This tastes and looks beautiful. I have made it numerous times and have a difficult time sharing it each time. I do cut down on the sugar depending on the quality of the mangoes. I have found that a 1/2 cup of sugar has been more than enough.
Mango Sherbet
Credit: André Baranowski
MAKES ABOUT 1 QUART
Author Elmer Grossman believes that mangoes make the creamiest kind of sherbet. Among varieties, kent has an excellent flavor and is less fibrous, while manila is mild and tart, with little fiber; tommy atkins is decidedly more fibrous.
3 kent mangoes (or 4, if using a smaller variety,
such as manila,) peeled, pitted, and chopped
3⁄4 cup sugar
2 tbsp. vodka
1 tbsp. fresh lemon juice (omit if using
manila mangoes)
1. Put the mangoes, sugar, vodka, and lemon juice into a food processor and purée until completely smooth, 1–2 minutes.
2. Strain the mango mixture through a fine sieve, pressing and scraping it through with the back of a wooden spoon, to extract as much of the purée as possible. Discard the remaining solids.
3. Process the mixture in an ice cream maker according to the manufacturer's directions. Transfer mango sherbet to a sealable freezer-safe container and freeze.
Ratings & Reviews (1)
Mango Sherbet
Reviewed by makpar on
.
This tastes and looks beautiful. I have made it numerous times and have a difficult time sharing it each time. I do cut down on the sugar depending on the quality of the mangoes. I have found that a 1/2 cup of sugar has been more than enough.
Rating: 5
.jpg)
