Best Papaya Sorbet Recipes

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WARM MANGO TART TATIN ON COCONUT MERINGUE WITH PAPAYA SORBET, TANGERINE HONEY SAUCE, AND OVEN DRIED SPICED PINEAPPLE CHIPS



Warm Mango Tart Tatin on Coconut Meringue with Papaya Sorbet, Tangerine Honey Sauce, and Oven Dried Spiced Pineapple Chips image

Provided by Food Network

Categories     dessert

Time 5h

Yield 4 to 6 servings

Number Of Ingredients 24

3 egg whites
1/2 teaspoon cream of tartar
6 tablespoons sugar
3 tablespoons toasted shredded coconut
3/4 cup water
1 1/2 cups sugar
1 1/2 cups tangerine (or orange) honey
1/2 lemon, juiced
1 vanilla bean, split
1 mango, peeled and diced
2 tablespoons mint, shredded
Reserved liquid from warm mango
Papaya sorbet:
1 cup sugar
2 cups hot water
2 1/2 cups papaya puree
1/2 lemon, juiced
4 cups water
4 cups sugar
1/2 teaspoon vanilla paste
3 cardamom seeds
3 cloves
2 cinnamon sticks
1/2 pineapple, peeled, core removed, thinly sliced

Steps:

  • Preheat the oven to 220 degrees F.
  • To make the coconut meringue, whip the egg whites and cream of tartar until soft peaks. Add the sugar slowly and continue to whip until sugar is dissolved and meringue reaches the stiff peak stage. Fold in the toasted shredded coconut and place meringue into a pastry bag with a plain round tip. Pipe the meringue onto a cookie sheet lined with parchment paper into a circular motion to create a disk the diameter of 4-ounce ramekins. Bake until light golden brown, about 2 hours.
  • Preheat oven to 375 degrees F.
  • For the mango Tart Tatin: In a medium skillet, over medium high heat, combine the water, sugar, honey, and lemon juice. Scrape the seeds from the vanilla bean and add them to the skillet. Cook until the mixture just starts to caramelize, and add the mangos. Stir until the mangos are coated. Continue to cook for 2 minutes, and then remove from heat. With a slotted spoon remove mangos from cooking liquid. Place mangos into a container and let cool to room temperature. Reserve the cooking liquid for the sauce.
  • When the mangos have cooled, pack them into a buttered, 4-ounce ceramic ramekin and bake approximately 6 to 8 minutes. Remove from the oven and invert onto a coconut meringue disk.
  • To make the tangerine honey sauce, add the mint leaves to the warm cooking liquid from the mangos. Stir to incorporate, set aside, and keep at room temperature.
  • To make the papaya sorbet, dissolve the sugar and water in a large container. Add the papaya puree and lemon juice and freeze in an ice cream machine according to manufacturer's directions.
  • Preheat oven to 200 degrees F.
  • Oven-dried spiced pineapples: In a medium sized saucepan, combine the water, sugar, vanilla paste, cardamom seeds, cloves, and cinnamon sticks. Bring just to a boil. Remove from heat and add the pineapple slices. Soak the slices in the hot syrup for 2 to 3 minutes. With a slotted spoon remove the slices and drain well. Place pineapple slices onto a silicone baking mat or a parchment lined sheet tray in a single layer. Do not let the slices touch each other. Bake for 1 1/2 to 2 hours and remove from oven and let cool to room temperature. Store in airtight container.
  • Place the tart tatin in the center of a plate. Place a small scoop of the sorbet on the side or on top of the tart, surround the tart with the honey sauce, and garnish with the dried pineapple chips.

PAPAYA SORBET



Papaya Sorbet image

Scoops of sorbet made with red papaya and a zingy dose of freshly squeezed lime juice pack plenty of antioxidant power in the form of lycopene and vitamin C.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 4

Number Of Ingredients 4

1/3 cup sugar
3 pounds fresh red papayas (about 1 1/2 medium), peeled, halved, seeded, and chopped
1/2 cup fresh lime juice, plus thinly sliced rounds for garnish (3 to 4 limes total)
1 tablespoon honey

Steps:

  • Bring sugar and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, until sugar has dissolved and mixture is syrupy, about 4 minutes. Let cool completely.
  • Puree papayas, lime juice, and honey in a food processor. Transfer to a medium bowl. Stir in sugar syrup.
  • Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 2 1/2 hours (up to 1 week). Serve garnished with lime slices.

Nutrition Facts : Calories 221 g, Fiber 6 g, Protein 2 g, Sodium 11 g

FRESH MANGO AND PAPAYA SORBET PARFAIT



Fresh Mango and Papaya Sorbet Parfait image

Provided by Emeril Lagasse

Categories     dessert

Time 1h37m

Yield 6 to 8 servings

Number Of Ingredients 8

2 1/2 cups diced ripe mango
2 1/2 cups diced ripe papaya
2 1/2 cups sugar
5 cups water
1 1/2 pints fresh strawberries
Splash orange liqueur (recommended: Grand Marnier), optional
1 store-bought angel food cake, cubed
Fresh mint sprigs, for garnish

Steps:

  • In 2 separate non-reactive saucepans, place the mango in 1 and the papaya in the other. Add 1 cup of sugar and 2 1/2 cups of water to each pan. Place over medium heat and bring to a boil. Cook for 2 minutes. Remove from the heat and cool completely.
  • In a blender, puree the mango mixture until smooth. Remove and strain through a fine mesh strainer. Set aside. Wash out the cup of the blender and puree the papaya mixture until smooth. Remove and strain through a fine mesh sieve. In an ice cream maker, process each mixture, separately, according to manufacturer's directions.
  • Slice the strawberries and place in a mixing bowl. Add the remaining 1/2 cup of sugar and a splash orange liqueur, if using, and mix well. Cover and refrigerate for at least 30 minutes. To serve, lay some of the cubed angel food cake over the bottom each balloon wine glass or serving bowls. Place 2 small scoops of the mango sorbet over the cake. Spoon some of the berries over the top. Repeat with the remaining cake, papaya sorbet and berries. Garnish with a sprig of fresh mint.

MANGO AND PAPAYA EMPANADAS WITH CHIPOTLE HONEY AND LIME SORBET



Mango and Papaya Empanadas with Chipotle Honey and Lime Sorbet image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 18

2 cups flour
2/3 cup dry milk
1 teaspoon baking powder
1 teaspoon salt
1/4 cup vegetable shortening
1 cup water
1/2 cup mango, diced
1/4 cup papaya, diced
1 tablespoon mint leaves, julienne
2 tablespoons brown sugar
1/4 cup orange marmalade
Pinch of salt
1 egg, beaten
1/4 cup flour
1 cup canola oil
1/4 cup sugar
1 tablespoon cinnamon
Fresh mint leaves

Steps:

  • Combine dry ingredients; add shortening and then the water while mixing (approximately 2 to 3 minutes). Roll out flat to 1/4 -inch thickness and then using a 4-inch circular cookie cutter, cut out 12 circles.
  • In a mixing bowl, combine all of the ingredients. Set aside until ready for preparation In a small mixing bowl combine both ingredients Using a funnel place honey in a squirt bottle.
  • Place dough circles on working surface. Place 2 tablespoons Empanada filling on center of dough. Brush the edges of the dough with the beaten egg. Fold the edges together to form a half circle, using just the tips of fork press edges together to seal. Place the flour in a shallow bowl and toss the empanadas in the flour until coated on both sides. Fry in very hot oil until golden brown. Remove the empanadas from the oil and allow excess to drain off onto towel. Combine sugar and cinnamon and sprinkle each with the blend. Place empanadas onto center of plate. Drizzle with chipotle honey. Serve with lime or other citrus sorbet. Garnish with fresh mint leaves.

PAPAYA SORBET



Papaya Sorbet image

Provided by Barbara Kafka

Categories     ice creams and sorbets, dessert

Time 10m

Yield about 2 cups

Number Of Ingredients 3

2 medium papayas, seeded, peeled and cut into chunks
1 cup simple syrup (see note)
Juice of 3 limes

Steps:

  • Puree papaya until smooth. There should be about 1 1/2 cups puree. Add the simple syrup and lime juice.
  • Freeze in an ice cream machine according to the manufacturer's directions.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 0 grams, Carbohydrate 57 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 42 milligrams, Sugar 50 grams

PAPAYA SORBET



Papaya Sorbet image

Categories     Papaya     Simmer     Boil

Yield Makes about 4 cups; serves 4

Number Of Ingredients 4

1/3 cup sugar
3 pounds fresh red papayas (about 1 1/2 medium), peeled, halved, seeded, and chopped
1/2 cup fresh lime juice, plus thinly sliced rounds for garnish (3 to 4 limes total)
1 tablespoon honey

Steps:

  • Bring sugar and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, until sugar has dissolved and mixture is syrupy, about 4 minutes. Let cool completely.
  • Purée papayas, lime juice, and honey in a food processor. Transfer to a medium bowl. Stir in sugar syrup.
  • Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 2 1/2 hours (up to 1 week). Serve garnished with lime slices.
  • FIT TO EAT RECIPE
  • (Per serving)
  • Calories: 221
  • Fat: 0g
  • Cholesterol: 0mg
  • Carbohydrate: 57g
  • Sodium: 11mg
  • Protein: 2
  • Fiber: 6g

PAPAYA SORBET FROM BARBADOS



Papaya Sorbet from Barbados image

This interesting recipe is taken from a cookbook published by the Canadian Women's Club of Barbados. Cooking time is freezing time.

Provided by Dan-Amer 1

Categories     Frozen Desserts

Time 2h15m

Yield 2 cups

Number Of Ingredients 4

1 ripe papaya, diced (about 1 lb)
1/4 cup plain low-fat yogurt
1/2 cup light corn syrup
1 teaspoon fresh lime juice

Steps:

  • Place papaya in a 9 inch square baking pan and freeze for about an hour.
  • Place all ingredients into your food processor and process until smooth.
  • Pour into a container and freeze for at least one more hour.

Nutrition Facts : Calories 320.5, Fat 0.9, SaturatedFat 0.4, Cholesterol 1.8, Sodium 78.9, Carbohydrate 82.8, Fiber 2.8, Sugar 34, Protein 2.5

PAPAYA-LIME SORBET



Papaya-Lime Sorbet image

Cutting up a papaya can be a rather messy affair, with the dark, slippery seeds spilling all over the place. I always eat a few of them, which I call the caviar of the fruit world. Try a few; you'll find they're quite spicy and peppery. If possible, choose a brilliant orange variety of papaya. I find Latin American markets usually have the widest selection, with the best coming from Central America or Hawaii. Sometimes you'll find giant papayas cut into small pieces, which gives you a good chance to check out the color of the flesh beforehand.

Yield makes about 1 quart (1 liter)

Number Of Ingredients 5

2 pounds (1 kg) papayas (about 2 small papayas)
2/3 cup (130 g) sugar
1/4 cup (60 ml) water
1/4 cup (60 ml) freshly squeezed lime juice (from about 3 limes)
Pinch of salt

Steps:

  • Cut the papayas in half and remove the seeds with a spoon. Peel the papayas and cut them into chunks. Put the papaya pieces in a blender along with the sugar, water, lime juice, and salt, and purée the mixture until completely smooth.
  • Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
  • Add lots of shavings of Lime Granita (page 153) to a dish of Papaya-Lime Sorbet, drizzle with a bit of dark rum, and top with shaved Pineapple Granita (page 153).

MINT PAPAYA SORBET



Mint Papaya Sorbet image

While looking looking for new ways to use my favorite herb-fresh mint-I decided to create a frosty treat that was healthy, too. A dish of this pretty sorbet is the perfect ending to a summer meal. -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 5 servings.

Number Of Ingredients 6

1 cup water
1/2 cup sugar
1/2 cup fresh mint leaves
2 cups chopped peeled papaya
1/4 cup lime juice
3 tablespoons minced fresh mint

Steps:

  • In a small saucepan, bring the water, sugar and mint leaves to a boil. Cook and stir until sugar is dissolved; set aside to cool. Strain; discard mint leaves., Place the papaya in a food processor; add sugar syrup and lime juice. Cover and process for 2-3 minutes or until smooth. Stir in chopped mint., Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 4 hours or until firm.

Nutrition Facts : Calories 107 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 2g fiber), Protein 1g protein.

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