Traditional recipes

Guanabána Sorbet With Mango-Lime Puree

Guanabána Sorbet With Mango-Lime Puree

Ingredients

  • just under 1 cup water
  • 1 package guanabána frozen puree (14 ounces)
  • 1/2 package frozen mango puree (7 ounces)
  • 1 1/2 Tablespoon fresh lime juice
  • 1/4 Teaspoon finely grated lime zest
  • 3/4 Cups sugar

Directions

Bring the sugar and water to a boil until the sugar is dissolved, then reduce heat and simmer for about five minutes. Cool the sugar syrup, (leave aside about 6 tablespoons for later) and whisk it with the guanabána puree. Transfer to ice-cream maker. Remove mixture and let it harden in the freezer for a few hours. Blend the mango puree with the remaining syrup and about 6 tablespoons of water. Strain through a sieve, and whisk in the lime zest to make a coulis. Serve the sorbet with the coulis.


  • 1 cup sugar
  • 1 ½ cups water
  • 3 pounds ripe mangoes, (3 large or 4 medium), peeled and cut into chunks
  • ¼ cup lime juice

Combine sugar and water in a saucepan. Stir over medium heat until the liquid comes to a full boil and the sugar has dissolved. Remove from the heat and let cool to room temperature. Cover with plastic wrap and refrigerate until chilled, about 1 hour.

Puree mango in a food processor or blender. Work the puree through a fine sieve. (This will remove any fibers, the amount of which can vary.) Measure out 2 cups of puree (freeze any extra for another use) and stir into the syrup, along with lime juice.

Freeze the mixture in an ice cream maker according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.


  • 1 cup sugar
  • 1 ½ cups water
  • 3 pounds ripe mangoes, (3 large or 4 medium), peeled and cut into chunks
  • ¼ cup lime juice

Combine sugar and water in a saucepan. Stir over medium heat until the liquid comes to a full boil and the sugar has dissolved. Remove from the heat and let cool to room temperature. Cover with plastic wrap and refrigerate until chilled, about 1 hour.

Puree mango in a food processor or blender. Work the puree through a fine sieve. (This will remove any fibers, the amount of which can vary.) Measure out 2 cups of puree (freeze any extra for another use) and stir into the syrup, along with lime juice.

Freeze the mixture in an ice cream maker according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.


  • 1 cup sugar
  • 1 ½ cups water
  • 3 pounds ripe mangoes, (3 large or 4 medium), peeled and cut into chunks
  • ¼ cup lime juice

Combine sugar and water in a saucepan. Stir over medium heat until the liquid comes to a full boil and the sugar has dissolved. Remove from the heat and let cool to room temperature. Cover with plastic wrap and refrigerate until chilled, about 1 hour.

Puree mango in a food processor or blender. Work the puree through a fine sieve. (This will remove any fibers, the amount of which can vary.) Measure out 2 cups of puree (freeze any extra for another use) and stir into the syrup, along with lime juice.

Freeze the mixture in an ice cream maker according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.


  • 1 cup sugar
  • 1 ½ cups water
  • 3 pounds ripe mangoes, (3 large or 4 medium), peeled and cut into chunks
  • ¼ cup lime juice

Combine sugar and water in a saucepan. Stir over medium heat until the liquid comes to a full boil and the sugar has dissolved. Remove from the heat and let cool to room temperature. Cover with plastic wrap and refrigerate until chilled, about 1 hour.

Puree mango in a food processor or blender. Work the puree through a fine sieve. (This will remove any fibers, the amount of which can vary.) Measure out 2 cups of puree (freeze any extra for another use) and stir into the syrup, along with lime juice.

Freeze the mixture in an ice cream maker according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.


  • 1 cup sugar
  • 1 ½ cups water
  • 3 pounds ripe mangoes, (3 large or 4 medium), peeled and cut into chunks
  • ¼ cup lime juice

Combine sugar and water in a saucepan. Stir over medium heat until the liquid comes to a full boil and the sugar has dissolved. Remove from the heat and let cool to room temperature. Cover with plastic wrap and refrigerate until chilled, about 1 hour.

Puree mango in a food processor or blender. Work the puree through a fine sieve. (This will remove any fibers, the amount of which can vary.) Measure out 2 cups of puree (freeze any extra for another use) and stir into the syrup, along with lime juice.

Freeze the mixture in an ice cream maker according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.


  • 1 cup sugar
  • 1 ½ cups water
  • 3 pounds ripe mangoes, (3 large or 4 medium), peeled and cut into chunks
  • ¼ cup lime juice

Combine sugar and water in a saucepan. Stir over medium heat until the liquid comes to a full boil and the sugar has dissolved. Remove from the heat and let cool to room temperature. Cover with plastic wrap and refrigerate until chilled, about 1 hour.

Puree mango in a food processor or blender. Work the puree through a fine sieve. (This will remove any fibers, the amount of which can vary.) Measure out 2 cups of puree (freeze any extra for another use) and stir into the syrup, along with lime juice.

Freeze the mixture in an ice cream maker according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.


  • 1 cup sugar
  • 1 ½ cups water
  • 3 pounds ripe mangoes, (3 large or 4 medium), peeled and cut into chunks
  • ¼ cup lime juice

Combine sugar and water in a saucepan. Stir over medium heat until the liquid comes to a full boil and the sugar has dissolved. Remove from the heat and let cool to room temperature. Cover with plastic wrap and refrigerate until chilled, about 1 hour.

Puree mango in a food processor or blender. Work the puree through a fine sieve. (This will remove any fibers, the amount of which can vary.) Measure out 2 cups of puree (freeze any extra for another use) and stir into the syrup, along with lime juice.

Freeze the mixture in an ice cream maker according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.


  • 1 cup sugar
  • 1 ½ cups water
  • 3 pounds ripe mangoes, (3 large or 4 medium), peeled and cut into chunks
  • ¼ cup lime juice

Combine sugar and water in a saucepan. Stir over medium heat until the liquid comes to a full boil and the sugar has dissolved. Remove from the heat and let cool to room temperature. Cover with plastic wrap and refrigerate until chilled, about 1 hour.

Puree mango in a food processor or blender. Work the puree through a fine sieve. (This will remove any fibers, the amount of which can vary.) Measure out 2 cups of puree (freeze any extra for another use) and stir into the syrup, along with lime juice.

Freeze the mixture in an ice cream maker according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.


  • 1 cup sugar
  • 1 ½ cups water
  • 3 pounds ripe mangoes, (3 large or 4 medium), peeled and cut into chunks
  • ¼ cup lime juice

Combine sugar and water in a saucepan. Stir over medium heat until the liquid comes to a full boil and the sugar has dissolved. Remove from the heat and let cool to room temperature. Cover with plastic wrap and refrigerate until chilled, about 1 hour.

Puree mango in a food processor or blender. Work the puree through a fine sieve. (This will remove any fibers, the amount of which can vary.) Measure out 2 cups of puree (freeze any extra for another use) and stir into the syrup, along with lime juice.

Freeze the mixture in an ice cream maker according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.


  • 1 cup sugar
  • 1 ½ cups water
  • 3 pounds ripe mangoes, (3 large or 4 medium), peeled and cut into chunks
  • ¼ cup lime juice

Combine sugar and water in a saucepan. Stir over medium heat until the liquid comes to a full boil and the sugar has dissolved. Remove from the heat and let cool to room temperature. Cover with plastic wrap and refrigerate until chilled, about 1 hour.

Puree mango in a food processor or blender. Work the puree through a fine sieve. (This will remove any fibers, the amount of which can vary.) Measure out 2 cups of puree (freeze any extra for another use) and stir into the syrup, along with lime juice.

Freeze the mixture in an ice cream maker according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.


Watch the video: Mango-lime nice cream. Fruity sorbet (October 2021).