MANGO LIME SORBET

Steps:

• Peel mangoes and cut flesh away from pits; discard pits. Cut mango flesh into 1-inch chunks and spread in a single layer on a plastic-wrap-lined baking sheet. Freeze mangoes, uncovered, until hard, at least 8 hours; once hard, mangoes can be transferred to plastic freezer bags and kept frozen up to 2 months.
• Remove mangoes from freezer and let soften slightly at room temperature, about 15 minutes. Place mangoes and salt in a food processor; puree until smooth, about 2 minutes, scraping down sides of bowl as necessary. Pulse in juice to taste. Serve immediately, scooped into bowls and sprinkled with lime zest and garnished with lime wedges.

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.

THAI - LIME & MANGO SHERBET

Steps:

• 1. In a small pan, gently heat the sugar, water and lime rind, until the sugar dissolves about 3 minutes.
• 2. Boil rapidly for 2 minutes, then remove from heat and strain into a bowl.
• 3. Let cool and add the coconut cream, set aside until needed.
• 4. Add the lime juice and chopped mango into a food processor and puree till it is smooth.
• 5. Add the cooled coconut cream mixture into the mango puree, making sure to mix well.
• 6. Pour into a large, freezer proof container and freeze for 1 hour, until slushy in texture.
• 7. Remove the container from the freezer and with an electric mixer break up the ice crystals.
• 8. Then put back in freezer for another hour, remove and again break up with the mixer making sure that the it is smooth.
• 9. Cover the container and place back in the freezer and leave until very firm, about 4 hours.
• 10. To serve, remove the sherbet from the freezer and let stand at room temperature for 15 minutes before serving.
• 11. This is wonderful on its own, but it is put over the top with the addition of fresh berries (strawberries/blueberries/raspberries) or your choice of exotic fruits.

MANGO SHERBET WITH TROPICAL FRUIT MACEDOINE

Steps:

• To make the mango sherbet, peel the mangos and slice the flesh off the pit. Puree in a food processor or blender. You should have 1 1/4 cups puree. Juice the orange and pass the juice through a strainer, forcing some of the pulp through as well. You should have a little less than 1/2 cup. Add to the mango puree. Stir in the sugar and flavor, to taste, with vodka and a few drops of lemon juice, if necessary. Pour into a container, cover and chill. Freeze the sherbet according to the instructions for your ice cream maker.
• To make the macedoine, measure the sugar and water into a non-reactive saucepan. Peel all the zest from the orange and the lemon in very thin strips, being careful not to cut into the white part of the rind. Add the zest to the syrup in the saucepan. Slice the ginger and add it to the syrup. Bring to a boil, lower the heat, and simmer for 5 minutes. Chill the syrup in the refrigerator.
• Peel and section the blood and navel oranges into a bowl and squeeze the juice from the membranes over the segments. Peel, core, and cut the pineapple into small wedges and add to the bowl. Peel and seed the papaya and peel the bananas; cut into 1/2-inch cubes. Slice the kumquats as thin as you can, removing the seeds as you go, and add to the bowl. Cut the passion fruit in half, scoop out the flesh and seeds, and add to the fruit mixture. Add the kiwi, peeled and cut into small dice. You should have 4 cups or so of prepared fruit. Pouring through a strainer, add enough of the chilled syrup to make the mixture soupy. You may not need all of it. Cover and chill thoroughly.
• When you are ready to serve the dessert, put a scoop of the sherbet into 4 to 6 soup plates and arrange the fruit around it. Serve immediately.

LIME & MANGO SHERBET TOPPED WITH FRESH BERRIES

Steps:

• In a small pan, gently heat the sugar, water and lime rind, until the sugar dissolves about 3 minutes.
• Boil rapidly for 2 minutes, then remove from heat and strain into a bowl.
• Let cool and add the coconut cream, set aside until needed.
• Add the lime juice and chopped mango into a food processor and puree till it is smooth.
• Add the cooled coconut cream mixture into the mango puree, making sure to mix well.
• Pour into a large, freezerproof container and freeze for 1 hour, until slushy in texture.
• Remove the container from the freezer and with an electric mixer break up the ice cystals.
• Then put back in freezer for another hour, remove and again break up with the mixer making sure that the it is smooth.
• Cover the container and place back in the freezer and leave until very firm, about 4 hours.
• To serve, remove the sherbet from the freezer and let stand at room temperature for 15 minutes before serving.
• This is wonderful on its own, but it is put over the top with the addition of fresh, strawberries, blueberries or raspberries.