Looking for a refreshing dessert for your summer menu? This Mango Sorbet accented with Spiralized Mango Skin is one light, eye-catching option to try.
Recipe by Chef Mikel Anthony, Chef’s Roll; recipe and picture courtesy of National Mango Board
Makes about 1 quart sorbet
The Mango Sorbet:
1 c. simple syrup (1 part water, 1 part sugar dissolved)
Flesh of 3 - 4 fully ripe mangos
1 pinch salt
1 t. fresh lime juice
Blend the ingredients together. Push through a sieve into an ice cream maker and process until frozen. Place in freezer for 1 to 2 hours.
The Graham Cracker Crumbles:
4 - 5 graham crackers
½ stick of butter
Mix in food processor until mixture holds together. Crumble on a baking sheet; bake at 325°F for 8 to 10 minutes.
The Cheesecake Dots:
1 cream cheese block, softened
½ cup heavy cream
Whip all ingredients together until fluffy.
The Mango Spiral:
Skin of one mango spiralized (see video below)
1-inch straight cannoli pastry tube
Wrap spiralized mango around pastry tube. Bake at 325°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.
Watch a short video of recipe prep here.