Mango Sorbet with Spiralized Mango Skin

Name: Mango Sorbet with Spiralized Mango Skin
Yield: N/A
Cuisine: American
Ingredients: 1 cup Simple Syrup (1 part water, 1 part sugar dissolved); 3-4 Fully Ripe Mangos; 1 pinch Salt; 1 tsp Fresh Lime Juice; 4-5 Graham Crackers; ½ Stick of Butter; 1 Cream Cheese block, softened; ½ cup Heavy Cream; 1 in Straight Cannoli Pastry Tube

Prep Time

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Cook Time

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Recipe by Chef Mikel Anthony, Chef’s Roll, for National Mango Board

Ingredients

MANGO SORBET

1 cup Simple Syrup (1 part water, 1 part sugar dissolved)
3-4 Fully Ripe Mangos
1 pinch Salt
1 tsp Fresh Lime Juice

GRAHAM CRACKER CRUMBLES

4-5 Graham Crackers
½ Stick of Butter

CHEESECAKE DOTS

1 Cream Cheese block, softened
½ cup Heavy Cream

MANGO SPIRAL

1 in Straight Cannoli Pastry Tube

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Instructions

MANGO SORBET

Blend the ingredients together. Push through a sieve in to an ice cream maker and process until frozen. Place in freezer for 1-2 hours. Makes about 1 qt.

GRAHAM CRACKER CRUMBLES

Mix in food processor until mixture holds together. Crumble on a baking sheet; bake at 325 degrees F 8-10 minutes.

CHEESECAKE DOTS

Whip until fluffy.

MANGO SPIRAL

Wrap spiralized mango around pastry tube. Bake at 325 degrees F until crisp.

TO PLATE

Form the sorbet into an egg-like (quenelle) shape and place off center on a chilled plate. Scatter Graham Cracker Crumbles on plate, top with Cheesecake Dots and garnish with spiralized skin and more Crumbles.