Mango Lime Ice Recipes
MANGO LIME ICE
This is a refreshingly sweet and tangy ice. It's easy to make as well.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Peel mangoes using a vegetable peeler; carefully cut the flesh away from each mango's pit, and roughly chop the flesh. Add the chopped mangoes, lime zest, and lime juice to the jar of a blender.
- Add the sugar and 1/4 cup cold water, and puree until the mixture is smooth. Pour the blended mixture into four serving glasses, and place in freezer for 1 hour.
NO-CHURN MANGO-COCONUT-LIME ICE CREAM
Provided by Food Network Kitchen
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Whisk the mango pulp, condensed milk, lime zest and juice, confectioners' sugar and coconut extract in a large bowl until smooth; set aside.
- Scoop the solids off the top of the can of coconut cream into a separate large bowl. (Discard the liquid; if any liquid has risen to the top, pour it off before scooping out the solids.) Break the solid coconut cream into small chunks, then add the heavy cream and beat with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. (There may be a few small chunks of coconut cream.)
- Fold about half of the whipped cream into the mango mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
- Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight. Let soften about 20 minutes at room temperature before scooping.
MANGO-LIME ICE
Pastry chef Jennifer Jones of Topolobampo in Chicago shared this recipe as part of a [Cinco de Mayo feature on Mexican desserts](/articlesguides/holidays/cincodemayo/mexican-desserts). Jones encourages you to use different fruits in this refreshing dessert, but recommends sticking to ones that are sweet but have acidity. Raspberries are a perfect example.
Provided by Jennifer Jones
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- In the bowl of a food processor, combine the mangoes, orange zest, sugar, lime juice, and 1 cup water. Process until the mixture is smooth. Pour through a fine-mesh sieve set over a large bowl then press gently on and discard any solids (there will be about 3 cups syrup). Transfer to a freezer-safe dish, cover with plastic, and freeze until the mixture is firm 2 inches in from the sides, about 2 hours. Scrape into a food processor and process until the mixture is slushy. Repeat the freezing and processing 2 more times, then freeze for at least 1 hour before serving. DO AHEAD: The ice can be made ahead and stored in the freezer, well wrapped, up to 2 weeks.
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- In a microwave safe bowl, heat the water and sugar in the microwave (or in a small sauce pan on the stove top) until the sugar dissolves into the water. Remove from heat.
- Place the peeled and chopped mango into a blender. Cover and pulse a few times to break up the chunks. Then pour the sugar syrup, lime juice, and lime zest into the blender. Cover again and puree until just smooth. Don't over blend!
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- Combine all the ingredients in a blender or food processor, and process until smooth (the ingredients may need to be processed in 2 batches).
- Press mango mixture through a fine sieve over a bowl; discard solids. Pour mixture into an 8-inch square baking dish; cover and freeze 4 hours or until firm. Place mixture in a food processor, and process until slushy. Freeze for 3 hours. Soften slightly in the refrigerator for 30 minutes before serving.
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