lime juice

Mango Lime Popsicles

in
 

PREP TIME: 15 mins

Ingredients

  • 2 ripe mangoes (chopped)

  • 2 limes (juiced) - or about 1/4 cup fresh lime juice

  • 1/2 cup water

  • 1/4 cup light coconut milk

  • Pinch or two of sugar (optional)

  • 9 small wooden craft sticks

  • 9 plastic 3 oz. cups or plastic molds

Servings

Makes 9 servings

Directions

  1. In a high speed blender, puree all ingredients.

  2. Taste and adjust, adding more lime or a pinch of sugar if you like.

  3. Pour into plastic cups or popsicle molds and freeze for at least 4 hours.

  4. After the first 2 hours, place the sticks into the partially frozen pops.

Source: www.mango.org

Recipe from Jeanine Donofrio of Love and Lemons

Tropical Mango Sorbet

in
 

PREP TIME: 15 mins | COOK TIME: 1 hr

Ingredients

  • 3 ripe mangoes (peeled, pitted and cubed) - makes two cups of puree

  • 1/4 tsp coconut extract

  • 2 Tbsp sugar

  • 2 Tbsp lime juice (juice from 1 medium lime)

  • 1 cup chilled pineapple juice

  • 1 lime peel or small lime wedge for garnish

Servings

Makes 8 servings

Directions

  1. Puree mangos, sugar, lime juice and extract in a blender or food processor until smooth.

  2. Transfer to the bowl of an ice cream maker and stir in pineapple juice; freeze according to manufacturer's instructions.

  3. Cover and place in the freezer for at least 1 hour, or up to 1 week.

  4. Garnish with twists of lime peel or small lime wedges.

 

Source: www.mango.com

Chile Mango Paletas

in
 

PREP TIME: 20 mins

Ingredients

  • 2 cups mango juice or nectar*

  • 2 large mangoes (peeled, seeded, and cut into small 1/4 x 1/4-inch cubes)

  • 1/4 cup agave

  • 3 tsp fresh lime juice

  • 2 tsp ancho chile powder

*Blend well and on high, 3 each peeled, seeded and chunked fresh mango; add ¼ cup water while pureeing. Strain puree though very fine meshed strainer to make homemade nectar, removing all the particulates.

Servings

Makes 14 servings

Directions

  1. Heat mango nectar, agave, lime juice, and 1⁄2 cup water in a 1-qt. saucepan over medium-high heat and stir until almost a simmer. Transfer mixture to a bowl and refrigerate until chilled.

  2. Stir chile powder and cubed mango and divide among 14 ea. 30-oz. ice-pop molds. Pour chilled mango mixture into molds. Insert a stick into each mold and freeze until pops are solid, about 3 hours.

  3. If necessary, release ice pops from molds by running the bottom of the molds briefly under cold water.

Source: www.mango.org

Recipe courtesy of Chef Dave Woolley