|Mango Sherbet: Not your Mama’s|
everyday vanilla ice cream!
1-¼ c. water
1 tbsp. lemon juice
3 large, ripe mangos (enough to produce 3 c. or 22 oz or 0.65 L of mango purée; see Note)
1 large egg white, well beaten
3 tbsp. heavy cream, whipped (see Further Note)
2 tbsp. finely chopped candied ginger (optional)Freeze canister of electric ice cream maker at least 7 hr. or overnight, with mixing blade already inserted. Combine sugar and water in heavy saucepan over medium heat, stirring to dissolve sugar. Bring to slow boil for 5 min. Remove from heat, stirring in lemon juice. Chill in refrigerator. While mixture is chilling, peel, core and slice fresh or drained, canned mangos (I find that mangos peel more easily when they’ve been lightly frozen). Purée mangos. Add measured purée to chilled sugar-water and lemon juice. Refrigerate again until very cold.
And One More Note: The terms “sherbet” and “sorbet” aren’t interchangeable. “Sherbets” contain one or more dairy products; “sorbets” have none. This sherbet uses only a minimal amount of dairy.
|Dissolve sugar in water; boil and chill|
|Start with ripe, large, and luscious mangoes|
|Toss ’em in the freezer for an hour or so before thawing|
|The thawed peel slices off easily|
|Purée mangoes in food processor or heavy-duty blender|
|Add chilled, puréed mango to cooled sugar-water|
|Beat egg whites until stiff, folding into whipped cream|
|Add to chilled mango mixture|
|Combine until thoroughly blended|
|Pour into deeply frozen canister of electric ice cream maker|
|Let stirring blade in canister do its work for 20-to-30 min.|
|Eat at once or freeze for later use|