Tropical Mango Sorbet

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

Mango Bread

PREP TIME: 20 Minutes | COOK TIME: 40 Minutes Plus Cooling Time

Ingredients

• 2 medium mangoes, very ripe and soft (peeled, and pitted)*

• 2 Tbsp lime juice

• 1 1/2 tsp baking powder

• 1/2 tsp ground cinnamon

• 3/4 cup sugar

• 1 large egg (slightly beaten)

• 1 tsp pure vanilla extract

• 1 1/2 cup all-purpose flour

• 1/2 tsp baking soda

• 1 cup chopped walnuts (optional)

• * 1 1/2 mangoes pureed and 1/2 mango diced

Servings

Makes 10 servings

Directions

To prepare batter, in a large mixing bowl cream the butter and sugar. Add the mango puree, egg, vanilla and lime juice.

In a separate large bowl, combine the flour, baking powder, baking soda and cinnamon. Add the mango mixture to the flour mixture, stirring until the dry ingredients are just moistened. Stir in the walnuts and diced mango.

To bake the mango bread, preheat the oven to 350°F. Coat a 9x5x3 inch pan with cooking spray. Pour the batter into the prepared loaf pan. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes before removing from the loaf pan. Allow to cool for 1 hour on a rack before serving.

Source: www.mango.org

Recipe by Chef Allen Susser