Mango Green Tea Sorbet Recipes

MANGO GREEN TEA RECIPE

Steps:

• Bring water to a boil on high heat in a medium-size saucepan.
• Once the water comes to a boil, switch off the heat.
• Add green tea to the pan and give it a gentle stir.
• Cover the pan with a lid and let the tea steep for 1 minute. Do not steep for more than a minute otherwise, it will turn bitter.
• Strain the tea using a tea strainer in a jug and let it cool down.
• Once the tea is cooled, add mango puree, sugar, and lime juice and stir until sugar is dissolved. If you like your tea sweet, add more sugar.
• Fill 4 tall glasses with ice and pour the tea over the ice. Garnish with mint leaves and serve chilled.

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.

MANGO GREEN TEA FRAPPUCCINO®

Steps:

• Combine ice cream, green tea, ice, and sugar in a blender; blend until thick and creamy. Pour ice cream mixture into a serving cup.
• Arrange mango on a plate or in a bowl. Spoon mango sorbet over mangoes. Place ice cream mixture on the plate or in the bowl and top with whipped cream.

MANGO-GREEN TEA SORBET

Steps:

• Combine water and tea leaves in a saucepan. Bring just to a boil, remove from heat and let steep 5 minutes.
• Strain, discarding the leaves. (Do not press leaves to extract liquid, this makes the liquid bitter.)
• Return tea to clean saucepan, add sugar and bring to a boil.
• Boil until sugar dissolves, about 1 minute.
• Remove from heat and cool about 30 minutes.
• Peel mangoes and cut fruit from pit. In a food processor or blender, puree mangoes with lemon juice.
• Add tea and blend until smooth. Pour into a glass 9-inch baking dish and freeze about 3 hours.
• Transfer mango mixture to a food processor.
• Pulse until smooth, 30 to 40 seconds.
• Serve at once or store in the freezer for up to 2 months.
• Soften 10 minutes before serving.

MANGO SORBET

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.

GREEN TEA SORBET

Steps:

• Bring water to boil, add leaves, and remove from heat.
• Steep for 5 minutes.
• Add sugar and stir until dissolved.
• Strain through a fine sieve.
• Chill tea, covered, until cold and freeze in an ice cream maker.

MANGO LIME SORBET

Steps:

• Combine 1/2 cup water and sugar in a small saucepan and stir. Bring to a simmer and simmer until sugar has dissolved. Remove from heat.
• Combine all ingredients in a blender and purée until completely smooth. Transfer to a bowl or container and chill overnight in refrigerator.
• (Chill a 1-quart container in the freezer while you spin the sorbet.) Remove bowl from refrigerator and blend the mango purée again for 1 to 2 minutes in a blender or with an immersion blender. Add to ice cream maker and spin for about 25 minutes. Transfer to chilled container and freeze for 2 hours or longer to pack.
• Once frozen solid, allow to soften in refrigerator for 30 minutes before serving.