ROASTED LIME SORBET
Steps:
- Preheat oven to 375 degrees F.
- Place halved limes, sugar, vanilla bean scrapings, and water in a roasting pan and stir.
- Place in the oven and roast, stirring occasionally until the edges of the limes start to caramelize about 30 minutes. Remove the pan from the oven and allow to cool to room temperature.
- Place a strainer over a bowl of a food processor and squeeze the juice from the limes then strain the roasting pan juices into the food processor bowl.
- Roughly chop 1 lime half, add it to the food processor, and puree until smooth. Strain the puree into a bowl and stir in the 2 cups water, 2 cups fresh lime juice, and sugar, to taste. Chill and freeze in an ice cream maker according to manufacturers' instructions.
FRESH MANGO AND PAPAYA SORBET PARFAIT
Provided by Emeril Lagasse
Categories dessert
Time 1h37m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In 2 separate non-reactive saucepans, place the mango in 1 and the papaya in the other. Add 1 cup of sugar and 2 1/2 cups of water to each pan. Place over medium heat and bring to a boil. Cook for 2 minutes. Remove from the heat and cool completely.
- In a blender, puree the mango mixture until smooth. Remove and strain through a fine mesh strainer. Set aside. Wash out the cup of the blender and puree the papaya mixture until smooth. Remove and strain through a fine mesh sieve. In an ice cream maker, process each mixture, separately, according to manufacturer's directions.
- Slice the strawberries and place in a mixing bowl. Add the remaining 1/2 cup of sugar and a splash orange liqueur, if using, and mix well. Cover and refrigerate for at least 30 minutes. To serve, lay some of the cubed angel food cake over the bottom each balloon wine glass or serving bowls. Place 2 small scoops of the mango sorbet over the cake. Spoon some of the berries over the top. Repeat with the remaining cake, papaya sorbet and berries. Garnish with a sprig of fresh mint.
BASIL AND LIME SORBET
Steps:
- Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the lime zest. Remove from the heat, and allow to cool for a while. Add the lime juice and basil puree. Stir this up and leave to infuse for a while. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 30 minutes, if you remember. Serve it in a glass on its own.
NO-CHURN RASPBERRY-LIME SORBET
Nothing could be easier, or more fun to watch blend together, than this two-ingredient, sorbet. Simply puree frozen raspberries and limeade in a food processor for a few minutes for a colorful and refreshing dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Add the raspberries and limeade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.
More about "mango and papaya empanadas with chipotle honey and lime sorbet recipes"
17 DIPPING SAUCES FOR EMPANADAS (+ BEST RECIPES)
From insanelygoodrecipes.com
- Chipotle Mayo. Kick your empanadas up a notch with this zesty chipotle mayo. This smoky chipotle and creamy mayo fusion brings a spicy twist to your dip game.
- Peruvian Green Sauce. Vibrant and flavorful, this sauce is the spicy essence of Peruvian cuisine. It’s traditionally paired with roasted chicken or grilled meats, but this green sauce shines brightly with empanadas, too.
- Salsa Taquera Roja. Salsa taquera roja is a beloved choice at Mexican restaurants. WANT TO SAVE THIS RECIPE? Enter your email below & we'll send it straight to your inbox.
- Chimichurri Sauce. Straight from Argentina and Uruguay, chimichurri is the zesty green sauce your empanadas are missing. Made from fresh parsley, garlic, red wine vinegar, oregano, and olive oil, it packs a punch without overwhelming the palate.
- Cilantro Lime Sauce. Combine cilantro and lime. Then, mix in olive oil, avocado, green onion, garlic, and sour cream (or Greek yogurt), and you get this creamy sauce wonder.
MANGO BLOOD ORANGE SORBET - LAYLITA'S RECIPES
From laylita.com
AUTHENTIC MEXICAN FRIED EMPANADAS RECIPE - MY …
From mylatinatable.com
BEST MANGO EMPANADA RECIPE - HOW TO MAKE TEA AND …
From food52.com
MANGONADA (MANGO CHAMOYADA) | MEXICAN RECIPES BY …
From muydelish.com
MANGO AND PAPAYA EMPANADAS WITH CHIPOTLE HONEY AND LIME …
From tfrecipes.com
CHEESE AND POBLANO EMPANADAS - LATIN RECIPES
From laylita.com
MANGO HABANERO SALSA - COOKING ON THE WEEKENDS
From cookingontheweekends.com
3-INGREDIENT MANGO SORBET (NO-CHURN!) - MINIMALIST …
From minimalistbaker.com
17 EMPANADA RECIPES (+ BEST FILLING IDEAS) - INSANELY …
From insanelygoodrecipes.com
PAPAYA SORBET FROM BARBADOS RECIPES
From tfrecipes.com
THE BEST EMPANADAS RECIPE! - ISABEL EATS
From isabeleats.com
MANGONADAS - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
MANGO AND PAPAYA EMPANADAS WITH CHIPOTLE HONEY AND LIME …
From foodnetwork.cel28.sni.foodnetwork.com
MANGO AND PAPAYA EMPANADAS WITH CHIPOTLE HONEY …
From food-recipe.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love