Mango Sherbet

Name: Mango Sherbet
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Other
Ingredients: 3/4 cup granulated sugar; 1 tbsp lemon juice

Mango Sherbet prepared as a finished dish

Total: 1 hr 5 min
Yield: 4 servings
Difficulty: Easy
Cuisine: Other
Protein: Vegetarian

Ingredients

Servings

Original recipe

3/4 cup granulated sugar
1 tbsp lemon juice

Shopping list for 4

Instructions

1
Flesh of 2 large mangoes, puréed and strained 1 large egg white 3 tablespoons cream, whipped Put sugar and 1 1/4 cups water in a heavy-based saucepan and stir to dissolve.
2
Bring to boil and boil for 5 minutes.
3
Remove from heat; stir in lemon juice and let cool.
4
Stir mango purée into syrup and pour into a shallow metal container.
5
Chill the mixture for 30 minutes the cover and freeze to the slushy stage.
6
Turn semi-frozen mixture into a bowl and beat well.
7
Return the mixture to the container, cover and freeze until just becoming slushy again.
8
Turn out into the bowl and beat well.
9
In a separate bowl, whip egg white until stiff but not dry.
10
Fold cream and then the egg white into the mango mixture, spoon back into the container, cover and freeze until firm.
11
About 30 minutes before serving, transfer the sherbet to the refrigerator.
12
Serves 4 to 6.

Ingredients

Servings

Original recipe

3/4 cup granulated sugar
1 tbsp lemon juice

Shopping list for 4

Instructions

1
Flesh of 2 large mangoes, puréed and strained 1 large egg white 3 tablespoons cream, whipped Put sugar and 1 1/4 cups water in a heavy-based saucepan and stir to dissolve.
2
Bring to boil and boil for 5 minutes.
3
Remove from heat; stir in lemon juice and let cool.
4
Stir mango purée into syrup and pour into a shallow metal container.
5
Chill the mixture for 30 minutes the cover and freeze to the slushy stage.
6
Turn semi-frozen mixture into a bowl and beat well.
7
Return the mixture to the container, cover and freeze until just becoming slushy again.
8
Turn out into the bowl and beat well.
9
In a separate bowl, whip egg white until stiff but not dry.
10
Fold cream and then the egg white into the mango mixture, spoon back into the container, cover and freeze until firm.
11
About 30 minutes before serving, transfer the sherbet to the refrigerator.
12
Serves 4 to 6.