Strawberry Mango Ice Recipes
STRAWBERRY-MANGO ICE
Provided by Food Network Kitchen
Time 4h5m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Puree all the ingredients in a food processor or blender. Pour about 1/2 cup into paper cups. Freeze until set. Serve.
Nutrition Facts : Calories 67 calorie, Fat 0 grams, Carbohydrate 17 grams, Fiber 0.5 grams, Protein 0 grams
STRAWBERRY-MANGO ICE CREAM WITH FRESH SPEARMINT
Inspired by The Mastercard (a frozen strawberry-mango concoction that is served on Royal Caribbean® cruise ships), this ice cream transports you immediately to the tropics, with a surprise of fresh spearmint!
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 14h
Yield 8
Number Of Ingredients 7
Steps:
- Pour half-and-half into a medium saucepan and place over medium heat. Add sugar and stir until dissolved. Continue to heat until half-and-half is hot, but do not let it come to a boil.
- Whisk egg yolks in a small bowl until pale yellow.
- Slowly add about 1 cup of the half-and-half mixture to the egg yolks, whisking constantly. Repeat with another cup. Pour the egg yolk mixture into the saucepan with the remaining half-and-half mixture and cook over medium heat until the mixture thickens and coats the back of a spoon. Do not let the mixture boil.
- Remove from heat and stir in spearmint and coconut extract. Pour mixture into a bowl with a pour spout and let cool for 30 minutes. Refrigerate, 8 hours to overnight.
- Pour 1/2 of the mixture into an ice cream maker and churn to the consistency of soft-serve. Add strawberry puree. Continue to churn until ice cream has thickened. Transfer ice cream to a bowl and clean out the ice cream maker with a rubber spatula. Place strawberry ice cream in the freezer.
- Pour the remaining ice cream base into the ice cream maker and churn to the consistency of soft-serve. Add mango puree. Continue to churn until the ice cream has thickened.
- Remove strawberry ice cream from the freezer. Place a large scoop of strawberry ice cream in a 9-inch loaf pan using 2 large spoons. Top with a large scoop of mango ice cream. Fill up the loaf pan, continuing to alternate flavors. Cover with plastic wrap and place into the freezer for a minimum of 4 hours.
Nutrition Facts : Calories 266 calories, Carbohydrate 36.7 g, Cholesterol 110.4 mg, Fat 12.3 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 7.1 g, Sodium 41.3 mg, Sugar 31 g
STRAWBERRY MANGO SORBET
This is fresh, really simple and will keep in a freezer container...if you don't eat it all the first day. -Sandra Vachon, Saint-Constant, Quebec
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 quart.
Number Of Ingredients 5
Steps:
- In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool., Place mangoes and strawberries in a food processor; add sugar syrup and lime juice. Cover and process until pureed. Transfer puree to a 13x9-in. dish. Freeze 45 minutes or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm., Just before serving, transfer to a food processor; cover and process 2-3 minutes or until smooth,
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 0 protein.
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