Melon Mango Sorbet Recipes

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.

MELON-MANGO SORBET

Steps:

• In a blender or food processor, combine the mango cubes, melon balls, sugar, and lime juice.
• Puree.
• Spoon onto 4 plates, margarita glasses, or custard cups.
• Cover with plastic wrap, and freeze for 30 to 40 min, or until firm, stirring once to break up any ice crystals.
• Serve.

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.