Mango Bombe Recipe,How To Make Mango Bombe Recipe

By | May 1, 2017

Mango Bombe recipe  is easy to make with help of very simple ingredients. This Mango Bombe recipe  gets its zest from magoes,heavy cream and white sugar.Here is one of my favorite quick and easy Mango Bombe recipe , best recipe of this kind and enjoy cooking.

Mango Bombe Recipe

 

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Mango Bombe Recipe

Mango Bombe is delicious, tasteful and yammi dish. Mango Bombe can be made in less than few minutes with the help of very few ingredients which is available at your nearest super market.Mango Bombe recipe easy to make at your home check below step by step directions of the recipe and enjoy cooking.

Course Side Dish
Cuisine French
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people
Calories 369 kcal
Author Planet Food Geeks

Ingredients

  • 1/2 c granulated white sugar
  • 1 1/2 c water
  • 3 md mangoes
  • peeled
  • chopped fine
  • 2 T fresh lime juice
  • 1/4 ga French vanilla ice cream softened

GARNISHES

  • 1 md mango
  • peeled sliced lengthwise
  • 1 lime
  • thinly sliced
  • 8 whole Maraschino cherries with stems
  • 1 c heavy cream
  • whipped
  • lightly sweetened

Instructions

  1. Combine sugar and water in a medium size saucepan. Bring to a boil, stirring constantly until the sugar is dissolved.

  2. Allow the syrup to boil for 2 full minutes. Remove from heat.Immediately add mangos to hot syrup and pure with a food processor or a blender.

  3. Strain through a fine sieve, pressing the pulp with a rubber spatula to get all the liquid. Discard pulp and add lime juice to the liquid.

  4. Chill in the refrigerator for at least 2 hours or set the pan in a bowl of ice water, stirring until chilled.Freeze in an ice cream machine as the manufacturers instructions recommend.

  5. Brush the insides of 8 custard cups with a light coating of vegetable oil, then line them with plastic wrap. Press the plastic up against the oil to hold it in place.

  6. Allow the plastic to hang over the edges at least 2 inches all around. Chill in the freezer.Fill the sides of the chilled molds with about 1/2 inch of the softened ice cream, leaving a cavity in the centers.

  7. Fill the cavities with the mango sorbet. Fold the plastic over and freeze for at least 4 hours.To serve Slice the mango and the lime into very thin wedges. Flatten each cherry on one side by slicing off a small piece this is the side it will lay on.

  8. Unsold the bombes by holding the outside of each custard cup under hot running water for 2 seconds be sure not to let any water get inside. 

  9. Give the plastic a little tug and let the bombe fall out into your hand. Pull the plastic the rest of the way off and lay the bombe on the serving plate.

  10. Arrange 2 slices of mango and one slice of lime, slightly overlapping, on top of the bombe. Lay them so they radiate out from the center and down the right side. 

  11. If the ice cream is too soft the slices will not stick but will slip down onto the plate.Place the cherry flat side down in the center on top of the three slices.

  12. Garnish the bottom edge against the plate by piping flurries of whipped cream with a pastry bag.

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