Best Glazed Mango With Sour Cream Sorbet And Black Pepper Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THREE-INGREDIENT MANGO SORBET



Three-Ingredient Mango Sorbet image

Here's a recipe so easy you can memorize it, just combine cubes of frozen mango with maple syrup or agave and lemon juice and freeze. This frozen treat is a boon for those looking to get more use out of their blender.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h10m

Yield Makes about 1 pint

Number Of Ingredients 3

4 cups frozen mango chunks (16 ounces)
3 tablespoons pure maple or agave syrup
1 tablespoon fresh lemon juice

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.

MANGO SORBET



Mango Sorbet image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 5h25m

Yield About 1 quart

Number Of Ingredients 4

4 cups mango nectar
1/4 cup sugar
1/4 cup sweetened lime juice (recommended: Rose's)
1 tablespoon vodka

Steps:

  • Whisk the mango nectar, sugar, sweetened lime juice together, and vodka in a large measuring cup to dissolve the sugar. Chill in the refrigerator for 2 to 3 hours, until cold.
  • Pour the mango mixture into an ice cream machine and churn until frozen and slushy, following manufacturer's directions. Freeze until solid, another 2 to 3 hours.

BLACK PEPPER MANGO SORBET



Black Pepper Mango Sorbet image

Provided by Alton Brown

Categories     dessert

Time 6h50m

Yield 1 quart

Number Of Ingredients 7

2 1/2 to 3 pounds ripe mango flesh, from approximately 4 large mangoes
1/4 cup freshly squeezed lime juice
1/4 cup Pepper Vodka, recipe follows
1/4 teaspoon black pepper essential oil
12 ounces sugar
2 tablespoons peppercorns, slightly cracked
1 (750-ml) bottle of vodka

Steps:

  • Place the mango into the bowl of a food processor and process until smooth. Add the lime juice, pepper vodka, black pepper essential oil and the sugar and process for an additional 5 to 10 seconds. Pass the mixture through a fine mesh strainer and place in the refrigerator to chill until the mixture reaches 40 degrees or below, approximately 2 to 3 hours.
  • Process the sorbet in an ice cream maker according to the manufacturer's instructions, approximately 20 to 25 minutes. Place in the freezer for 3 hours or overnight, before serving.
  • Add the peppercorns to the vodka and allow to sit in a cool dark place for 7 days. Stir or gently shake to combine every few days. After 7 days, strain through a fine mesh strainer to remove the peppercorns. Place in a glass container with a lid and store in a cool dark place.

SOUR CREAM SORBET



Sour Cream Sorbet image

Here is a light French sorbet that can serve as an easy finish to a complex dinner. Top it with glazed mango and black pepper, or serve it plain to wake up the palate before offering a plate of caramels and chocolates. Either way, the recipe couldn't be easier, and will add a bit of refinement to your table.

Provided by Alain Ducasse

Categories     dessert

Time 25m

Yield 1 quart

Number Of Ingredients 4

1 cup sugar
1 pint sour cream
3 tablespoons lime juice
1/2 tablespoon finely grated lime zest

Steps:

  • Combine sugar and 3/4 cup water in saucepan. Simmer until sugar dissolves.
  • Whisk sour cream in a large bowl until smooth. Gradually whisk in sugar syrup. Whisk in lime juice and zest. Refrigerate until cold. Transfer to an ice cream maker, and freeze according to the manufacturer's instructions.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 11 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 27 milligrams, Sugar 27 grams

GLAZED MANGO WITH SOUR CREAM SORBET AND BLACK PEPPER



Glazed Mango With Sour Cream Sorbet And Black Pepper image

Provided by Alain Ducasse

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 large mangoes, ripe but not soft
4 tablespoons unsalted butter, plus butter for baking sheet
1/3 cup sugar
1/3 cup lemon juice
Freshly ground black pepper
1 cup passion fruit sauce (see recipe)
Sour cream sorbet (see recipe)
1 teaspoon coarse black pepper

Steps:

  • Peel mangoes. Cut in thirds horizontally, leaving the pit in middle section. Place each portion without pit cut-side down on a work surface, and with a large knife cut into 8 slices perpendicular to the cutting board. Gently push down on slices so they spread out and overlap slightly.
  • Sliver enough mango flesh left around the pits to make 1/2 cup. Set slivers aside.
  • Butter a baking sheet large enough to hold mangoes in a single layer. Heat the broiler.
  • Melt remaining butter in a large nonstick skillet. Use a spatula to place each sliced mango third in the pan so they keep their shape. Cook over medium heat about 5 minutes, sprinkling with two tablespoons sugar, and basting with pan juices.
  • With spatula, transfer mangoes to baking sheet, place under broiler, and broil until edges just start to color. Do not overcook. Set mangoes aside.
  • Add remaining sugar to juices in skillet, and cook over medium heat until juices start to caramelize. Add lemon juice, and continue to cook, stirring, until amber colored. Season lightly with pepper. Spoon on mangoes.
  • Place a sliced caramelized mango third in each of 4 shallow soup plates. Spoon passion fruit sauce around each, and scatter raw mango slivers around. Top each with a large oval scoop of sour cream sorbet, sprinkle 1/4 teaspoon coarse pepper on top and serve at once.

Related Topics