What kid doesn't love rainbow sherbet? I know I loved it, but as an adult, I have found the store-bought frozen treat to be much too sweet and artificial. So I've skipped the ice cream aisle and picked up everything for my own homemade mango sherbet instead.
Sherbet is usually thought of as somewhere between ice cream and sorbet. Unlike ice cream, sherbet doesn't have eggs, and unlike sorbet, sherbet does have milk. Sherbet has a creamier texture like ice cream but doesn't take nearly as long to make since you skip making the custard.
Be sure to use ripe mangoes for better texture; to make it even smoother, strain the mango puree before you blend it. This light, tangy, and fruity mango sherbet is the perfect way to end a festive soiree — for both kids and adults alike. If you are ready to try your hand at a simple mango sherbet, keep reading for the recipe.
- 7 ounces sugar
1 1/2 tablespoons finely grated orange zest
1/4 teaspoon kosher salt
2 cups mango, pureed, roughly 2-3 mangoes depending on the size
1 tablespoon freshly squeezed sweet lime juice*
1 1/2 cups very cold whole milk
- In the bowl of a food processor, combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute.
- Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
- Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.
Makes about 1 quart.
*If you can't find sweet limes, use regular limes.
- Desserts, Ice cream
- North American