Homemade mango sorbet wrapped around vanilla ice cream and served with fresh raspberries is a grown up version of my favorite Dreamsicle dessert.
Spring is here and the heat is on. And (for this year at least) I have made a decision. No whining or crying or turning into a grouchy character out of a Billy Crystal monologue that spends the summer “wandering the malls looking for the Ultimate Frozen Yogurt.” No… this year, I’m going to have some fun with spring/summer. I’m going to float in the pool and make ice creams and sorbets and all manner of frozen treats like this one. My fast and easy Mango Sorbet Recipe made into a giant Dreamsicle dessert. In fact, I’m probably going to photograph the frozen treats by the side of the pool so I can jump in as fast as I can.
Wait… That’s going to require a bathing suit… I better rethink this.
Anyway, to celebrate my new way of thinking about summer (and to keep me from whining so early in the season), we are having a “Give Away!” Not just any give away, a shiny, new, candy apple red Cuisinart Frozen Yogurt—Ice Cream and Sorbet Maker with… wait for it… an extra bowl!
Yes! I use mine all the time and no, it’s not fancy and red. I love it anyway.
In fact, we are giving away TWO, count them TWO, of the ice cream makers. All you have to do to win the first ice cream maker is follow the quick steps at the end of this post.
And the second one? That’s even easier. Just tell your friends to enter. Spread the word and each time a friend enters, have them mention your name in the comments section. That way, if your friend wins, you win!
Now, back to important stuff like Mango Sorbet Dreamsicle Desserts.
I know there are a lot of “churn-free” ice cream recipes floating around the web right now. Lots of vegan ice cream and such. They seem to be an “in thing.” I’m sure they are great but, call me old-school, I like the good ol’ churned kind. I like the texture and the whole “make it yourself” of churned ice cream. Especially churned sorbets that can turn icy so easily.
This mango sorbet is fast and easy and has never failed on me. It turns out with a creamy texture even though there is no cream or milk or fat of any kind.
So, how fast is this recipe? As fast as you can chop a mango. And, if you were making a “no churn” mango ice cream, you would have to chop them anyway. In fact, I have been known to use frozen mangos when I am not happy with the fresh mangos in the market. The frozen mangos are peeled and chopped for you and have a more dependable “mango” flavor than mangos that are not quite ripe. I even use a combination of fresh and frozen to save time.
The Mango Sorbet Recipe is delicious just scooped into a dish and eaten as is but, I like to make mine into my family’s favorite “Dreamsicle” Dessert. I make the dessert in a loaf pan, fill it with vanilla ice cream and freeze it. Then, I slice off a piece for a quick treat anytime the family feels the urge to chase the ice cream man.
This is a big recipe. It makes a large bombe shaped in a loaf pan or about 20 individual 1/2 cup size plated desserts if you want something a little fancier.
The Mango Sorbet Recipe fits into the Cuisinart Ice Cream Maker perfectly, no room to spare. But, you can certainly cut it in half and that works great, too.
***Giveaway is now closed***
There she is. Isn’t she a beauty? She could be yours. Just follow these quick steps for a chance to win and don’t forget to tell your friends.
Cuisinart Frozen Yogurt—Ice Cream and Sorbet Maker Give Away
- Suscribe to Everyday Southwest by email (don’t forget to click the verification link in your email) and leave us a comment about it in this post.
- follow ourRSS Feed and leave a comment in this post.
- Like our new Facebook Fan Page and leave us a comment in this post.
- Tell your friends and have them leave your name in each of their comments in this post.
If you already follow us, leave a comment and mention it for a chance to win as well.
The winner will be chosen at random at 5:00 Pacific time on Friday, June 29, 2012. The prize should reach the winners just in time for the 4th of July!
Good Luck! It’s going to be a fun summer. Tell as many friends as you can, the more, the merrier!
Now, here’s that Mango Sorbet Recipe you have been waiting for along with the directions for making a large ice cream bombe and individual plated desserts.
This is a big tip! If you are making this the same day you plan to serve it and have to freeze the different parts of the bombe fast, use dry ice. It is really hot in Phoenix (although not as hot as usual, yet) so, I placed a small block of dry ice in the bottom of a small ice chest and set the loaf pan directly on the block (make sure it is level) to freeze the mango sorbet layer really hard before I added the vanilla ice cream. Then I returned the loaf pan to the dry ice and froze it very hard, again.
You can add a small piece of dry ice to the empty center of the second loaf pan for added speed.
Be sure you have enough time to freeze it completely though by making the dessert a day or two ahead.
The harder the bombe is frozen, the better it will un-mold for you without melting all the way through.
- 2 cups granulated sugar
- 1 cup water
- 6 cups Mango, peeled and chopped (about 7 to 8 medium mangos)
- 4 tablespoons pineapple juice
- ¼ teaspoon salt
- 28 ounces vanilla ice cream
- Raspberry Sauce for garnish, optional
- fresh raspberries for garnish, optional
- mint leaves for garnish, optional
- Pour sugar into a sauce pan. Carefully add the water without splashing the sugar onto the sides of the pan. Bring the mixture to a simmer over medium heat.
- Immediately turn down the heat and lightly simmer for 5 minutes to thicken the mixture but, do not allow the sugar to caramelize or turn color. The syrup should be as clear as possible. Pour into a heat proof bowl to cool, set aside.
- Peel and chop mangos and place in the bowl of a food processor. Add pineapple juice and salt. Puree until the mangos become a very smooth, fine puree or liquid.
- Add ½ of the simple syrup and process until there are no lumps of mango. Taste the mango puree for sweetness and add as much of the remaining syrup as needed. The mango puree should be rather tart to complement the creamy vanilla ice cream. After the mango sorbet is frozen, it will not be quite as tart or as sweet.
- Chill the mango puree 6 to 8 hours or overnight. Freeze the bowl of the ice cream freezer over night.
- Pour mango puree into an ice cream freezer and process according to the manufacturer’s directions (the Cuisinart only takes 20 mins). Pour into a freezer proof bowl and freeze.
- To make individual plated desserts, thaw the mango sorbet to a temperature that allows you to stir it but, is not melted. Scoop enough mango sorbet into chilled, individual molds to coat the surface of the mold with ¼ inch thick layer of sorbet. Freeze the molds until sorbet is hard. You may have to check the molds during the freezing process to push the sorbet back into place. The sorbet may sink towards the bottom of the molds if it is not cold enough to freeze right away.
- Use an ice cream scoop to fill the center of the molds with vanilla ice cream. Press the ice cream into the molds to eliminate air bubbles and level the top of the mold. Freeze until solid all the way through, over night is best.
- To make one large ice cream bombe, use a medium sized bowl or loaf pan for a mold. Freeze the mold over night.
- Repeat the steps for the individual plated desserts using only the single mold.
- Use an additional frozen bowl or loaf pan that is slightly smaller to insert into the center of the mold to hold the sorbet in place as it freezes. When the sorbet layer of the bombe is frozen, pour hot water into the smaller bowl or pan to loosen it and remove.
- Bring vanilla ice cream to a temperature that will allow it to be stirred. Fill the center of the sorbet bombe with vanilla ice cream. Smooth out all air bubbles. Level the top of the vanilla to ¼ inch below the edge of the outer sorbet layer. Freeze until hard.
- Top the ice cream with a layer of remaining mango sorbet and freeze over night.
- Dip the mold in a bowl of hot water to loosen the sides and turn the bombe out onto a serving dish.
- Cut the mold into slices with a hot knife. Dip the knife in hot water and wipe clean between each slice.
- Serve with raspberry sauce and fresh raspberries.
- Garnish with mint leaves, if desired.
The directions for the Dreamsicle ice cream desserts take a few minutes stretched out over a day or two. Don’t let that keep you from trying it.
Feel free to cut the recipe in half if you don’t need a large bombe. Or, keep some extra in the freezer and use in all of your favorite frozen drinks and treats.
—posted by Sandy