Jose Mier Shares Three Dessert Recipes
Ah, the mango. Loved and eaten by millions including your truly, Frozen Jose Mier in Sun Valley, CA. Mango is a tropical fruit that is widely popular for its deliciously sweet and juicy flavor, as well as its many nutritional benefits. Here are some facts about mangoes:
Mangoes are believed to have originated in South Asia, where they have been cultivated for over 4,000 years.
Mangoes come in many varieties, with different colors, shapes, and sizes. The most common variety is the Tommy Atkins, which has a red and green skin and a sweet, juicy flesh.
Mangoes are rich in vitamins and minerals, including vitamin C, vitamin A, folate, and potassium.
Mangoes are also high in fiber and antioxidants, which can help to lower cholesterol levels, reduce inflammation, and protect against certain types of cancer.
Mangoes are typically eaten fresh, but they can also be used in a variety of dishes, including salads, smoothies, and desserts.
Mangoes are usually in season from April to September in the Northern Hemisphere, and from November to January in the Southern Hemisphere.
In some cultures, mangoes are considered a symbol of love and fertility.
Overall, mango is a delicious and nutritious fruit that is enjoyed by people all around the world.
With that said, I wanted to give you not one but three different recipes for frozen desserts that use mangoes because they are so delicious:
3 cups fresh mango chunks
1/2 cup granulated sugar
1/2 cup water
2 tablespoons fresh lime juice
In a small saucepan, combine the sugar and water over medium heat. Cook until the sugar has completely dissolved, stirring occasionally.
Remove the saucepan from the heat and let the mixture cool to room temperature.
In a blender, combine the mango chunks, lime juice, and sugar syrup. Blend until smooth.
Pour the mixture into a shallow, freezer-safe container and freeze for 1-2 hours.
After 1-2 hours, remove the container from the freezer and use a fork to scrape the frozen mixture into small pieces. Return the container to the freezer and repeat this process every hour until the sorbet is frozen and has a light, fluffy texture.
2 cups fresh mango chunks
1/2 cup coconut milk
1/4 cup honey
1/2 teaspoon vanilla extract
In a blender, combine the mango chunks, coconut milk, honey, and vanilla extract. Blend until smooth.
Pour the mixture into popsicle molds, leaving a little bit of room at the top.
Freeze the popsicles for 30 minutes, then insert the popsicle sticks.
Return the molds to the freezer and freeze for at least 2-3 hours, or until the popsicles are completely frozen.
To remove the popsicles from the molds, run the molds under warm water for a few seconds to loosen the popsicles.
Mango Ice Cream:
2 cups fresh mango chunks
1 cup heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
In a blender, combine the mango chunks and 1/2 cup of sugar. Blend until smooth.
In a medium saucepan, combine the heavy cream, whole milk, and remaining 1/4 cup of sugar. Cook over medium heat, stirring occasionally, until the sugar has completely dissolved.
Remove the saucepan from the heat and stir in the mango puree and vanilla extract.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Once the ice cream has finished churning, transfer it to a freezer-safe container and freeze for at least 2-3 hours, or until it is completely frozen.
There you have it! If those recipes don’t satisfy your craving for that unique mango flavor, I don’t know what will. Give one or all of them a try!