Mango Sherbet (Helado De Mango)

Total Time
20 mins
5 mins

This is posted for the World Tour 2005 RecipeZaar event. I haven't had time to try it yet, but - YUM! The source is the Better Homes and Gardens Mexican Cookbook.

Skip to Next Recipe




  1. Combine water, 1/2 cup sugar, and salt in saucepan. Cook 5 minutes, and cool.
  2. Combine mangoes and cream in blender container. Blend til smooth. (Or, mash mangoes with a fork and add cream stirring to incorporate.).
  3. 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).
  4. 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.
  5. 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.