Mangoes are a tasty exotic fruit which originated from India. They are bursting with vitamins and this luscious fruit is considered an aphrodisiac by some cultures. Now you can enjoy them as a cool crisp treat or an excellent end to a great meal with my Mango Sherbet Recipe.
- 1 – 14 oz can Mr. Goudas Mangoes packed in light syrup
- 1 cup of skim milk
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 1 cup skim milk
Freeze one can of mangoes for two days, in can unopened. I use Mr. Goudas (You can get it from the foreign section at Food Basics) but most certainly another brand would work.
Open can, break up frozen mango and syrup with a sharp knife. Dissolve 1/4 cup granulated sugar in 1 cup of skim milk. Add 1 tsp vanilla. Blend milk mixture alternatively with chunks of frozen mango in blender. Sherbet should be creamy smooth and a pale yellow when done. Put in covered Tupperware bowl and refreeze. After a couple hours stir to blend.
The next day chop into pieces and re-blend gradually with 1 cup of skim milk. Pour into loaf pan that is completely lined with Saran Wrap. Freeze yet again.
Remove from pan by pulling up on plastic wrap. If stuck you can stick pan in inch of hot water for a few seconds to loosen edges. Invert onto serving plate. Slice into desired serving sizes. Let sit 1 to 3 minutes to soften slightly. If you like you can drizzle a line of chocolate sauce across for contrast. Serve and enjoy.
The mango sherbet should be consumed in 1 to 2 days because the longer it stays in the freezer the more crystallized it becomes. This sherbet is not as yellow as it appears in pictures. I have also tried this recipe with peaches.
Originally published 12/19/2004 at Large & Lovely, BellaOnline.