Mango Sherbet

"From Jane Brody's Good Food Gourmet developed by Abby Mandel for Bon Appetit."
 
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Ready In:
2hrs
Ingredients:
5
Serves:
6
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ingredients

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directions

  • Fruit can be frozen and wrapped in plastic weeks in advance.
  • Using a zester, remove outer orange colored peel of orange. Wrap zest in plastic and set aside. Remove remaining skin, pull into sections and set aside.
  • Peel and slice your mango if needed.
  • Line baking sheet with wax paper.
  • Place mango and orange on baking sheet. Freeze until firm.
  • Remove 15 minutes before using. Place in food processor along with peel and sugar. Process until minced.
  • Add yogurt and liqueur to minced fruit, process until light and fluffy, about 3 minutes.
  • Serve sherbet immediately or transfer it to bowl and place in freezer. Remover from freezer 20 to 30 minutes before serving time and let soften in refrigerator.

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RECIPE SUBMITTED BY

AND that is the end of this. If the phone doesn't ring? It's me. If you are looking to ask me a question? I'm not here. I won't answer. I do not assure you that the ingredients, amounts or even the directions in any recipe under my two accounts are correct due to the bad directional pointer in the database that is causing problems with the amounts or ingredients. I will also NOT assure you they are correct when the site claims they are fixed. Use at your own risk. They will be correct on my site. End of story. Sigh.. OK IF YOU ARE LOOKING FOR JESSIE'S KEY LIME PIE? Google the name. It's all over the net. ~~~~~~~~~~~~~~~~~~~~ The opposite of the religious fanatic is not the fanatical atheist but the gentle cynic who cares not whether there is a god or not. - Eric Hoffer And no I didn't let the door hit me on the ... on the way to my site at <A HREF="http://chef.philocrates.tripod.com">Philocrate's recipes </A> where at least I can take responsibilty for mistakes in recipes.
 
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