Best Mango And Lemongrass Sorbet Recipes

MANGO-LEMONGRASS ICE CREAM AND BLOOD ORANGE SORBET

Steps:

• Bring cream, milk, and lemongrass to simmer in heavy medium saucepan over medium-high heat. Remove from heat and let steep 30 minutes. Strain into bowl; discard solids in strainer. Return cream mixture to same saucepan and bring to simmer.
• Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk in hot cream mixture. Return custard to same pan. Stir over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Cool custard 30 minutes.
• Puree mangoes in processor until smooth. Strain into small bowl. Measure 1 cup puree and whisk into custard (reserve any remaining mango puree for another use). Cover and chill custard until cold, at least 2 hours.
• Process mango custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze. (Can be made 2 days ahead. Keep frozen.)
• Scoop ice cream and sorbet into dessert bowls. Serve with shortbread cookies.

MANGO AND LEMONGRASS SORBET

Steps:

• Place the water, sugar and lemongrass in a medium saucepan and bring to a simmer. Stir constantly until sugar has dissolved. Strain into a bowl and allow to cool. Combine chopped mangoes and lime juice in the bowl of a food processor and purée until smooth. Pour prepared syrup into mango purée, pour into a shallow freezer-safe container and freeze 6 hours, or until set. Before serving allow to sit out for a few minutes to soften. Scoop into bowls or small glasses. Serves 8.