Mango Melon Sorbet Recipes

MANGO & MELON SORBET

Steps:

• Combine the sugar and water together in a small saucepan and bring to the boil. Remove from the heat and place syrup in freezer to cool quickly while you prepare the fruit.
• Puree the mango chunks in a food processor and set aside.
• Puree the melon in the same way.
• Blend mango and melon purees together in a bowl. Stir in chilled sugar syrup, orange zest and juice and place in refrigerator until well chilled, about 30 minutes.
• Pour into a shallow tray and place in the freezer. When the sorbet begins to freeze around the edges, stir well. Continue stirring every hour for 2 or 3 hours, until the mixture has frozen solid.
• Cover, and let the sorbet continue to freeze overnight.
• Let the sorbet stand at room temperature to soften slightly before serving.

MANGO SORBET

Steps:

• Place cubed mango in a food processor, and puree. Pour in simple syrup and lime juice, and puree until smooth.
• Place in an ice cream maker. Freeze thoroughly.

MELON-MANGO SORBET

Steps:

• In a blender or food processor, combine the mango cubes, melon balls, sugar, and lime juice.
• Puree.
• Spoon onto 4 plates, margarita glasses, or custard cups.
• Cover with plastic wrap, and freeze for 30 to 40 min, or until firm, stirring once to break up any ice crystals.
• Serve.

THREE-INGREDIENT MANGO SORBET

Steps:

• Place frozen mango chunks in a food processor; let stand 5 minutes to thaw slightly. Add maple syrup, lemon juice, and 1 tablespoon water. Process, scraping down sides, until smooth and thick (if too thick, add up to 1 tablespoon additional water), about 2 minutes.
• Pack into a resealable container and freeze until firm, at least 1 hour and up to 1 month.