Mango Freezer Treat Recipes

Steps:

• Slice mangos in half along the widest part, and remove the seed. Scoop the flesh out of the skin with a large spoon, and transfer to a food processor. Puree the mango, and set aside.
• In a saucepan, stir together the cornstarch, sugar, flour and salt. Gradually stir in milk so that no lumps form. Cook over medium-low heat, stirring constantly until the mixture begins to bubble. Remove from heat, and stir in the mango puree until well blended. Stir in the amaretto.
• Pour the mixture into a 9x13 inch glass dish, and cover the surface with plastic wrap. Freeze until firm.

Steps:

• Slice mangos in half along the widest part, and remove the seed. Scoop the flesh out of the skin with a large spoon, and transfer to a food processor. Puree the mango, and set aside.
• In a saucepan, stir together the cornstarch, sugar, flour and salt. Gradually stir in milk so that no lumps form. Cook over medium-low heat, stirring constantly until the mixture begins to bubble. Remove from heat, and stir in the mango puree until well blended. Stir in the amaretto.
• Pour the mixture into a 9x13 inch glass dish, and cover the surface with plastic wrap. Freeze until firm.

Steps:

• First begin by pureeing two fresh mangoes in a blender with just enough water as was necessary to grind them to a smooth mixture.
• Combine 16 oz of Greek yogurt (rBGH free) together with the mango mixture and 1/2 cup sugar in the ice cream maker.
• While the mixture was churning in an ice cream maker, add 1/2 tsp cardamom and 3 drops yellow food coloring for a vibrant yellow color. Also add 1/2 tsp vanilla extract.
• After 30 minutes of churning, the frozen mango lassi will be ready to be frozen in a freezer. Allow to freeze for at least four hours before serving.

Steps:

• Peel mangoes and slice so you have two halves from each fruit.
• Gently melt chocolate in separate pans until melted and fluid-be careful not to burn the chocolate.
• Remove from heat.
• Place nuts or coconut on a plate.
• Skewer each fruit slice with a popsicle stick.
• You need to pat dry with a paper towel so the chocolate will stick. Holding the "mango stick" by the stick, dip first in the white chocolate, at an angle, then dip in the dark chocolate, at an angle.
• Quickly press one side into nuts.
• Place on wax paper and repeat process until all eight are done.
• If any chocolate is left over drizzle away on plain side!
• Tip-this can also be done with bananas that have been cut in half-just make sure to cover totally with chocolate or your going to have"brown" banana showing.

Steps:

• Peel and cut up the mango into chunks. Puree mango and 2 tablespoons of lime juice in a blender or with an immersion blender. Set aside. (Don't worry if the puree is tart, the lime juice mellows in the freezing process.)
• Mix the gelatin into the remaining 3 tablespoons of lime juice in a small heatproof bowl. Place the bowl in a small saucepan of simmering water and stir until the gelatin dissolves. Add gelatin-lime juice mix to the mango puree.
• Whisk egg whites to soft peaks. Add sugar or Splenda.
• Gently fold the egg whites into the mango.
• (If you are using an ice cream maker, follow the directions for your machine here. In mine, this takes about 20-22 minutes.)
• Place the mixture into a freezer proof bowl for 2 hours. Take the bowl out of the freezer and mix to break up the ice chunks and return to the freezer. Allow it to freeze until firm or solid.
• If sorbet is frozen solid prior to serving, place in the refrigerator for 10 minutes before serving.
• Scoop sorbet into bowls and garnish with lime zest strips.

Steps:

• Slice mangoes into thin wedges.
• Combine sweetened condensed milk, nestle cream, and mango.
• Layer the graham crackers in a square glass pan or other container.
• Put on the crackers a layer of the filling of mangoes, cream, and condensed milk.
• Repeat by putting layers of graham crackers, and filling until you've used it all. It should be topped with graham crackers after the final layer.
• Put it in the refrigerator to thicken and chill overnight. You can also put this desert in the freezer and it tastes great as a frozen treat.

Steps:

• Boil coconut water and sugar about 6 minutes until reduced to 3/4 cup. Let cool. Puree the mango with 2 tablespoons of the syrup you just reduced. Put 1/4 cup of this puree in a bowl with the yogurt, coconut milk, lemon juice and remaining reduced syrup. Pour into a glass dish and freeze for 1 hour, until frozen around the edges. Stir it all around and freeze for another 2 hours. Stir sometimes during this 2 hours. Spread the mango puree on top and swirl (stir) with a butter knife held straight up and down. Freeze.