3-INGREDIENT MANGO SORBET RECIPE BY TASTY
Here's what you need: mangoes, honey, water
Provided by Pierce Abernathy
Categories Desserts
Yield 4 servings
Number Of Ingredients 3
Steps:
- Cut mangoes into ½-inch (1.3 cm) cubes and put on baking sheet. Cover and freeze for a minimum of 4 hours.
- In a food processor, add the frozen mango, water, and honey. Mix until the mixture is smooth.
- Remove from food processor and scoop into tray.
- Freeze for one additional hour.
- Enjoy!
Nutrition Facts : Calories 341 calories, Carbohydrate 88 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, Sugar 85 grams
THAI MANGO SHERBERT
This is my new favorite ice cream! This recipe is so smooth,creamy, and refreshing! It is also so easy to make. You don't even need an ice cream maker. All you need is a blender or food processor. This makes about 1 quart. I like to double it and make half gallon.
Provided by Leah Stacey
Categories Fruit Desserts
Time 20m
Number Of Ingredients 5
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).
QUICK MANGO SORBET
Last summer I decided to try my hand at making a passion fruit and mango sorbet. But fresh fruits require more prep and are difficult to find ripened at the same time, so I experimented using frozen fruit and juice. And voila! Both are readily available and inexpensive, too. -Carol Klein, Franklin Square, New York
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 2-1/2 cups.
Number Of Ingredients 3
Steps:
- Place all ingredients in a blender; cover and process until smooth. Serve immediately. If desired, for a firmer texture, cover and freeze at least 3 hours.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein.
EASY THAI MANGO SORBET
thaifood.about.com Quick and simple to make, and there's no stove involved. You only need a blender or food processor. This sorbet is creamier than most, halfway between sorbet and ince-cream, but still light and full of mango flavor. A great do-ahead that can be served plain or with slices of fresh mango and a mint leaf for garnish. Guesing at quantity - will update later.
Provided by keeney
Categories Frozen Desserts
Time 20m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 522, Fat 25.1, SaturatedFat 16, Cholesterol 81.5, Sodium 26.3, Carbohydrate 77.2, Fiber 2.7, Sugar 73, Protein 2.8
THREE-INGREDIENT MANGO SORBET
Here's a recipe so easy you can memorize it, just combine cubes of frozen mango with maple syrup or agave and lemon juice and freeze. This frozen treat is a boon for those looking to get more use out of their blender.
Provided by Lauryn Tyrell
Categories Food & Cooking Dessert & Treats Recipes
Time 1h10m
Yield Makes about 1 pint
Number Of Ingredients 3
Steps:
- Place frozen mango chunks in a food processor; let stand 5 minutes to thaw slightly. Add maple syrup, lemon juice, and 1 tablespoon water. Process, scraping down sides, until smooth and thick (if too thick, add up to 1 tablespoon additional water), about 2 minutes.
- Pack into a resealable container and freeze until firm, at least 1 hour and up to 1 month.
MANGO SORBET
Make the most of sweet mangoes with this refreshing mango sorbet. Low in fat, it's the perfect dessert for warm, balmy days
Provided by Cassie Best
Categories Dessert, Treat
Time 15m
Yield Serves 8
Number Of Ingredients 3
Steps:
- Peel the mangoes with a vegetable peeler, cut as much of the flesh away from the stone as you can, put it in a food processor or blender.
- Add the sugar, lime juice and 200ml water. Blend for a few minutes, until the mango is very smooth and the sugar has dissolved - rub a little of the mixture between your fingers, if it still feels gritty, blend for a little longer. Pour into a container and put in the freezer for a few hours.
- Scrape the sorbet back into the blender (if it's very solid, leave at room temperature for 5-10 mins first). Whizz until you have a slushy mixture, then pour back into the tin and freeze for another hour or so.
- Repeat step 3. Freeze until solid (another hour or two). Will keep covered in the freezer for three months.
Nutrition Facts : Calories 184 calories, Fat 1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
MANGO SORBET
This a great summer sorbet. Hope you enjoy this as much as my family.
Provided by Cindy Chaney
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 15m
Yield 12
Number Of Ingredients 3
Steps:
- Place cubed mango in a food processor, and puree. Pour in simple syrup and lime juice, and puree until smooth.
- Place in an ice cream maker. Freeze thoroughly.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.6 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.4 g, Sodium 2 mg, Sugar 10.3 g
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