Mango Ice With Tequila And Lime Recipes

MANGO TART WITH TEQUILA-LIME GLAZE

Steps:

• For the lime shortbread crust: Position an oven rack in the top third of the oven. Preheat the oven to 375 degrees F.
• Add the flour, granulated sugar and salt to a food processor and pulse 2 to 3 times to combine. Add the cold butter cubes and pulse until the butter breaks down into small, uniform-size pieces, about the size of small pebbles. Add the lime zest and egg yolks and process a few more seconds or until the mixture looks like wet sand; the dough will not come together into a ball.
• Spray a 9-inch nonstick tart pan lightly with cooking spray, making sure to spray the sides of the pan as well as the bottom. Pour the dough into the tart pan and spread evenly. Using your hands, press the dough into the bottom and up the sides of the pan. To prevent any dough from falling out of the pan, place your left thumb over the top of the pan along the crust and press the dough up the sides with your right pointer finger. This way, you will tightly pack the dough along the sides with your pointer finger and stop it at the top of the pan with your left thumb. Continue to press the dough into the pan and along the sides until it is tightly packed and evenly distributed. Poke the bottom of the crust with a fork all over and then place the tart pan on a baking sheet.
• Bake until the sides of the crust are a deep golden brown and the crust bottom is light golden brown on top, about 25 minutes. Let cool completely.
• For the mango filling: Add the mango and lime juice to a blender and puree on high speed for 1 minute until completely smooth. Hold in the blender.
• In a small bowl, mix together the gelatin and 1/2 cup of the coconut milk. Let stand 5 minutes. As the gelatin rehydrates, the coconut milk will begin to look curdled; don't worry--it isn't.
• Set a medium saucepan over medium heat and add the granulated sugar, salt and remaining coconut milk (about 1 1/4 cups). Stir the mixture together and bring to a simmer. Continue to simmer until the sugar melts completely; the coconut milk will become opaque. Remove from the heat and immediately whisk in the gelatin mixture. until completely melted. Strain the mango mixture into the coconut milk mixture and whisk again to combine. Let the mixture cool to room temperature, about 20 minutes.
• Using a hand mixer, whip the heavy cream until soft peaks form. Fold the whipped cream into the mango filling and then pour the entire filling into the cooled tart crust; the filling will come to the very top of the crust. Refrigerate for 2 hours to set the filling completely. You can make the tart up to this point 1 day in advance.
• For the tequila-lime glaze: Line a baking sheet with a cooling rack. Cut the 2 larger sides of the mango off of the pit, followed by the 2 smaller sides. Peel the 4 pieces of mango, then cut them into 1/4-inch half-moon slices.
• In a small bowl, whisk together the confectioner' sugar, tequila and lime juice. Dip each slice of mango into the glaze and coat completely. Let drip dry over the bowl for a few seconds, then lay the mango pieces on the cooling rack for at least 15 minutes for the glaze to set.
• When ready to serve, remove the tart from the tart pan and place on a cake stand. Lay the mango slices in a circle around the tart, setting aside the smallest slice for later; the mango slices will meet in the center of the tart and then fan out overlapping each other around the tart. Roll the reserved mango slice into a rosette and place in the center of the tart. Garnish with the lime zest and serve immediately.

MANGO TEQUILA SUNRISE

Steps:

• Place 2 large ice cubes into a collins glass. Add the tequila, mango nectar and orange juice and stir. Carefully pour in the creme de cassis (it will settle at the bottom of the glass). Serve immediately (and do not stir).

MANGO-LIME ICE

Steps:

• In the bowl of a food processor, combine the mangoes, orange zest, sugar, lime juice, and 1 cup water. Process until the mixture is smooth. Pour through a fine-mesh sieve set over a large bowl then press gently on and discard any solids (there will be about 3 cups syrup). Transfer to a freezer-safe dish, cover with plastic, and freeze until the mixture is firm 2 inches in from the sides, about 2 hours. Scrape into a food processor and process until the mixture is slushy. Repeat the freezing and processing 2 more times, then freeze for at least 1 hour before serving. DO AHEAD: The ice can be made ahead and stored in the freezer, well wrapped, up to 2 weeks.

MANGO LIME ICE

Steps:

• Peel mangoes using a vegetable peeler; carefully cut the flesh away from each mango's pit, and roughly chop the flesh. Add the chopped mangoes, lime zest, and lime juice to the jar of a blender.
• Add the sugar and 1/4 cup cold water, and puree until the mixture is smooth. Pour the blended mixture into four serving glasses, and place in freezer for 1 hour.

NIEVE DE MANGO CON TEQUILA ( MANGO - TEQUILA ICE)

Steps:

• Stir the sugar and water together over medium heat until the mixture boils and the sugar dissolves.
• Cool the mixture, place it in a blender, add the mango and lime juice and puree until smooth.
• Transfer to a pie plate or refrigerator tray covered with foil, and freeze 2 hours, or until slushy.
• Remove from freezer, add the tequila, and beat well.
• Return to freezer, remove after one-half hour, and beat again.
• Place the ice in the freezer and remove 10-15 minutes before serving time.
• Place in blender or food processor and process until smooth.
• Serve immediately.

MANGO, CHILLI & TEQUILA ICE LOLLIES

Steps:

• Put the mango flesh in a blender and process until smooth. Pour the purée through a fine mesh strainer. Add the lime juice, zest, sugar, chilli powder and tequila, and mix together until smooth and evenly combined.
• Divide the mixture between the 10 cavities of your ice lolly mould. Put the mould in the freezer and chill for 30-45 mins or until just starting to freeze. Insert the lolly sticks and leave to freeze for at least 4 hrs or until frozen solid.
• To remove the lollies, dip the mould in hot water for a few seconds, then carefully remove the lollies. Sprinkle each one with a little extra chilli powder to serve.

FROZEN MANGO LIME MARGARITAS

Steps:

• Pour the sugar in a small saucer, then wet the rim of each glass with the lime wedge. Dip the rim of the glass into the sugar to coat. Set aside.
• Add mango, lime juice, tequila, and triple sec to a blender and puree. Taste for sweetness - depending on your mango, it may be plenty sweet already, or you may want to add honey, a teaspoon or two at a time, until it's sweet enough. Add 2 cups ice and blend completely, adding additional ice to attain desired thickness.
• Pour into glasses, garnish with a lime slice if desired, and serve.

FROZEN MANGO MARGARITA

Steps:

• Run lime wedge around the edge of a chilled martini or coupe glass; dip rim in Tajín to coat. Combine frozen mango cubes, crushed ice, tequila, orange liqueur, and lime juice in a blender.
• Starting on low speed and gradually increasing to high, blend until very smooth and creamy, about 1 minute. Pour into prepared glass; serve immediately.

MANGO ICE WITH TEQUILA AND LIME

Steps:

• Combine first 3 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves and mixture boils. Cool syrup slightly.
• Puree mangoes, syrup and lime juice in processor until smooth. Transfer mixture to pie plate. Freeze, stirring occasionally until slushy, about 2 hours. Continue freezing until firm. Let stand 10 minutes at room temperature. Break up into chunks. Return mixture to processor and process until smooth. Serve.