Mango Sorbet with Spiralized Mango Skin

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS0

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

Mango Sorbet with Spiralized Mango Skin

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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

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS0

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

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.

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