Mandarin Fruit Sundae Recipes

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MANDARIN ORANGE SAUCE



Mandarin Orange Sauce image

A quick and easy sauce to serve with a scoop of ice cream, a piece of sponge cake or fruit cake, or cheesecake. Also good over pancakes, french toast, or crepes. Garnish with a dollop of whipped cream and a maraschino cherry if you like. Use fresh peaches in place of the oranges or use canned peaches with some of the juice. You can serve individual servings in wide-mouth wine glasses for pretty presentation. A great last minute dessert. I keep an angel food cake in the freezer and a couple cans of mandarin oranges in the pantry for this dessert for unexpected company.

Provided by foodtvfan

Categories     Dessert

Time 25m

Yield 2 cups

Number Of Ingredients 6

2/3 cup white sugar
3 tablespoons cornstarch
1 (11 ounce) can mandarin oranges, drained, reserve juice
mandarin orange liquid, from can of oranges and water up to 1-1/3 cup mark
2 tablespoons butter
1 (10 ounce) can frozen concentrated orange juice, undiluted, divided

Steps:

  • Stir the sugar and cornstarch together in heavy-bottom saucepan.
  • Drain the mandarin oranges over a 2-cup measuring cup. Add water up to the 1-1/3 cup mark.
  • Add liquid mixture to sugar and cornstarch in saucepan. Stir over medium heat until thickened. Remove from heat.
  • Add the butter and one half of the can of undiluted orange juice. (Make the rest into orange juice for drinking).
  • Add the mandarin oranges and stir gently.
  • Heat gently over low heat for a couple of minutes, if desired, stirring occasionally.

Nutrition Facts : Calories 715.5, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.5, Sodium 90.3, Carbohydrate 153, Fiber 4.1, Sugar 136.5, Protein 4.8

MANDARIN FRUIT SUNDAE



Mandarin Fruit Sundae image

Sprinkle sweetened coconut on this refreshing fruit sundae.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 8

1/2 fresh pineapple, peeled and cored
1 small mango, pitted and peeled
1 red or yellow papaya, seeded and peeled
2 navel oranges, peel and pith removed, cut into sections
3 tablespoons coconut-scented rum
3 teaspoons sugar
1 pint lemon sorbet
1/4 cup shredded sweetened coconut, toasted

Steps:

  • Slice the pineapple, mango, and papaya into 1/8-inch-thick slices and then into bite-size pieces. In a medium bowl, combine pineapple, mango, papaya, orange sections, rum, and sugar; toss to combine. Let fruit stand at room temperature for 15 minutes.
  • Divide fruit and liquid among 4 serving dishes. Add 2 small scoops of sorbet to each dish and garnish with the toasted coconut.

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