Mango Sorbet over Pineapple Carpaccio with Raspberry Sauce

In April I was invited to join the 5 Star Makeover Challenge.  A group of bloggers that come up with culinary topics each month, for members to create dishes and share at the end of the month.  In April the topic given was Restaurant Wars.  Members were divided up into teams of 3 and each team was asked to create a theme or use a specific ingredient, plus name their restaurant. We had until June to present it.

Our team elected to do a menu of Raw Food and the name of our restaurant was "Eating In The Raw."  Unfortunately due to circumstances out of our control, we had to bow out of the event.  However, since I already put my dish together, I decided to share it with you today. You can view other team creations here.

We were to make an appetizer, entree' and dessert.  I was elected to make the dessert.

The raw food diet is based on the belief that the most healthful food for the body is uncooked. Although most food is eaten raw, heating food is acceptable as long as the temperature stays below 104 to 118 degrees Fahrenheit (the cutoff temperature varies among those in the raw food community).

Cooking is thought to denature the enzymes naturally present in food. According to raw foodists, enzymes are the life force of a food, helping us to digest food and absorb nutrients. If we over consume cooked food, our bodies are forced to work harder by producing more enzymes. Over time, a lack of enzymes from food is thought to lead to digestive problems, nutrient deficiency, accelerated aging, and weight gain.

I decided to make a Mango Sorbet and after a bit of research I came up with this dish.

Mango Sorbet over Pineapple Carpaccio with Raspberry Sauce

serves 4-6

Sorbet Ingredients:

4 Mangoes

juice of a lime (about 4 teaspoons)

zest of a lime

1/3 cup Agave Nectar

2/3 cup Pure Coconut Water

Pineapple, sliced paper thin on a Mandoline

Raspberry Sauce Ingredients:

6 ounce container Raspberries, rinsed and drained

2 teaspoons Agave Nectar

1 1/2 teaspoons water

Directions for Mango Sorbet:

Peel the mangoes and cut the flesh away for the pit.(Facts about and directions for cutting a mango).

Cut the flesh into chunks and put them in a blender with the next 4 ingredients.  Puree the mixture until smooth.  Taste, and add more agave nectar or lime juice if desired. 

Chill the mixture for about 2 hours then place in ice cream machine and swirl according to manufacturers instructions. 

  

Can serve immediately or remove from ice cream machine and place in a plastic container with lid and place into the freezer until ready to serve.  Let set out for about 15 minutes to soften before serving.

Raspberry Sauce Directions:

Puree the raspberries, water, and agave nectar in a food processor until smooth.  Then, strain through a fine mesh strainer to remove the seeds.  Press the solids against the strainer to get as much of the sauce as possible.  Pour into a squirt bottle if you have one, this makes decorating the plate with the sauce easy.  The raspberry sauce can be made ahead and refrigerated for up to 2 days.

Pineapple Directions:

Cut off top and bottom of a fresh pineapple, then cut off the sides just leaving the flesh.  With a mandoline, starting at the top or bottom slice 1/8-1/4 inch slices.  (You may need to shape the sides of your pineapple to fit the top of the mandoline so the pineapple can slide easily). 

Plating this Dish:

Lie one slice of pineapple at one edge of the plate then slightly overlapping add 2 more slices.  Place the 4th slice on the opposite edge of the plate lying flat. 

Place a scoop of Mango Sorbet on the flat piece of pineapple.  Drizzle with Raspberry Sauce.  Serve.

Each component of this dish is delicious on it's own and can be served numerous ways, so let your creativity flow.  If you prefer not to use agave nectar where it's used in this recipe you could substitute honey or sugar (double the amount of sugar). 

Enjoy!