Mango Ice Cream Balls (Jackie's & TLC's) (RECIPE TO TRY)

*I may do a mix of the two recipes...make them small scoops with half vanilla ice cream and half mango ice cream (instead of sorbet) and cover it with the chocolate covering instead of peanuts. Then again, it does sound good to crush some peanuts, roll the ball around the peanuts, and then cover with chocolate!

Mango Ice Cream Balls
Recipe from Jackie Williamson

Vanilla ice cream
Mango Sorbet
Chocolate covered peanuts
Raspberry sauce (optional topping)

Scoop round balls of vanilla ice cream and balls of mango sorbet. Place in freezer to harden. Cut each kind in half and then press a half of vanilla with a half mango. Refreeze. In a food processor, blend chocolate covered peanuts until well ground. Roll each ball in the nut mixture and refreeze. To serve, cut the ball in half so you get both types of ice cream. Good with raspberry sauce.

...a different option to try...

Chocolate Covered Mango and Vanilla Ice Cream Bomb
Recipe from TLC's Take Home Chef (Curtis Stone)

Ingredients:

2 One-quart vanilla bean ice cream
1 Large ripe mango peeled, pitted, coarsely chopped
11 Ounces dark chocolate (70% cocoa solids), chopped
1 1/3 Cups heavy whipping cream

Method:

To assemble the ice cream bomb:

Allow 1 quart of vanilla ice cream to soften slightly until it is semi-firm and a spoon can be moved through it, being careful not to melt the ice cream completely. Spread the softened ice cream over the bottom and sides of a 2½-quart stainless steel bowl so that you have a 1-inch layer of vanilla ice cream.

Freeze the stainless steel bowl of vanilla ice cream for 1 hour or until it is hard. Puree the mango in a blender until smooth. Using the back of a ladle, push the mango puree through a fine-meshed strainer and into a large bowl.

Soften the remaining 1 quart of vanilla ice cream then stir it into the mango puree. Remove the stainless steel bowl of vanilla ice cream from the freezer and spoon the mango ice cream into the center. Cover with plastic wrap and freeze for 3 hours or until the ice creams are completely firm.

Place a wire rack atop the bowl of ice creams, and invert the bowl onto the rack. Set the rack atop a baking sheet. Using a hot moist towel, gently wipe the sides and bottom of the bowl (the heat from the hot towel will allow the bowl to be easily separated from the ice cream.

Allow the ice cream to release from the bowl and fall onto the rack. Return the ice cream bomb to the freezer and freeze again until it is firm on the outside.

Meanwhile, to make the chocolate cover:

Stir the chocolate in a metal bowl set over a saucepan of simmering water until melted and smooth. Heat the cream in a small saucepan over medium heat until it nearly simmers. Slowly stir the cream into the chocolate. Remove from the heat and allow the chocolate sauce to cool to room temperature.

Once the ice cream bomb is firmly set, remove it from the freezer and place it (still on the rack atop the baking sheet) on the counter. Working quickly, poor the room temperature chocolate sauce over the ice cream bomb, allowing it to drip down over the bomb and cover it completely. Be sure the chocolate sauce is at room temperature when you pour it over the bomb or else it will melt off of the ice cream.

Immediately return the chocolate-covered bomb to the freezer for about 5 minutes or until the chocolate covering is firm. Using a large palette knife, transfer the bomb to a serving plate. Cut into wedges.