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 SHERBET

Steps:

• Fruit can be frozen and wrapped in plastic weeks in advance.
• Using a zester, remove outer orange colored peel of orange. Wrap zest in plastic and set aside. Remove remaining skin, pull into sections and set aside.
• Peel and slice your mango if needed.
• Line baking sheet with wax paper.
• Place mango and orange on baking sheet. Freeze until firm.
• Remove 15 minutes before using. Place in food processor along with peel and sugar. Process until minced.
• Add yogurt and liqueur to minced fruit, process until light and fluffy, about 3 minutes.
• Serve sherbet immediately or transfer it to bowl and place in freezer. Remover from freezer 20 to 30 minutes before serving time and let soften in refrigerator.

LIME & MANGO SURPRISE

Steps:

• Place your prepared mango in a serving dish.
• In a pot add the lime juice, lemongrass and sugar.
• Heat gently, no boiling until the sugar is completely dissolved.
• Do not use juice until it is completely cooled.
• Strain the juice and pour over the mango wedges.
• Sprinkle with the lime rind, cover, chill for at least 3 hours.
• Serve in small bowls with a scoop of ice cream or sherbert and garnish with the sprigs of mint.

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).

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.