Mango Sorbet With Grilled Fruit Recipes

ALL-FRUIT MANGO SORBET

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.

QUICK MANGO SORBET

Steps:

• Place all ingredients in a blender; cover and process until smooth. Serve immediately. If desired, for a firmer texture, cover and freeze at least 3 hours.

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.

MANGO SORBETS

Steps:

• Line a baking sheet with plastic wrap.
• Wash and dry mangoes. Using a sharp knife, remove the 2 flat sides of each mango, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces. With a spoon carefully scoop flesh from mango sides into a blender, leaving shells intact. With a knife cut remaining flesh from pit and add to blender. Add syrup and lime juice to blender and purée until smooth. Put mango shells on baking sheet and freeze while making sorbet.
• Freeze mango purée in an ice-cream maker. Scoop sorbet into frozen shells, mounding slightly, and smooth surfaces. Freeze filled mango shells at least 6 hours, or until frozen hard. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.