Mango Chile Ice Recipes

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MANGO-CHILE ICE RECIPE



Mango-Chile Ice Recipe image

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

6 large mangoes (about 5 1/3 pounds), halved, pitted, peeled, diced (about 7 1/2 cups)
1 3/4 cups sugar
1/2 cup fresh lime juice
2 tablespoons lime zest
1/4 teaspoon ancho chile powder plus more (optional)

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



Mango-Tajin® Ice Pops image

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

1 lime
3 mangoes, peeled and cubed
½ cup water
1 tablespoon chile-lime seasoning (such as Tajin®)
2 teaspoons white sugar

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



Mango-Chile Sunrise image

Provided by Food Network Kitchen

Categories     beverage

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 cup sugar
3 red Thai bird or Fresno chile peppers, roughly chopped, plus halved chiles for garnish
1 cup white rum
1 cup mango nectar, chilled
1/4 cup yuzu juice, chilled
1/2 teaspoon grenadine
Seltzer, for serving

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



Mango Chile Sorbet image

Provided by Sandra Lee

Categories     dessert

Time 1h40m

Yield 1 quart

Number Of Ingredients 3

2 cups frozen mango chunks, chopped (recommended: Dole)
1 large green jalapeno, stemmed, seeded, and finely chopped
2 cups mango nectar (recommended: Kerns)

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



Easy mango ice image

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

2large over-ripe mangoes
425g can lychee , with the juice
100ml/3½ fl oz apple juice

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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  • 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.
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