Because%u00a0sometimes you just need to think of yourself and what will make you happy.%u00a0%u00a0Eating this makes me happy.%u00a0
This flavor%u00a0%u00a0situation just made so much sense. All three flavors on their own are fantastic, but combined into one super%u00a0amazing frozen sorbet treat.. I mean, like WHOA! I%u00a0was inspired by the 4%u00a0really ripe and juicy mangos I had waiting on the%u00a0%u00a0counter. I had also just made a batch of jalape%u00f1o jam and was thinking about how nicely jalape%u00f1os and mangos go together. And I happened %u00a0to have a can of coconut cream on hand. My first idea%u00a0%u00a0was to do a%u00a0savory dinner type thing, but after a day of heat and humity, all I wanted was something cold and easy. Ding ding%u2026 Lets freeze this shit and turn it into a sorbet.
Such a good idea.
The Stuff. Simple as can be. 2 mangos, peeled, diced and frozen. A can of coconut cream, and some jalepno jam.%u00a0
Frozen mango is really easy to blend. Just stick into a blending device and add a little bit of water. Mix until a nice creamy puree is formed. And try not to eat it all right now.
Whip up the coconut cream. You don’t need to go to crazy and make it all fluffy, just whisk it for a minute or two just to loosen it up.
Time to scoop. First a few big dollops of the frozen mango puree. Try to work fast to prevent the mango from completely thawing out.
Next, scoop some of the coconut cream and drop a few scoops of jalape%u00f1o jam right on in there to. Add more mango, more coconut%u00a0, and more jam until you container is full.
Note.. My sister had the idea of mixing he jalape%u00f1o jam into the mango puree. I think I might try%u00a0that next time.
Take a knife and cut through the sorbet, first width wise, then%u00a0length, then width. or whatever. You’re%u00a0%u00a0just trying to kind of marble and swirl the flavors together.
Once your done playing and swirling,%u00a0into the freezer it goes%u2026.
Remove from freezer when completely frozen%u00a0and do what you need to do. I flipped the pan and sliced into slabs on a cooking sheet, and me, the sister and the mr.%u00a0took turns with the fork and ate it off the pan. We be so classy.%u00a0%u00a0But go ahead and use o plate or%u00a0scoop it or maybe even eat directly from the container with a fork. No judgement here.
Eat so good!
-C
- %u00a02 1/2 cups %u00a0fresh mango (2 large mangos), peeled, diced and frozen. (Or just buy frozen mango)
- 1/2 cup water
- 1/2 %u00a0can of cold%u00a0coconut cream (I used Ttrader Joes.. It’s the best)
- around 1/3 cup %u00a0Jalape%u00f1o Jam.. more if you like%u00a0(Here is the recipe for that%u00a0)
Place frozen mango into a blending device, add about 1/3- 1/2 cup water and blend until a smooth puree. %u00a0Open coconut cream, drain the liquid, and place half the cream into a bowl. Whisk until loose and slightly fluffy%u00a0.%u00a0
In a freezer safe container. scoop a few dollops of the mango puree,%u00a0%u00a0add in a few dollops if coconut cream and then a few dollops of the jalape%u00f1o jam. Keep adding dollops of the stuff%u00a0until you use up all of the ingredients.%u00a0Take a knife and run through thet sorbet length and width wise a few times to swirl %u00a0the flavors. Place in freezer for at least 3 hours or until fully frozen
Remove and either scoop,%u00a0slice,%u00a0or eat directly from container.
THE LOVELY CRAZY
October 15, 2019 by maximios • Blog
Because%u00a0sometimes you just need to think of yourself and what will make you happy.%u00a0%u00a0Eating this makes me happy.%u00a0
This flavor%u00a0%u00a0situation just made so much sense. All three flavors on their own are fantastic, but combined into one super%u00a0amazing frozen sorbet treat.. I mean, like WHOA! I%u00a0was inspired by the 4%u00a0really ripe and juicy mangos I had waiting on the%u00a0%u00a0counter. I had also just made a batch of jalape%u00f1o jam and was thinking about how nicely jalape%u00f1os and mangos go together. And I happened %u00a0to have a can of coconut cream on hand. My first idea%u00a0%u00a0was to do a%u00a0savory dinner type thing, but after a day of heat and humity, all I wanted was something cold and easy. Ding ding%u2026 Lets freeze this shit and turn it into a sorbet.
Such a good idea.
The Stuff. Simple as can be. 2 mangos, peeled, diced and frozen. A can of coconut cream, and some jalepno jam.%u00a0
Frozen mango is really easy to blend. Just stick into a blending device and add a little bit of water. Mix until a nice creamy puree is formed. And try not to eat it all right now.
Whip up the coconut cream. You don’t need to go to crazy and make it all fluffy, just whisk it for a minute or two just to loosen it up.
Time to scoop. First a few big dollops of the frozen mango puree. Try to work fast to prevent the mango from completely thawing out.
Next, scoop some of the coconut cream and drop a few scoops of jalape%u00f1o jam right on in there to. Add more mango, more coconut%u00a0, and more jam until you container is full.
Note.. My sister had the idea of mixing he jalape%u00f1o jam into the mango puree. I think I might try%u00a0that next time.
Take a knife and cut through the sorbet, first width wise, then%u00a0length, then width. or whatever. You’re%u00a0%u00a0just trying to kind of marble and swirl the flavors together.
Once your done playing and swirling,%u00a0into the freezer it goes%u2026.
Remove from freezer when completely frozen%u00a0and do what you need to do. I flipped the pan and sliced into slabs on a cooking sheet, and me, the sister and the mr.%u00a0took turns with the fork and ate it off the pan. We be so classy.%u00a0%u00a0But go ahead and use o plate or%u00a0scoop it or maybe even eat directly from the container with a fork. No judgement here.
Eat so good!
-C
Place frozen mango into a blending device, add about 1/3- 1/2 cup water and blend until a smooth puree. %u00a0Open coconut cream, drain the liquid, and place half the cream into a bowl. Whisk until loose and slightly fluffy%u00a0.%u00a0
In a freezer safe container. scoop a few dollops of the mango puree,%u00a0%u00a0add in a few dollops if coconut cream and then a few dollops of the jalape%u00f1o jam. Keep adding dollops of the stuff%u00a0until you use up all of the ingredients.%u00a0Take a knife and run through thet sorbet length and width wise a few times to swirl %u00a0the flavors. Place in freezer for at least 3 hours or until fully frozen
Remove and either scoop,%u00a0slice,%u00a0or eat directly from container.