Donna’s Tropical Fruit Gazpacho, Dried Mango Slices, and Mango, Lime & Ginger Sorbet

27 August 2016:  All, we are very fortunate to have a mature mango tree in our backyard that yields vast amounts of fruit each year.  I have been experimenting with different ways to showcase this delicious fruit which is also the most consumed fruit in the world.  The gazpacho appetizer is a take-off on a recipe I developed 13 years ago for a cooking contest using seasonal northern fruits.  In this version, I used mainly tropical fruits and served them in half-pint mason jars for a friend's party.  Another dear friend recommended that I try drying mangoes and the result was packed with flavor!  Finally, I made a sorbet that contains not only mangoes but lime, ginger and coconut water.  May the mangoes be with you!  Best, Donna:

Donna’s Tropical Fruit Gazpacho

 Ingredients:

9-1/2 cups mango, chopped

1 fresh pineapple, peeled and chopped (about 4 cups)

1 pint (2 cups) blueberries, washed

11 ounces strawberries, washed and chopped

1 kiwi (1/2 cup), peeled and chopped

2 Tablespoons ginger root, minced

3 Tablespoons white balsamic vinegar 

1 teaspoon salt
Starfruit, sliced

Vanilla yogurt

Method:

Mix together all ingredients except yogurt.  In batches, place in food processor and chop no more than 10 pulses so that ingredients are small chunks.  Spoon into half-pint mason jars, if desired, and top with starfruit slice and yogurt.

Makes 22 six ounce servings (about 1 gallon).

Donna’s Dried Mango Slices

 Ingredients:

2 large mangoes, sliced

Method:

Preheat oven to 170 degrees F.  Place mango slices on parchment paper (or Silpats) and bake for 9 - 11 hours depending upon thickness of slices.  Turn every few hours to dry evenly.  Store in airtight container.

Serves 4.

Donna’s Mango, Lime & Ginger Sorbet

Inspired by EatingWell Test Kitchen’s “Lime-Mango Sorbet”

Ingredients:

1/2 cup coconut water

1/4 cup lime juice

1/4 cup sugar

1/4 teaspoon salt

5 cups mango, pureed

2 Tablespoons ginger root, grated

Method:

Mix together coconut water, lime juice, sugar and salt in 2 cup measuring cup.  Microwave for 2 - 3 minutes until sugar and salt are dissolved.  Place mango and ginger root in large pitcher and add syrup, mixing well.  Refrigerate for 4 hours or overnight.  Process in ice cream maker for 25 minutes.

Makes 3-1/2 pints.

Copyright 2016.