by Lauren Hendrickson
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.
We enjoy breweries with a 
We've all been there: going a little bulk-bin happy and ending up with a lifetime supply of walnuts or pumpkin seeds. Months later, when you rediscover the stash, you come to the devastating realization that they've gone completely rancid, and all of that money has gone to waste! It's a challenge to know how long nuts and seeds will last, but there are tricks to buying and storing them to extend their shelf life so that you don't end up tossing the majority in the trash. Here are a few rules to live by:
While li hing mui (and not li kung hi, as I've embarrassingly and incorrectly called it for weeks) may be foreign to most American palates, it's as popular in Hawaii as dried chiles are in Mexico. Hawaiians sprinkle the sour, plum-based powder, pronounced lee-hing-moo-ee, on just about any snack food: dried mangos, gummy bears, and even dried squid. And, despite it typically turning up on convenience-store treats, it even has a place in fine dining. Contributing editor 
