Frozen Tropical Terrine With Mango Blackberry Sauce Recipes
FROZEN TROPICAL TERRINE WITH MANGO-BLACKBERRY SAUCE
Categories Dairy Fruit Dessert Graduation Frozen Dessert Blackberry Mango Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Line 9x5x2 3/4-inch metal loaf pan with 2 layers of plastic wrap in each direction, leaving overhang. Sprinkle 1 1/4 cups toasted coconut over bottom of pan. Microwave 1 pint pineapple-coconut ice cream on low in two or three 10-second intervals until slightly softened. Drop ice cream by large spoonfuls over coconut in pan, then spread in even layer; freeze 15 minutes. Microwave mango sorbet on low in two or three 10-second intervals until slightly softened. Drop sorbet by large spoonfuls atop ice cream, then spread in even layer; freeze 15 minutes. Repeat with boysenberry sorbet, then remaining 1 pint ice cream. Sprinkle remaining coconut over top; press to adhere (filling will extend slightly above pan). Cover with plastic wrap overhang; freeze overnight. (Can be made 3 days ahead. Keep frozen.)
- Combine mango, blackberries, and sugar in medium bowl. Scrape in seeds from vanilla bean; add bean and toss. Let stand at room temperature until juices form, tossing occasionally, about 2 hours. (Can be made 4 hours ahead. Cover and chill.) Discard vanilla bean.
- Using plastic wrap as aid, lift terrine out of pan; remove plastic wrap. Cut terrine into 3/4-inch-thick slices. Place on plates; spoon sauce over and serve.
TROPICAL SORBET TERRINE
Make and share this Tropical Sorbet Terrine recipe from Food.com.
Provided by Yia Yia
Categories Frozen Desserts
Time 8h20m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Line a 6 cup (8 1/2" x 4") loaf pan with a long strip of plastic wrap, leaving a 2" overhang on the long sides. Set aside.
- Spread coconut on a rimmed baking sheet.
- Toast in oven, tossing occasionally, until golden, 8-10 minutes.
- Let cool completely.
- Sprinkle 1/2 c toasted coconut in prepared loaf pan. Dollop coconut sorbet on top and spread evenly.
- Sprinkle that layer with 1/4 c toasted coconut. Repeat with raspberry sorbet and remaining 1/4 c toasted coconut, then mango sorbet.
- Fold plastic overhang over sorbet and freezed until firm, at least 8 hours, and up to 2 weeks.
- To serve, unfold plastic and invert onto a serving platter. Remove plastic and slice with a serrated knife.
Nutrition Facts : Calories 38.8, Fat 2.8, SaturatedFat 2.4, Sodium 20.3, Carbohydrate 3.7, Fiber 0.3, Sugar 3.4, Protein 0.2
FROZEN MANGO TITORITA
This tropical twist on one of our classic cocktails is a little bit sweeter and a whole lot cooler. Pro-tip: Mix it up in a blender for optimal smoothness.
Provided by Tito's Handmade Vodka
Categories Drinks Recipes Cocktail Recipes
Time 5m
Yield 4
Number Of Ingredients 8
Steps:
- Add all ingredients to a high-powered blender and blend until smooth.
- Garnish with cocktail umbrellas and a lime wedge.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 26.9 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.4 g, Sodium 9 mg, Sugar 24.1 g
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