Thai Lime Mango Sherbet Recipes

EASY THAI MANGO SORBET

Steps:

• Slice mangos open and scoop out all of the fruit from the skins. Don't forget the fruit around the stone!
• Place fruit in a food processor or blender. Add sugar and pulse for 1 minute, or until all the sugar has dissolved and you are left with a delicious mango puree.
• Add coconut milk and lemon juice. Pulse briefly to combine. *At this point you can perform an option step as listed below.
• Pour the mano puree into a bowl or container while you continue to use your processor/blender.
• Pour the whipping cream into the processor and blitz until the cream forms stiff peaks.
• Add the mango puree to the whipped cream and blitz 5-10 seconds, or until you get a good mango-ceram consistency.
• Pour into a large yogurt container or similar size tup and place in the freezer. Allow to freeze at least 6 hours - preferably 8.
• Serve the mango sorbet in bowls, or scoop into ice-cream cones for the kids. (To make scooping easier, take the sorbet out of the freezer 10-15 min ahead of serving.) For an adult treat, try drizzling a little coconut liquer over sorbet.
• Optional Step.
• Some people don't want bits of mango fibre in their sorbet. I actually like it, as I find it enhances the taste of the sorbet - plus it's healthy! But if you'd rather strain it out, here's how. Between steps 3 and 4, pour the mango puree through a strainer placed over a bowl. Use a spatual or wooden spoon to press the pulp against the bottom of the strainer in order to "wring out" every ounce of mango juice. Continue on with steps 4/5.

MANGO MACHE ASAFETIDA SALAD WITH LIME SHERBET

Steps:

• For the lime sherbet, in a saucepan, whisk together the milk and sugar over a medium flame, until the sugar is dissolved.
• Remove the mixture from heat and cool over an ice bath. Stir in the lime juice, and then process in an ice cream machine according to the manufacturer's instructions.
• For the dressing, combine the mango puree, asafetida, salt, and sugar in a bowl and whisk together until mixed. While whisking slowly drizzle in the oil, and continuing to whisk until an emulsification is reached.
• For the salad, slice the mango thinly or use a peeler and peel the flesh into long strips.
• Toss the mango strips, mache, pistachios, and crystallized ginger with the dressing, and then arrange in a small mound on the plate. On top, set a scoop of the lime sherbet.
• Begin by gently peeling the skin from two lobes of ginger. Using a knife or peeler tends to remove too much flesh; a less wasteful method is to use the edge of a spoon.
• Slice both lobes lengthwise into thin pieces, using a mandoline or knife.
• Add 2 cups water and 2 cups of the sugar to a medium saucepan, and bring to a boil over high heat. Reduce the heat, add the ginger, and simmer for 20 to 30 minutes, or until they are soft.
• Remove the ginger pieces using a strainer and cool briefly.
• Spread the remaining 4 cups of sugar on a baking sheet and dredge the ginger pieces in the sugar until both sides are entirely covered.
• Transfer the ginger to another baking sheet and air dry for several hours, until crisp. Cut into short, 2-inch sticks. Place in an airtight container. They will last for more than 3 months.

THAI MANGO SHERBERT

Steps:

• 1. Slice the mangos open and scoop out all of the fruit from the skins. Don't forget to include fruit around the seed (a knife works well for this).
• 2. Place the fruit in a food processor or blender. Add the sugar and blitz for 1 minute, or until the sugar has dissolved and you are left with a delicious mango puree.
• 3. Add the coconut milk and lemon juice, and briefly blitz to combine (a few seconds).
• 4. Pour the mango puree into a bowl or container while you continue to use your processor/blender. Scape down the sides and bottom with a rubber spatula to remove as much of the puree as possible.
• 5. Now pour the whipping cream into the processor/blender. Blitz until the cream forms stiff peaks, or is quite stiff (not runny) when dipped into with your finger.
• 6. Add the mango puree to the whipped cream and blitz 5-10 seconds, or until you get a good mango-cream consistency.
• 7. Pour into a large yogurt container or similar size tub and place in the freezer. Allow to freeze at least 6 hours, preferably 8.
• 8. Serve the mango sorbet in bowls, or scoop into ice cream cones for the kids. (To make scooping easier, take the sorbet out of the freezer 10 to 15 minutes ahead of time).

LIME & MANGO SHERBET TOPPED WITH FRESH BERRIES

Steps:

• In a small pan, gently heat the sugar, water and lime rind, until the sugar dissolves about 3 minutes.
• Boil rapidly for 2 minutes, then remove from heat and strain into a bowl.
• Let cool and add the coconut cream, set aside until needed.
• Add the lime juice and chopped mango into a food processor and puree till it is smooth.
• Add the cooled coconut cream mixture into the mango puree, making sure to mix well.
• Pour into a large, freezerproof container and freeze for 1 hour, until slushy in texture.
• Remove the container from the freezer and with an electric mixer break up the ice cystals.
• Then put back in freezer for another hour, remove and again break up with the mixer making sure that the it is smooth.
• Cover the container and place back in the freezer and leave until very firm, about 4 hours.
• To serve, remove the sherbet from the freezer and let stand at room temperature for 15 minutes before serving.
• This is wonderful on its own, but it is put over the top with the addition of fresh, strawberries, blueberries or raspberries.

THAI MANGO, CHILLI & LIME CUPS

Steps:

• Mix the mango, red chilli, red onion and a handful coriander leaves, then mix with the lime juice and sweet chilli sauce. Season.
• Divide between 32 mini croustade cups (in the supermarket bakery area) and serve within 1 hr so they'll be firm.

MANGO SHERBET

Steps:

• Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken). Keep in the freezer until absolutely ready to pour mixture into the machine.
• Into a 5-quart capacity food processor, using the chopping blade (or blender), place all ingredients. Puree until smooth.
• Place mixture into the freezer tub of your ice cream maker and follow the manufacturer's instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
• With a spatula, turn sorbet into a freezer container. Freeze for 2-4 hours or until desired texture.

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.

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.