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