MANGO SORBET WITH GRILLED FRUIT

Mango Sorbet with Grilled Fruit image

Provided by Food Network

Categories dessert

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 19

Fresh mango, pureed (2 3/4 cups)
1 1/2 cups hot water
1 cup sugar
1/2 teaspoon lemon juice
Use fresh if available - Dried are also good
Port
Zest from 1 lemon
1 pineapple
1 cup orange juice
1/2 cup dark brown sugar
1 bunch bananas
1 cup orange juice
2 tablespoons lime juice
4 tablespoons molasses
Pinch of salt
Nectarines or peaches
Salt, optional
Olive oil
Dark brown sugar

Steps:

For the sorbet: Combine water, sugar and lemon juice in saucepan over low heat. Stir until sugar is completely dissolved -- DO NOT BOIL. Remove from heat. Pour Mango puree and sugar mixture into sorbet freezer. Set timer to 15 minutes, or follow the freezer directions. Batch is finished when mixture firms up and looks fluffy.
For the figs: Place figs in saucepan and cover with port and zest from 1 lemon and simmer for 15 minutes. These can be served poached or lightly grilled.
Peel, core, and slice pineapple. Combine orange juice and dark brown sugar in saucepan and simmer on low heat until mixture starts to thicken. Stir to avoid burning. Brush on pineapple slices and grill lightly until grill marks appear, about 2 minutes per side.
For the banana: Cut bananas lengthwise and place in baking tray. Combine orange juice, lime juice, molasses and pinch of salt. Simmer for a few minutes. Pour mixture over bananas, covering fruit and then grill. Turn over gently about 2 minutes per side.
For the nectarines or peaches: Pit and cut fruit in half. Lightly salt fruit if not sweet. Lightly brush olive oil and toss fruit in bowl with dark brown sugar covering all surfaces. Grill 3 to 4 minutes per side.