Mango Sorbet With Lime And Chili Recipes

MANGO CHILI SORBET

Steps:

• In a medium saucepan, combine 4 1/4 cups (1000 grams) water, the sugar, dextrose, glucose powder, trimoline, sorbet stabilizer and salt and bring to a boil over medium-high heat. Boil for 5 minutes and then set aside to cool.
• Once cooled, add the mango puree and diced jalapenos. Pour the mixture into an ice cream maker and process according to the manufacturer's instructions.

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.

LIME-MANGO SORBET

Steps:

• Peel off lime zest using a vegetable peeler to create long strands.
• Combine confectioners' sugar, water, and lime zest in a saucepan and bring to a boil. Boil for 5 minutes. Remove from heat and let cool to room temperature, about 30 minutes. Refrigerate simple syrup until completely cold, about 1 hour. Remove and discard lime zest and stir in rum.
• Place mango in a blender; blend until pureed. Chill in the refrigerator.
• Combine mango puree and chilled simple syrup in an ice cream maker and freeze according to manufacturer's instructions until it reaches soft-serve consistency, about 20 minutes. Transfer sorbet to an airtight container and freeze until firm, about 2 hours.

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.

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 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 WITH CHILE-LIME SALT

Steps:

• In a small bowl, combine the chile powder, lime zest and salt. Use the chile-lime salt immediately or store at room temperature in an airtight container for up to 3 days.
• Sprinkle the chile-lime salt all over the mango and serve immediately, or loosely cover and refrigerate for up to 4 hours.