PINEAPPLE SORBET WITH FRESH MANGO
John Torode's refreshing, Asian ice will finish off your meal with a zing
Provided by John Torode
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- Put the pineapple into a blender or food processor and blitz to a purée. To make the stock syrup, put all the ingredients in a large pot with 500ml water, slowly bring to the boil and stir until the sugar has dissolved, then remove from the heat.
- Tip the pineapple purée and the lime juice into the syrup and stir well. Leave to cool, then strain and churn in an ice-cream maker following manufacturer's instructions. Place in a container and freeze. Alternatively, tip the syrup into a large tray and freeze until it starts to set, then every hour or so break up the ice with a fork. Serve the sorbet scooped into dessert glasses with a few slices of mango.
Nutrition Facts : Calories 290 calories, Carbohydrate 76 grams carbohydrates, Sugar 76 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
MANGO-PINEAPPLE SORBET
A refreshing, vegan dessert that's perfect paired with South American or Mexican dishes. Or, blend it with tequila for a perfect frosted mango-pineapple margarita.
Provided by ElleFirebrand
Categories Ice Cream
Time 25m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel the mango and cut the flesh away from the pit. Cut the flesh into chunks and put them in a blender with the chopped pineapple, sugar, water, lime juice, rum and salt. Squeeze the mango pit hard over the blender to extract as much of the pulp and juice as possible. Puree the mixture until smooth. Taste, then add more lime juice or rum if desired.
- Chill the mixture thoroughly.
- Freeze it in your ice cream maker according to manufacturer's instructions.
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- Add pineapple, mango, sugar, and lime juice to a blender and blend on high until creamy and smooth, about 2-3 minutes.
- Churn mixture in an ice cream maker, according to manufacturer's instructions. Transfer sorbet to airtight container and chill in the freezer for 4-6 hours, or until firm.
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