orange

Eating My Way Through the Alphabet; Letter X

What’s Cooking in Gail’s Kitchen? Home Cooking: X-tra Thick Mango Crush! Is it fresh fruit? Is it ice cream? Or is it a sparkling Italian beverage? Surprise! It’s all three. The intensity of this mid-summer treat is so refreshing and thirst quenching, you’ll find yourself asking, “Is it a delightful dessert or a tangy beverage?” My thoughts? I don’t need a reason to enjoy the citrusy intense flavors. After all, it’s summer and anything is possible!
X-TRA THICK MANGO CRUSH
Ingredients:

2 medium mangoes, peeled and sliced

1/4 cup powdered sugar 

1/2 cup heavy cream, very icy cold

1 11.15-ounce can of San Pellegrino Aranciata Rossa Blood Orange Sparkling Beverage
Directions:

Combine the ripe fresh fruit and sugar in a food processor or blender. Process on “Pulse” until the fruit is roughly chopped. With the processor running, slowly add the heavy cream until fully mixed. Transfer fruit ice cream to a plastic storage container with lid. Place in the freezer for 2-3 hours or until firm. To serve, use a melon ball scoop to fill a tall glass. Slowly pour the sparkling blood orange beverage over all, being careful not to foam over. Garnish with toasted coconut. 

Eating My Way Through the Alphabet; Letter O

What’s Cooking in Gail’s Kitchen? Orange, Pineapple, Banana Ice Cream!  And, before you ask…..No, you do not need an ice cream maker. What I love the most about this refreshing recipe is that any fresh fruit can be used for a mélange of flavor choices, depending on the season.

ORANGE-PINEAPPLE-BANANA ICE CREAM

Ingredients:
1/3 cup mandarin oranges, frozen
1/3 cup pineapple chunks, frozen
1 banana, frozen
1/4 cup powdered sugar 
1/2 cup heavy cream, very icy cold
Directions:
Combine the frozen fruit and sugar in a food processor or blender. Process on “Pulse” until the fruit is roughly chopped. With the processor running, slowly add the heavy cream until fully mixed. Transfer fruit ice cream to a plastic storage container with lid. Place in the freezer for 2-3 hours or until firm. To serve, use a melon ball scoop to form bite-size portions. Garnish with dried fruit and shredded coconut.