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Mango Sorbet with Spiralized Mango Skin

Course Chef Creation, Dessert
Language English

Ingredients

Mango Sorbet

  • 1 cup Simple Syrup (1 part water, 1 part sugar dissolved)
  • 1 pinch Salt
  • 3-4 Fully Ripe Mangos
  • 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

  1. 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

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

Cheesecake Dots

  1. Whip until fluffy.

Mango Spiral

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

To Plate

  1. 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.

Recipe Video

Recipe Notes

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