Mango Sorbet With Grilled Fruit Recipes

ALL-FRUIT MANGO SORBET

All-Fruit Mango Sorbet image

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

Ingredients

2 very ripe mangoes (2 to 2 1/2 pounds total)
2 tablespoons unsweetened coconut flakes
1 small lime, quartered
Honey for drizzling, optional

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

Mango Sorbet image

Provided by Patrick and Gina Neely : Food Network

Categories dessert

Time 5h25m

Yield About 1 quart

Number Of Ingredients 4

Ingredients

4 cups mango nectar
1/4 cup sugar
1/4 cup sweetened lime juice (recommended: Rose's)
1 tablespoon vodka

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.

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