Thursday, April 15, 2010

Grand Wailea Mango Ice Cream Balls

This is a very elegant, yet easy dessert. The tangy flavors of mango sorbet and raspberry sauce are tempered by the vanilla ice cream.  The crushed chocolate peanuts add extra flavor and texture.  This dessert is always a favorite with my family.  My sister Jackie recreated this recipe after being served this dessert at the Grand Wailea Resort in Mauii.


1 pint of vanilla ice cream -- good quality
1 pint of mango sorbet -- good quality
1 bag of chocolate covered peanuts --crushed in food processor
Raspberry sauce -- see recipe below

Slightly soften the containers of ice cream and sorbet by setting them out on the kitchen counter for a bit.  With an ice cream scoup, scoup out balls of sorbet and vanilla ice cream.  Place on parchment lined cookie sheet and refreeze until hardened.  Each pint will yield three baseball-sized ice cream/sorbet balls.  

When ice cream balls are sufficiently hardened, cut each in half and place one half of a sorbet ball with one half of an ice cream ball.  Roll in chocolate covered peanut crumbs and refreeze until hardened.  If your balls are not perfectly round, you can reshape them before refreezing.

 When ice cream balls are sufficiently hardened, garnish with raspberry sauce.   Make sure you allow time for adequate freezing.  If you want to serve this for evening dessert, you should begin in the morning.  This recipe makes about 6 ice cream balls.

Raspberry Sauce Recipe:
Take raspberries and puree in blender.  If using the 12 ounce package of frozen raspberries, unthaw first.  Add some sugar to taste, from about 1/4 to 1/2 cup, and about 1 tablespoon of corn starch.  Place berry puree in small saucepan and on medium heat bring to a boil.  Remove from heat.  If you want seedless sauce, place berries in a wire sieve and put a bowl underneath sieve.  With a spoon or spatula, push puree against the sieve and continue doing so until the seeds are mainly dry.  Around our house we love anything raspberries and at this point I am saying, "Don't lick the sieve!"

I am posting this with Michael at Designs by Gollum for Foodie Friday.

I am also posting this with The Hive, Utah Food Bloggers.


The Sewing and Knitting Loft said...

Now THAT is an elegant and tasty dessert! I will keep this recipe on hand. Thanks for sharing. :)


The Double Dipped Life said...

This looks very nice! One question- could you put the 2 halves together initially instead of freezing and then putting them together later?


Red Couch Recipes said...

Since someone else may have the same question as Double Dipped Life, I will answer in the comment session. I wouldn't advise putting the mango and vanilla halves together first. When you are dipping out the ice cream it is somewhat soft and needs to be refreezed before you cut in half...but then again to save time, you could try! Joni

Cathy said...

Yum, wow, does this look good. Love the flavors you combined in this amazing dessert. The combination of mango and raspberries sounds so delish.

shannon i olson said...

wow those look great. I have never seen mango sorbet here, I hope I can find it.

Laurie said...

Looks very delicious. Love the raspberry syrup over top.

Chats the Comfy Cook said...

You are right. This is an elegant dessert, one I would like to try out.

Inspired2cook said...

Beautiful dessert! I'll have to try this one!!

April@The 21st Century Housewife said...

These look wonderful - and seriously yummy!

Kathleen said...

This looks off the charts yummy!

gfe--gluten free easily said...

What an elegant dessert and I just love the concept! Very, very nice. :-)


Jerri at Simply Sweet Home said...

Wow! How lovely and delicious! Thanks for linking up with me for Friday Favorites!