Lemon Lime Ring With Mixed Berries And Mango Recipes

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MANGO-LIME SPRITZER



Mango-Lime Spritzer image

Provided by Trisha Yearwood

Categories     beverage

Time 5m

Yield 2 cocktails

Number Of Ingredients 5

4 ounces mango juice, cold
2 ounces lime juice (about 2 limes)
1 bottle ginger beer, cold
2 lime wheels
2 mango wedges

Steps:

  • Divide the mango juice and lime juice between two glasses over ice, if desired. Top off with ginger beer. Add a lime wheel and a mango spear for garnish.

LEMON-LIME RING WITH MIXED BERRIES AND MANGO



Lemon-Lime Ring with Mixed Berries and Mango image

Categories     Berry     Citrus     Dairy     Egg     Fruit     Dessert     Lemon     Lime     Mango     Summer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 Servings

Number Of Ingredients 17

Mousse
1 1/2 cups sugar
8 large egg yolks
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
5 tablespoons unsalted butter
2 teaspoons grated lemon peel
2 cups chilled whipping cream
Fruit
1 1-pint basket strawberries, hulled, quartered
1 tablespoon sugar
2 mangoes, peeled, pitted, cubed
1 1/2-pint basket raspberries
1 1/2-pint basket blackberries or boysenberries
1 1/2-pint basket blueberries
Fresh lime- and lemon-peel twists
Fresh mint sprigs

Steps:

  • For mousse: Line 12-cup ring mold with plastic wrap, allowing plastic to overhang edges by 3 inches. Whisk first 6 ingredients in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 180°F, about 7 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 8 minutes.
  • Beat cream in another large bowl until stiff peaks form. Fold cream into egg mixture. Spoon into mold; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.)
  • For fruit: Toss strawberries with sugar in large bowl. Let stand 20 minutes. Add mangoes, raspberries, blackberries and blueberries; toss to coat.
  • Turn frozen mousse out onto platter. Peel off plastic. Smooth top and sides with metal icing spatula. Mound some fruit in center of mousse. Garnish with lime- and lemon-peel twists and mint. Serve, passing remaining fruit separately.

LEMON-LIME RING WITH MIXED BERRIES AND MANGO



LEMON-LIME RING WITH MIXED BERRIES AND MANGO image

Categories     Apple

Number Of Ingredients 17

Mousse
1 1/2 cups sugar
8 large egg yolks
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
5 tablespoons unsalted butter
2 teaspoons grated lemon peel
2 cups chilled whipping cream
Fruit
1 1-pint basket strawberries, hulled, quartered
1 tablespoon sugar
2 mangoes, peeled, pitted, cubed
1 1/2-pint basket raspberries
1 1/2-pint basket blackberries or boysenberries
1 1/2-pint basket blueberries
Fresh lime- and lemon-peel twists
Fresh mint sprigs

Steps:

  • For mousse: Line 12-cup ring mold with plastic wrap, allowing plastic to overhang edges by 3 inches. Whisk first 6 ingredients in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 180°F, about 7 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 8 minutes. Beat cream in another large bowl until stiff peaks form. Fold cream into egg mixture. Spoon into mold; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.) For fruit: Toss strawberries with sugar in large bowl. Let stand 20 minutes. Add mangoes, raspberries, blackberries and blueberries; toss to coat. Turn frozen mousse out onto platter. Peel off plastic. Smooth top and sides with metal icing spatula. Mound some fruit in center of mousse. Garnish with lime- and lemon-peel twists and mint. Serve, passing remaining fruit separately.

FROZEN LEMON AND MIXED BERRY MARGARITA



Frozen Lemon and Mixed Berry Margarita image

Provided by Marcela Valladolid

Categories     beverage

Time 5m

Yield 4 servings

Number Of Ingredients 3

2 pints lemon sorbet
2 cups mixed frozen berries, thawed
1/2 cup tequila anejo

Steps:

  • Pour the lime sorbet, berries and tequila in a blender and combine until smooth, about 1 minute. Serve immediately or store in the freezer until ready to serve.

LEMON-LIME CHEESECAKE



Lemon-Lime Cheesecake image

Fresh lemon and lime zest and juice flavour a classic cheesecake with a graham crust.

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 6h

Yield 16

Number Of Ingredients 12

1 ¼ cups graham crumbs
¼ cup butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
¾ cup granulated sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
1 lime, zested and juiced
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
3 large eggs eggs
½ cup whipping cream
1 tablespoon icing sugar

Steps:

  • HEAT oven to 350 degrees F.
  • MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
  • BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 17.9 g, Cholesterol 102.9 mg, Fat 24 g, Fiber 0.3 g, Protein 5.3 g, SaturatedFat 14 g, Sodium 226.9 mg, Sugar 13.8 g

REFRESHING LEMON-LIME DRINK



Refreshing Lemon-Lime Drink image

Here is a lighter version of the famous margarita-without the alcohol! It goes very well with Mexican dishes or as a cool summertime drink in the shade. -Lisa Castillo of Bourbonnais, Illinois

Provided by Taste of Home

Time 5m

Yield 3 quarts (12 servings, 1 cup per serving).

Number Of Ingredients 7

1 can (12 ounces) frozen limeade concentrate, thawed
2/3 cup thawed lemonade concentrate
1 teaspoon orange extract
1-1/2 cups water
6 cups chilled diet lemon-lime soda
1 medium lemon, sliced
1 medium lime, sliced

Steps:

  • In a large container, combine the limeade and lemonade concentrates and orange extract. Stir in water. , Just before serving, stir in lemon-lime soda. Serve over ice. Garnish with lemon and lime slices.

Nutrition Facts : Calories 84 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

LEMON-LIME BARS



Lemon-Lime Bars image

This easy lime bar recipe is a dessert that will wow your guests. I baked these bars for a luncheon on a hot summer day. A gentleman made his way to the kitchen to compliment the cook who made them. -Holly Wilkins, Lake Elmore, Vermont

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 13

1 cup butter, softened
1/2 cup confectioners' sugar
2 teaspoons grated lime zest
1-3/4 cups all-purpose flour
1/4 teaspoon salt
FILLING:
4 large eggs
1-1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup lemon juice
2 teaspoons grated lemon zest
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in lime zest. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 13x9-in. baking dish. Bake just until edges are lightly browned, 13-15 minutes., Meanwhile, in another large bowl, beat eggs and sugar. Combine flour and baking powder. Gradually add to egg mixture. Stir in lemon juice and zest; beat until frothy. Pour over hot crust. , Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Store in the refrigerator.

Nutrition Facts : Calories 88 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 60mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CHICKEN CURRY WITH LIME LEAF, LEMONGRASS & MANGO



Chicken curry with lime leaf, lemongrass & mango image

Use a fragrant curry paste as the base for this Asian curry with tropical fruit and citrussy notes

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 14

6 lime leaves (2 finely chopped and the centre vein discarded)
1 thumb-sized red chilli (deseeded if you don't like it too hot)
6 lemongrass stalks, tough outer leaves removed, finely chopped
3cm piece ginger , peeled
small pack coriander , stems for the paste, reserve the leaves to serve
2 tbsp soft brown sugar
3 tbsp tamarind purée
2 tsp vegetable oil
400ml can coconut milk
8 boneless, skinless chicken thighs , halved
zest and juice 2 limes
100g fine green bean
2 small mangoes , peeled and cut into 3cm pieces
cooked jasmine rice , to serve

Steps:

  • Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.
  • Heat the oil in a large saucepan, add the curry paste and cook on a medium heat for 2-3 mins. Pour in the coconut milk and bring to a simmer. Add the chicken, lime zest and juice, then season and cover. Gently simmer for 30 mins until the chicken is tender.
  • Remove the lid and cook for a further 10 mins. Add the green beans, mangoes and whole lime leaves and cook for 5 mins. Add the coriander leaves just before serving with hot jasmine rice.

Nutrition Facts : Calories 542 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.1 milligram of sodium

MANGO LIME CHEESECAKE RECIPE BY TASTY



Mango Lime Cheesecake Recipe by Tasty image

Here's what you need: digestive biscuits, sugar, butter, large mangoes, cream cheese, sugar, large eggs, egg yolks, lime zests, sour cream, lime juices, sugar

Provided by Kiano Moju

Categories     Desserts

Yield 8 servings

Number Of Ingredients 12

8 digestive biscuits
1 tablespoon sugar
¼ cup butter, melted
3 large mangoes, or 6 small yellow mangos, peeled & diced
32 oz cream cheese, at room temperature
1 ¾ cups sugar
3 large eggs, at room temperature
2 egg yolks, at room temperature
2 lime zests
1 cup sour cream
2 lime juices
1 tablespoon sugar

Steps:

  • Preheat your oven to 190°C (375°F).
  • Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
  • Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.
  • Pour crust mix into a 9-inch (23 cm) springform cake pan. Use a measuring up to press into the base and partially up the sides. Bake for 8-10 minutes, until lightly golden. Set aside to cool.
  • Using a blender, puree mangos until smooth. Set aside.
  • In a large bowl, whisk together cream cheese and sugar until smooth.
  • Add the eggs and egg yolk one at a time until combined. Mix in 500 milliliters (2 cups) mango puree, and lime zest, whisking until combined.
  • Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour.
  • Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F).
  • In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
  • Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
  • Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour.
  • Cover the top of the pan with clingfilm and chill overnight in the fridge before serving.
  • Enjoy!

Nutrition Facts : Calories 751 calories, Carbohydrate 55 grams, Fat 54 grams, Fiber 3 grams, Protein 14 grams, Sugar 43 grams

MIXED BERRY SANGRIA RECIPE BY TASTY



Mixed Berry Sangria Recipe by Tasty image

Here's what you need: blackberry, strawberry, blueberry, red wine, brandy, apple juice, lemon-lime soda, strawberry

Provided by Tasty

Categories     Drinks

Yield 6 servings

Number Of Ingredients 8

1 cup blackberry
1 cup strawberry, slicked
1 cup blueberry
1 bottle red wine
1 cup brandy
3 cups apple juice
2 cups lemon-lime soda
strawberry, for garnish

Steps:

  • In a large pitcher, combine the blackberries, strawberries, blueberries, red wine, brandy, and apple juice.
  • Stir until mixed.
  • Chill for at least 4 hours.
  • Add the lemon-lime soda, then serve with a strawberry on each glass.
  • Enjoy!

Nutrition Facts : Calories 216 calories, Carbohydrate 31 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, Sugar 27 grams

OUTRAGEOUS LEMON BERRY TRIFLE



Outrageous Lemon Berry Trifle image

I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.

Provided by cookiequeen

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 1h20m

Yield 20

Number Of Ingredients 10

2 cups heavy whipping cream
2 cups milk
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons lemon juice
2 cups heavy whipping cream
¾ cup confectioners' sugar
1 dash vanilla extract
1 (9 inch) angel food cake, cubed
3 cups sliced fresh strawberries
2 cups fresh blueberries

Steps:

  • Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
  • Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
  • Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g

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From showmetheyummy.com


MANGO MARGARITA WITH CHILE SALT AND LIME - FOODIECRUSH
2014-05-01 Instructions. In a blender, puree the mango then add the ice, tequila, orange liqueur, lime juice and super fine sugar and blend until smooth. Mix the chile powder and kosher salt on a small plate. Moisten the rim of a glass with the lime wedge; dip the rim in the chile powder and twist to coat. Pour into the glass and serve with a wedge of lime.
From foodiecrush.com


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