Best Blood Orange And Mango Sorbet Recipes

Mango-Lemongrass Ice Cream and Blood Orange Sorbet image

Yield Makes 6 to 8 servings

Number Of Ingredients 9

Ice cream
1 cup whipping cream
1 cup whole milk
1/2 cup chopped lemongrass (from about 6 large stalks)
3 large egg yolks
1/2 cup sugar
2 large very ripe mangoes, peeled, pitted
Blood Orange Sorbet
Purchased shortbread cookies

Steps:

Bring cream, milk, and lemongrass to simmer in heavy medium saucepan over medium-high heat. Remove from heat and let steep 30 minutes. Strain into bowl; discard solids in strainer. Return cream mixture to same saucepan and bring to simmer.
Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk in hot cream mixture. Return custard to same pan. Stir over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Cool custard 30 minutes.
Puree mangoes in processor until smooth. Strain into small bowl. Measure 1 cup puree and whisk into custard (reserve any remaining mango puree for another use). Cover and chill custard until cold, at least 2 hours.
Process mango custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze. (Can be made 2 days ahead. Keep frozen.)
Scoop ice cream and sorbet into dessert bowls. Serve with shortbread cookies.

BLOOD ORANGE AND MANGO SORBET image

Yield 1 quart

Number Of Ingredients 5

3 medium ripe mangos, peeled and cut into chunks
2 1/2 cups blood orange juice
1 cup granulated sugar
1 T fresh lemon juice
1 T finely grated blood orange zest

Steps:

puree the mango and blood orange juice in a blender on high speed until smooth. Straing through a fine strainer into a large measuring cup. You should have about 4 cups. Combine the sugar and about 1/4 of the puree in a medium saucepan; cook over medium heat, stirring until the sugar has dissolved completely, about 2 minutes. Stir into the remaining puree and add the lemon juice and blood orange zest. Refrigerate until thoroughly chilled. Freeze in an ice cream maker according to the manufacturer's suggestions.