PASSION FRUIT SORBET
This passion fruit sorbet recipe yields delicious bright flavor for the perfect warm-weather treat.
Provided by Martha Stewart
Yield Makes 3 cups
Number Of Ingredients 3
Steps:
- In a small saucepan, combine sugar and water. Bring to a boil over medium-high heat. Let cool, and stir in passion fruit puree. Transfer to an ice-cream maker, and freeze according to manufacturer's instructions. The sorbet can be stored in the freezer in an airtight plastic container for up to a week.
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.
PASSION FRUIT AND MANGO SORBET
Provided by Food Network
Categories dessert
Time 3h10m
Yield 5 or 6 servings
Number Of Ingredients 3
Steps:
- Cut the passion fruits into halves. Spoon the pulp (seeds and all) into a food processor container or blender.
- Add the mangos. Process until pureed. Strain out the seeds. Taste the mixture and add sugar if desired.
- Freeze the mixture in an ice cream maker according to manufacturer's directions.
PASSION FRUIT-MANGO SMOOTHIE
Grown in tropical regions throughout the world, passion fruit is usually enjoyed as a juice with the crunchy seeds strained out. But consider leaving them: In this smoothie they help deliver an impressive 6 grams of fiber. Passion fruit is also a good source of vitamins A and C and nonheme, plant-based iron.
Provided by Food Network Kitchen
Time 5m
Yield 1 drink
Number Of Ingredients 6
Steps:
- Cut the passion fruits in half and scoop the seeded flesh into a blender. Add the mango, yogurt, orange juice, vanilla, a pinch of salt and 4 ice cubes. Blend until smooth; you'll still be able to see the broken up seeds. Drink right away.
Nutrition Facts : Calories 190 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 180 milligrams, Carbohydrate 40 grams, Fiber 6 grams, Protein 9 grams, Sugar 32 grams
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- Stand a mango, stem end down, on a cutting board and use a serrated knife to cut from the top to the bottom, running the blade close to the pit. Turn the mango around and repeat on the opposite side. Use a spoon to scoop the flesh from the skin and transfer it to the jar of a blender. Cut away any usable flesh attached to the pit, peel it and add to the jar. Squeeze the pit over the jar to extract the juices from any flesh clinging to the pit. Repeat with the second mango.
- Stir the sugar, lime juice, water and salt in the blender and purée until smooth. Taste the purée, and if it is fibrous, strain it through a sieve into a bowl.
- To prepare the passion fruit, halve the fruit and scoop the pulp and seeds into a small bowl. Mash the pulp with a fork to liquefy, then stir the pulp and seeds into the mango mixture. (If using purée, stir directly into the mango mixture.) Cover and chill the mixture several hours, up to overnight.
- Make the sorbet: Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Pack into a chilled container, cover tightly and freeze, preferably for several hours, before serving. Remove from the freezer about 10 minutes before serving to make the scooping easier.
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