Take your pick ~ are you a mild child or do like a little fire & ice?
Maybe it's that feel-good South American vibe I've got going on since that stellar dining experience at Fuego Mundo earlier this week.
[You did read the review, didn't you? Well, if you haven't gotten around to it yet (or if you loved it so much you'd like to read it again), click HERE.]
Or perhaps it's that mangoes, at least from Florida and Mexico, are in season.
Could it be that those sexy ripe mangoes in the fruit bowl were calling out my name, practically begging me to incorporate them into a dish?
Very likely all of the above. I find a ripe mango irresistable and have been caught standing over the kitchen sink with mango in one hand, paring knife in the other, syrupy nectar dripping off my chin and fingertips, without a care in the world. I make no apologies.
[You did read the review, didn't you? Well, if you haven't gotten around to it yet (or if you loved it so much you'd like to read it again), click HERE.]
Or perhaps it's that mangoes, at least from Florida and Mexico, are in season.
Could it be that those sexy ripe mangoes in the fruit bowl were calling out my name, practically begging me to incorporate them into a dish?
Very likely all of the above. I find a ripe mango irresistable and have been caught standing over the kitchen sink with mango in one hand, paring knife in the other, syrupy nectar dripping off my chin and fingertips, without a care in the world. I make no apologies.
Your ingredients list is short & sweet.
It's hot in Atlanta right now, and a frozen treat is in order. Dairy-free, of course, which is why I can't call this sherbet. Let's call it soft serve. Let's call it - Gigi's at it again with these simple fruit recipes. Let's call it tonight's dessert. Oh, and don't forget to call it simple & amazingly delish!
Dairy-free Mango Soft Serve
2 large ripe mangoes, peeled, pit removed, cut into chunks
Juice from 1/4 lime
1 1/2 cups coconut milk creamer (plain flavor)
2 Tablespoons grenadine (optional, I use it for color)
You will need an ice cream freezer - I use a countertop model.
2 large ripe mangoes, peeled, pit removed, cut into chunks
Juice from 1/4 lime
1 1/2 cups coconut milk creamer (plain flavor)
2 Tablespoons grenadine (optional, I use it for color)
You will need an ice cream freezer - I use a countertop model.
Place mango in your food processor and puree. Transfer the pureed mango to a sieve positioned over a bowl. Press the mango through into the bowl with a wooden spoon. Discard the solid bits.
Add coconut milk creamer, lime juice, and grenadine to the mango and stir until blended. Place the mixture in the ice cream freezer and freeze according to manufacturers directions. My freezer does the job in 30-45 minutes.
Remember push-ups? These are way better!
If you're like me and like to play with your food, you can spoon some of the mixture into your popsicle molds and freeze. This is the reason I add the grenadine. The color matches that of those orange sherbet push-ups we ate as kids. This version is dairy-free and much healthier, and I prefer mango to orange any day!
If you're feeling more like an adult, you can freeze the mixture in an airtight container and scoop it into small dishes to serve.
Want to really take it to the next level? Do what I do and sprinkle the top of each serving with finely ground cayenne pepper. Fire and ice, baby!
Want to really take it to the next level? Do what I do and sprinkle the top of each serving with finely ground cayenne pepper. Fire and ice, baby!
That's mine on the right with the dash of cayenne! Some like it H-O-T, even when it's cold!
This recipe is linked to Seasonal Sundays on Real Sustenance.
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