Orange And Mango Ice Cream Recipes

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ORANGE AND MANGO 'ICE CREAM'

Make and share this Orange and Mango 'ice Cream' recipe from Food.com.

Provided by kelly in TO

Categories     Frozen Desserts

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 6



Orange and Mango 'ice Cream' image

Steps:

  • Set your freezer to rapid freeze at least 30 minutes before required and remember to return it to its normal setting afterwards.
  • Scoop out the flesh from the oranges, leaving the skins intact. If necessary, cut a small slice off the base of each orange half so that they stand upright. Put the orange and mango flesh, orange zest, yoghurt and crème fraîche in a blender. Blend for a few minutes until smooth. Spoon the mixture into a freezeable container and freeze for 2 hours, stirring occasionally to break up the ice crystals.
  • Spoon the mixture into the orange halves. Return to the freezer and leave for at least 1 hour, or until frozen solid. Let soften in the refrigerator for at least 30 minutes before serving. Serve 2 orange halves per person sprinkled with some freshly-grated chocolate.
  • Variation: You could use pink grapefruit instead of the oranges; add 2 tablespoons of finely grated zest to the yoghurt mixture. You could simply freeze the mixture in a container and serve it in scoops after letting it soften in the refrigerator.

Nutrition Facts : Calories 116.5, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.4, Sodium 9, Carbohydrate 29.4, Fiber 3.7, Sugar 24.8, Protein 1.6

1 large orange, halved
2 large mangoes, peeled and stoned
2 tablespoons orange zest, finely grated
3 tablespoons low-fat plain yogurt
3 tablespoons low-fat creme fraiche
2 chocolate squares, grated

MANGO ICE CREAM

For a deliciously fruity treat on a hot summer day, try this delicious ice cream. Mango is a wonderful tropical fruit which everyone should try!-Gabrielle Berryer, Homestead, Florida

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1 quart.

Number Of Ingredients 7



Mango Ice Cream image

Steps:

  • Cut mangoes into chunks; puree in a food processor. Strain and discard fibers. Place 2 cups puree in a small bowl; add lime juice (refrigerate any remaining puree for another use)., In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds; stir. Let stand until gelatin is completely dissolved., Gradually add puree to gelatin mixture. In a large bowl, combine evaporated milk and condensed milk; stir in mango mixture and salt. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours. Remove from the freezer 15-20 minutes before serving.

Nutrition Facts : Calories 167 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 71mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.

3 to 4 medium mangoes, peeled
1 tablespoon lime juice
1 envelope unflavored gelatin
4-1/2 teaspoons cold water
1 can (5 ounces) evaporated milk
2/3 cup sweetened condensed milk
Dash salt

MANGO ORANGE SORBET

This recipe uses all-natural ingredients and is very fruity, refreshing, and perfect for summer time. Quick preparation and easy to make: just blend ingredients and put the mixture in your ice-cream maker.

Provided by Macry

Categories     Desserts     Frozen Dessert Recipes     Sorbet Recipes

Time 3h10m

Yield 8

Number Of Ingredients 4



Mango Orange Sorbet image

Steps:

  • Blend the mango, water, and orange juice in a blender on medium-low speed until smooth. Add the sugar and blend until incorporated.
  • Pour into an ice cream maker and freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 105.5 calories, Carbohydrate 27.3 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 2.2 mg, Sugar 25.3 g

4 cups chilled cubed mango
½ cup cold water
¼ cup orange juice
½ cup white sugar

MANGO-LEMONGRASS ICE CREAM AND BLOOD ORANGE SORBET

Categories     Milk/Cream     Ice Cream Machine     Dairy     Egg     Fruit     Brunch     Dessert     Freeze/Chill     Kid-Friendly     Quick & Easy     Orange     Mango     Winter     Lemongrass     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 9



Mango-Lemongrass Ice Cream and Blood Orange Sorbet image

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.

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

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