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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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mianbao July 03, 2012

Wow. Easy and delicious. I even tried it with different fruit. So far, strawberry and peaches work really well.

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Enrico Roy August 15, 2008

Fantastic, really made me look good when I served this.

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rebeccajackson December 10, 2005
Mango Sherbet (Helado De Mango)