Mango Sorbet with Spiralized Mango Skin
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
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.
Categories: Desserts
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