Best 3 Macadamia Ice Cream And Mango Sorbet Swirl Pie Recipes
Indulge in the tropical symphony of flavors with this delectable macadamia ice cream and mango sorbet swirl pie. This frozen masterpiece combines the creamy richness of macadamia ice cream with the vibrant and tangy sweetness of mango sorbet, creating a harmonious balance of flavors and textures. The pie's filling is swirled together, resulting in a captivating visual presentation that entices the eyes before tantalizing the taste buds. With each bite, you'll be transported to a tropical paradise, where the sweet melody of macadamia and mango dances on your palate, leaving you craving more. So, embark on this culinary adventure and discover the perfect recipe to create this exotic frozen delight in your own kitchen.
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MACADAMIA ICE CREAM AND MANGO SORBET SWIRL PIE
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Spray 9-inch-diameter glass pie dish with nonstick spray. Using on/off turns, grind cones with 3 tablespoons sugar in processor until fine crumbs form. Add butter and blend until crumbs stick together. Press crumb mixture onto bottom and up sides of prepared dish. Freeze until firm, at least 30 minutes.
- Scoop ice cream into large bowl. Scoop sorbet atop ice cream. Using spatula, fold and stir ice cream and sorbet briefly to swirl (do not overmix). Transfer mixture to prepared pie crust. Freeze pie until filling is hard, at least 2 hours.
- Do ahead: Can be made 1 day ahead. Cover and keep frozen.
- Using electric mixer, beat chilled whipping cream, vanilla, and remaining 1 tablespoon sugar in medium bowl until peaks form. Spread over ice cream pie. Sprinkle with coconut. Cut pie into wedges and serve.
DOUBLE BERRY-MANGO ICE CREAM PIE
Layers of mango sorbet and strawberry ice cream make a cool combination inside a crunchy cookie crust.
Provided by Carol Houghtlen
Time 7h
Yield 8
Number Of Ingredients 9
Steps:
- Scoop 1 pint mango sorbet into cookie crust and let soften a little more while you prepare the berry filling.
- Cut frozen berries in syrup into thin slices. Place 1/2 in a bowl and mix with a handheld mixer until well broken up. Add remaining frozen berries and mix briefly until combined but still chunky. Mix with strawberry ice cream.
- Spread softened sorbet over the bottom of the crust. Top with berry-strawberry ice cream mixture. Scoop on remaining pint of mango sorbet; spread to the edges of the pie and swirl the top decoratively. Cover and freeze for 6 hours (or up to 1 week).
- Cut long strips of orange peel with a citrus peel stripper, pressing firmly against the orange and turning the fruit slowly. Use a straight pin to pin one end of each strip to a drinking straw; wind tightly around the straw, then fasten the other end to the straw with another pin. Put straws in a shallow container, cover with water and ice cubes, and refrigerate for at least 4 hours (or up to 3 days).
- Remove pie from the freezer 30 minutes before serving. Remove orange peels from the refrigerator; drain and pat dry. Unpin curls and dispose of pins, then slide off the straws.
- To serve, arrange orange curls on pie, snipping to make them shorter if you wish, with raspberries, strawberries, sprinkles, and mint.
Nutrition Facts : Calories 315 calories, Carbohydrate 55 g, Cholesterol 4.5 mg, Fat 10.3 g, Fiber 3.8 g, Protein 2.2 g, SaturatedFat 2.6 g, Sodium 196.9 mg, Sugar 38.6 g
CREAMY MANGO SORBET
Creamy and refreshing mango sorbet, and it tastes wonderful.
Provided by CHANGOFETT
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 1h
Yield 8
Number Of Ingredients 4
Steps:
- Place cubed mangos, sugar, cream, and ice into a blender; puree until smooth.
- Pour mixture into a large resealable plastic freezer bag. Seal, and freeze for 45 minutes to an hour. Move the contents around in the bag every 15 minutes while freezing.
Nutrition Facts : Calories 233 calories, Carbohydrate 34.6 g, Cholesterol 40.8 mg, Fat 11.1 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 6.9 g, Sodium 12.3 mg, Sugar 32.7 g
Tips:
- For the best results, use ripe, juicy mangoes. This will ensure that your sorbet is flavorful and smooth.
- If you don't have an ice cream maker, you can still make this pie. Simply freeze the macadamia ice cream and mango sorbet in separate airtight containers. When you're ready to assemble the pie, let the ice cream and sorbet soften slightly before swirling them together.
- To make a gluten-free pie crust, use a gluten-free flour blend or make your own crust using almond flour or coconut flour.
- If you don't have macadamia nuts, you can substitute another type of nut, such as pecans or walnuts.
- To make the pie ahead of time, assemble it and freeze it up to 2 weeks in advance. When you're ready to serve, let it thaw in the refrigerator for a few hours or overnight.
Conclusion:
This macadamia ice cream and mango sorbet swirl pie is a delicious and refreshing dessert that is perfect for any occasion. The creamy ice cream and tangy sorbet are a perfect combination, and the graham cracker crust adds a delicious crunch. Whether you're serving it to guests or enjoying it yourself, this pie is sure to be a hit.
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