MANGO-CHILE ICE RECIPE
You won't need an ice cream maker to make this frozen dessert recipe, but do plan ahead so that you have time to purée the ice in a processor three times.
Provided by Bon Appétit Test Kitchen
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Set a strainer in a 13x9x2" glass baking dish. Combine half of all ingredients with 5 tablespoons water in a processor and purée until smooth. Strain mango mixture into dish. Purée the remaining ingredients with 5 tablespoons water and strain mango mixture into dish. Freeze until mixture is slushy, about 2 hours. Working in 2 batches, purée in processor again. Return mango ice to same dish. Freeze 2 hours. Repeat 2 more times. DO AHEAD: Can be made 2 days ahead. Cover and keep frozen.
- Let stand at room temperature for 30 minutes. Scoop into dishes, sprinkle with chile powder, if desired, and serve.
MANGO-TAJIN® ICE POPS
Do you love those chile powder-coated mango suckers found in the Hispanic supermarkets? If so, have I got an ice pop for you...
Provided by Soup Loving Nicole
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 8h10m
Yield 6
Number Of Ingredients 5
Steps:
- Cut lime into 6 slices. Cut each slice in half and place 2 slices in the bottom of each ice pop mold.
- Set aside 1/3 cup of the diced mango. Place remaining mango in a blender. Add water, chile-lime seasoning, and sugar; blend until smooth. Stir in reserved mango.
- Divide mixture between the molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.
Nutrition Facts : Calories 57.5 calories, Carbohydrate 15.3 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 201.8 mg, Sugar 12.7 g
MANGO-CHILE SUNRISE
Provided by Food Network Kitchen
Categories beverage
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the sugar, chopped chiles and 1/2 cup water in a small saucepan. Bring to a boil, reduce the heat to medium and cook, stirring occasionally, until the sugar is dissolved. Transfer to a small bowl and refrigerate until cold, at least 1 hour.
- Combine the rum, mango nectar and yuzu juice in a pitcher. Strain the chile syrup into the pitcher; stir until incorporated. Divide among ice-filled glasses. Add a few drops of grenadine to each drink and top with a splash of seltzer. Garnish with a halved chile.
MANGO CHILE SORBET
Steps:
- Tip: mango chunks are easier to chop if still frozen.
- In a large bowl, combine all ingredients and let sit for 30 minutes.
- Pour mixture into a 1-quart ice cream maker and freeze according to manufacturer's instructions.
- Serve immediately, or transfer to 1-quart container and freeze for future use.
EASY MANGO ICE
Use up over-ripe mangoes with this deliciously refreshing and palate-cleansing fruit ice
Provided by John Torode
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 3
Steps:
- Peel the mango and slice off the flesh. Put into the food processor along with the rest of the ingredients and blend. Pour onto a large shallow tray and freeze overnight (if it is frozen in a deep container it can go a bit too solid).
- To serve, shave with an ice-cream scoop or fork into tumblers.
Nutrition Facts : Calories 91 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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MANGO-CHILE ICE RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Servings 8
- Set a strainer in a 13x9x2" glass baking dish. Combine half of all ingredients with 5 Tbsp. water in a processor and purée until smooth. Strain mango mixture into dish. Purée the remaining ingredients with 5 Tbsp. water and strain mango mixture into dish. Freeze until mixture is slushy, about 2 hours. Working in 2 batches, purée in processor again. Return mango ice to same dish. Freeze 2 hours. Repeat 2 more times. DO AHEAD Can be made 2 days ahead. Cover and keep frozen.
- Let stand at room temperature for 30 minutes. Scoop into dishes, sprinkle with chile powder, if desired, and serve.
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