Mango Sherbet (Helado De Mango)
photo by K9 Owned
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
directions
- Combine water, 1/2 cup sugar, and salt in saucepan. Cook 5 minutes, and cool.
- Combine mangoes and cream in blender container. Blend til smooth. (Or, mash mangoes with a fork and add cream stirring to incorporate.).
- Stir in cooled syrup and lemon juice. Divide and freeze mixture in two freezer containers until partially frozen (you can use one container, but it will take longer).
- Meanwhile chill a mixer bowl. In a separate bowl, beat egg whites to the soft peak stage. Gradually add 1/4 cup sugar to the egg whites, and continue beating until the peaks are stiff.
- Add contents of freezer containers to the chilled bowl, and break into chunks. Beat with a mixer until smooth. Fold in beaten egg whites. Return to the freezer containers, and freeze until firm.
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Reviews
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Wonderful! I was able to get some ripe Mexican apple mangoes, and this was the perfect recipe for them. I used dehydrated egg white powder instead of the 2 egg whites, simply because I didn't want to have 2 egg yolks leftover. For each egg white, I used 2 teaspoons egg white powder and 2 tablespoons warm water, then whipped as usual. It didn't look like the powder would dissolve at first, but it did while I was whipping it. Then, because I'm lazy, I put the mixture into my ice cream freezer and froze it there. This is just lovely as it is, but I seem to remember once having some mango ice cream with just a hint of honey. I think next time I might add about 2 teaspoons honey and see if I like it even better. Thank you very much for sharing this beautiful recipe with us. I have also noted another reviewer's comment about using different kinds of fruit. I will also try that.
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Wow!!! I can't believe I made this!!! I bought two different kinds of ripe mangoes - one was more orange and one more yellow. It made for a vibrant finished product. I put it in one container so I made it over a two day period. I did lay plastic wrap over the everything to reduce the ice crystals The hardest part was beating the frozen mangoes until smooth - a Kitchen Aid would have been a better tool than my hand mixer but it turned out perfectly Many thanks - I will be using this for all sorts of fruits and berries. Made for Susie's World Tour
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RECIPE SUBMITTED BY
PanNan
Needville, Texas