Mango Sherbet

Mango Sherbet: Not your Mama’s
everyday vanilla ice cream!

My electric ice cream maker is one of my very favorite small appliances! I like it so much that I own two of them. No ice cream maker? See the Index for How to Make Frozen Treats Without an Ice Cream Maker. Over the next few days, I’ll present some utterly delicious recipes for Frozen Treats that may challenge your ideas about what “ice cream” should be. These recipes are not your Mama’s everyday vanilla ice cream, Dollinks!

Mango Sherbet:

¾ c. granulated sugar
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. 

Beat egg white and whipping cream in separate bowls until stiff. Fold beaten egg white into whipped heavy cream. Fold egg white-cream mixture into well-chilled mango mixture. If desired, stir in candied ginger.

Pour into deeply frozen canister of electric ice cream maker, processing 20-to-30 min. Serve immediately or label and freeze in covered storage container. Do not freeze or store in canister of ice cream maker. To serve after storage, soften slightly in refrigerator about 30 min. Makes 1 quart (1 L).

Note: If mangos are out of season, use two 14-oz. (398 mL) cans sliced mangos. Drain and purée in blender before using in this recipe. Peel, core, and blenderize to produce approximately 3 c. purée. Fresh mangos are pricey in the Time Zone and at the Latitude Where I Live, so I buy them when they go on sale, purée, label, and freeze them in 3 c. batches - exactly the amount needed for this sherbet, so I can make it any time of the year.

Further Note: I have successfully substituted either one of Cool Whip or Dream Whip for the whipping cream in this recipe. Try adding 2-to-3 tbsp. chopped, candied ginger to this sherbet! It’s delicious!

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

Combine well

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