Guanabana Sorbet With Mango Lime Coulis Recipes

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MANGO SORBET WITH LIME AND CHILI



Mango Sorbet with Lime and Chili image

Provided by Amy Finley

Categories     dessert

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 7

3 large mangos, peeled and pitted and chopped into chunks
2 cups simple syrup, recipe follows
1/4 cup freshly squeezed lime juice
1 tablespoon chili powder, plus extra for garnish
Coarse salt
2 cups water
2 cups sugar

Steps:

  • If using, prepare the bowl of the ice cream maker according to manufacturer's directions.
  • Place the mango chunks in the food processor and puree until smooth. You should have about 3 cups of puree. Place the 3 cups of puree in a mixing bowl and stir in the simple syrup, lime juice, and chili powder. Pour the mixture into a shallow dish and place in the freezer. Freeze for at least 3 hours and up to overnight.
  • If using an ice cream maker, pour into maker and freeze according to manufacturers directions. Transfer the sorbet to a freezable container and freeze until firm, about 1 to 2 hours.
  • Serve cold, sprinkled with a little coarse salt and more chili powder, if desired.
  • In a small saucepan, dissolve the sugar in the water and bring to a boil. Boil 2 to 3 minutes, then remove from the heat and allow to cool completely.

MANGO LIME SORBET



Mango Lime Sorbet image

This sorbet is tangy and not very sweet. I added only enough sugar and corn syrup to allow the mixture to freeze properly without developing ice crystals.

Provided by Martha Rose Shulman

Categories     snack, ice creams and sorbets, dessert

Time 35m

Yield 1 quart, serving 5 to 6

Number Of Ingredients 4

1/2 cup/100 grams sugar
4 cups/750 grams diced mango (3 to 4 large mangos)
2/3 cup/150 grams fresh lime juice (about 6 limes)
2 tablespoons/50 grams corn syrup

Steps:

  • Combine 1/2 cup water and sugar in a small saucepan and stir. Bring to a simmer and simmer until sugar has dissolved. Remove from heat.
  • Combine all ingredients in a blender and purée until completely smooth. Transfer to a bowl or container and chill overnight in refrigerator.
  • (Chill a 1-quart container in the freezer while you spin the sorbet.) Remove bowl from refrigerator and blend the mango purée again for 1 to 2 minutes in a blender or with an immersion blender. Add to ice cream maker and spin for about 25 minutes. Transfer to chilled container and freeze for 2 hours or longer to pack.
  • Once frozen solid, allow to soften in refrigerator for 30 minutes before serving.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 0 grams, Carbohydrate 44 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 41 grams

LYCHEE COCONUT SORBET WITH MANGO AND LIME



Lychee Coconut Sorbet with Mango and Lime image

Categories     Ice Cream Machine     Dessert     Kid-Friendly     Quick & Easy     Frozen Dessert     Lime     Coconut     Mango     Summer     Lychee     Gourmet     Small Plates

Yield Makes 4 dessert servings

Number Of Ingredients 7

1 (15- to 20-oz) can lychees in syrup
1/2 cup well-stirred sweetened cream of coconut (preferably Coco López brand; not coconut milk or coconut cream)
3 to 3 1/2 tablespoons fresh lime juice
1 firm-ripe large mango (1 lb), peeled and sliced
1 teaspoon finely grated fresh lime zest
Special Equipment
an ice cream maker

Steps:

  • Drain lychees, reserving syrup, then purée lychees, cream of coconut, 1/4 cup syrup, and 2 1/2 tablespoons lime juice in a blender until smooth. Freeze in ice cream maker.
  • While sorbet is churning, toss together mango, zest, and remaining lime juice to taste (1/2 to 1 tablespoon).
  • Serve scoops of sorbet over mango slices.

GUANABANA SORBET WITH MANGO LIME COULIS



Guanabana Sorbet with Mango Lime Coulis image

Categories     Ice Cream Machine     Fruit     Dessert     Freeze/Chill     Lime     Tropical Fruit     Mango     Summer     Healthy     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 1/2 cups sugar
1 3/4 cups water
2 (14-oz) packages frozen guanabana (soursop) purée such as Goya brand, thawed (3 cups)
1 1/2 cups fresh mango purée (from 1 1/2 lb mangoes) or 1 (14-oz) package frozen mango purée, thawed
3 tablespoons fresh lime juice, or to taste
1/2 teaspoon finely grated fresh lime zest
Garnish: lime zest
Special Equipment
an ice cream maker

Steps:

  • Bring sugar and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, until reduced to about 2 cups, 3 to 5 minutes. Transfer syrup to a bowl and cool completely.
  • Whisk together guanabana purée and 1 1/2 cups syrup, then freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, about 2 hours.
  • Blend mango purée, lime juice, 6 tablespoons of remaining syrup, and remaining 1/4 cup water in a blender until very smooth. Force through a fine-mesh sieve into a bowl, pressing on and then discarding solids, then whisk in zest and, if necessary, additional water for a thin purée. Serve sorbet with coulis.

MANGO AND LIME SORBET



Mango and Lime Sorbet image

Nothing is better in the summer than a frosty frozen fruit treat. Even better when its is light and luscious like this one. The lime heightens the natural sweetness of the mango while the whipped egg whites make the dessert light and airy. I ran across this one in a local newspaper and recently decided to try it in my ice cream maker. The directions and preparation time here are for conventional freezer preparation without an appliance.

Provided by justcallmetoni

Categories     Frozen Desserts

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 6

1 large mango
1 1/2 teaspoons gelatin powder
2 egg whites
1 -2 tablespoon sugar (to taste) or 1 -2 tablespoon Splenda granular (to taste)
5 tablespoons lime juice, divided
lime zest, strips (optional)

Steps:

  • Peel and cut up the mango into chunks. Puree mango and 2 tablespoons of lime juice in a blender or with an immersion blender. Set aside. (Don't worry if the puree is tart, the lime juice mellows in the freezing process.)
  • Mix the gelatin into the remaining 3 tablespoons of lime juice in a small heatproof bowl. Place the bowl in a small saucepan of simmering water and stir until the gelatin dissolves. Add gelatin-lime juice mix to the mango puree.
  • Whisk egg whites to soft peaks. Add sugar or Splenda.
  • Gently fold the egg whites into the mango.
  • (If you are using an ice cream maker, follow the directions for your machine here. In mine, this takes about 20-22 minutes.)
  • Place the mixture into a freezer proof bowl for 2 hours. Take the bowl out of the freezer and mix to break up the ice chunks and return to the freezer. Allow it to freeze until firm or solid.
  • If sorbet is frozen solid prior to serving, place in the refrigerator for 10 minutes before serving.
  • Scoop sorbet into bowls and garnish with lime zest strips.

Nutrition Facts : Calories 68.9, Fat 0.2, Sodium 30.7, Carbohydrate 15.4, Fiber 1.2, Sugar 12.8, Protein 2.9

LIME-MANGO SORBET



Lime-Mango Sorbet image

When making sorbet be sure all ingredients are perfectly chilled before putting them in the ice cream maker. You can leave out the rum, if you like.

Provided by Afiyet_olson

Categories     Desserts     Frozen Dessert Recipes     Sorbet Recipes

Time 4h40m

Yield 4

Number Of Ingredients 5

1 lime
2 ⅓ cups confectioners' sugar
2 cups water
1 ½ tablespoons rum
3 ripe mango - peeled, seeded, and cut into cubes

Steps:

  • Peel off lime zest using a vegetable peeler to create long strands.
  • Combine confectioners' sugar, water, and lime zest in a saucepan and bring to a boil. Boil for 5 minutes. Remove from heat and let cool to room temperature, about 30 minutes. Refrigerate simple syrup until completely cold, about 1 hour. Remove and discard lime zest and stir in rum.
  • Place mango in a blender; blend until pureed. Chill in the refrigerator.
  • Combine mango puree and chilled simple syrup in an ice cream maker and freeze according to manufacturer's instructions until it reaches soft-serve consistency, about 20 minutes. Transfer sorbet to an airtight container and freeze until firm, about 2 hours.

Nutrition Facts : Calories 374.7 calories, Carbohydrate 93.7 g, Fat 0.4 g, Fiber 2.5 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 6.9 mg, Sugar 88.6 g

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