Mango Lime Blackberry Bombe Recipes

Steps:

• Preheat oven to 375°. In a large bowl, toss mangoes and blackberries with lime juice. In a small bowl, mix sugar, cornstarch and salt; add to fruit and toss to coat. Transfer to a greased 11x7-in. baking dish., In a small bowl, mix the first 7 topping ingredients; cut in butter until crumbly. Sprinkle over fruit. Bake until filling is bubbly and topping is golden brown, 35-40 minutes. Serve warm.

Steps:

• For the blackberry-lime ice cubes: Add the frozen blackberries, lime zest and juice and Orange Simple Syrup to a blender and puree until smooth. Pour into an ice cube tray with sixteen 1-ounce wells, put on a baking sheet and freeze until solid, at least 2 hours.
• For the blackberry-lime margaritas: Put 2 tablespoons sugar onto a small plate. Run a lime wedge around the rim of a rocks glass and dip the rim into the sugar to coat. Repeat with the remaining lime wedges and sugar with 3 more rocks glasses.
• For each drink, put 4 blackberry-lime ice cubes in a blender with 2 ounces silver tequila and 1 cup regular ice and blend until smooth. Pour the margarita into one of the prepared glasses. Repeat with the remaining ingredients. Garnish each glass with fresh blackberries and a lime wedge.
• Special equipment: an ice cube tray with sixteen 1-ounce wells
• Make the simple syrup by combining the sugar, orange zest and juice and 1/2 cup water in a small saucepot. Heat over medium-low heat, stirring, until the sugar has completely dissolved, 3 to 4 minutes. Set aside to cool.

Steps:

• Put the blackberries in pan with 4 tbsp of the sugar, add a splash of water then cook until the berries have softened. Rub through a sieve. Cool then freeze in a plastic container until slushy, stirring every now and then.
• Whizz the mango with 75ml of its syrup and 2 tbsp icing sugar until smooth, then freeze in a container until slushy as above.
• Stir the rest of the sugar with the lime zest and juice. Beat the cream with 3 tbsp of the remaining mango syrup until it forms soft peaks, then beat in the lime mixture. Freeze in a container until semi-frozen.
• Line a medium Pyrex basin with cling film then beat all three icy mixtures and spoon alternately into the bowl to make rippled layers. Return to the freezer until solid.
• To serve, pull out of the bowl and strip off the cling film. Put on a plate, scatter with the crushed biscuits and leave for 30 mins to soften in the fridge before eating.

Steps:

• In a small bowl, combine the chile powder, lime zest and salt. Use the chile-lime salt immediately or store at room temperature in an airtight container for up to 3 days.
• Sprinkle the chile-lime salt all over the mango and serve immediately, or loosely cover and refrigerate for up to 4 hours.