Nothing screams summer like a nice cup of refreshing cold sorbet. While there are some that stick within the confined lines of your traditional flavors, why not maximize your grilling and flavor experience. This sorbet blends the sweet and tart flavors of mango, pineapple and lime and kissed on the grill for a smoky flavor. My CHEF BLEND hot sauce adds a subtle heat with tons of extra flavor. This exiting dessert is sure to please everyone.
Grilled Peach Mango, Pineapple and Lime Sorbet
By: Chef Judson Todd Allen
Preparation Time: 30 minutes
Cook Time: 15 minu
3 ripe mangoes, skinned and cut in large spears
1 pineapple, skinned, cored and cut into large spears
1/3 cup mango nectar
2/3 cup water
4 teaspoons fresh lime juice
1 teaspoon lime zest
1/2 teaspoon olive oil
Bring charcoal grill to an internal temperature of 375 degrees F.
Peel the mango and pineapples and cut the fruit away from the pit into large spears for grilling. Toss in olive oil to full coat.
Transfer fruit to your hot grill and cook until golden and caramelized.
Remove from grill and add fruit to a heat resistant container and freeze until hardened.
Cut fruit into chunks and add to blender along with nectar, water, lime juice and zest. Blend until smooth, thick.
Serve immediately or add to a container and chill.