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)