MANGO SORBET WITH TEQUILA
Kick off Cinco de Mayo with these sweet-and-spicy shooters.
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 6 to 12 shooters
Number Of Ingredients 0
Steps:
- Pour about 1/2 ounce gold tequila into shot glasses and add small scoops of mango sorbet, then sprinkle with chile-lime seasoning.
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.
MANGO SORBET WITH GRILLED FRUIT
Steps:
- For the sorbet: Combine water, sugar and lemon juice in saucepan over low heat. Stir until sugar is completely dissolved -- DO NOT BOIL. Remove from heat. Pour Mango puree and sugar mixture into sorbet freezer. Set timer to 15 minutes, or follow the freezer directions. Batch is finished when mixture firms up and looks fluffy.
- For the figs: Place figs in saucepan and cover with port and zest from 1 lemon and simmer for 15 minutes. These can be served poached or lightly grilled.
- Peel, core, and slice pineapple. Combine orange juice and dark brown sugar in saucepan and simmer on low heat until mixture starts to thicken. Stir to avoid burning. Brush on pineapple slices and grill lightly until grill marks appear, about 2 minutes per side.
- For the banana: Cut bananas lengthwise and place in baking tray. Combine orange juice, lime juice, molasses and pinch of salt. Simmer for a few minutes. Pour mixture over bananas, covering fruit and then grill. Turn over gently about 2 minutes per side.
- For the nectarines or peaches: Pit and cut fruit in half. Lightly salt fruit if not sweet. Lightly brush olive oil and toss fruit in bowl with dark brown sugar covering all surfaces. Grill 3 to 4 minutes per side.
MANGO ICE WITH TEQUILA AND LIME
Categories Tequila Citrus Fruit Dessert Low Fat Low Sodium Mango Vegan Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves and mixture boils. Cool syrup slightly.
- Puree mangoes, syrup and lime juice in processor until smooth. Transfer mixture to pie plate. Freeze, stirring occasionally until slushy, about 2 hours. Continue freezing until firm. Let stand 10 minutes at room temperature. Break up into chunks. Return mixture to processor and process until smooth. Serve.
MANGO AGAVE SORBET
The texture of this recipe is always great! Rum can be used instead of tequila. Dress up scoops with lime rind curls, if desired.
Provided by Ambervim
Categories Frozen Desserts
Time 15m
Yield 6 Cups
Number Of Ingredients 6
Steps:
- Combine cubed mango, orange juice, lime juice, and tequila in a food processor; process until smooth. Pour the mixture into a bowl, and stir in the agave nectar and 1/3 cup water. Cover and chill for 2 hours.
- Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 8 hours or until firm.
Nutrition Facts : Calories 78.7, Fat 0.5, SaturatedFat 0.1, Sodium 2, Carbohydrate 19.8, Fiber 1.9, Sugar 17, Protein 1.1
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