Mango Sherbet (Helado De Mango)

poniedziałek, 3 lutego 2014

Mango Sherbet (Helado De Mango)

Time: 25 mins


  • 1 cup water
  • 1/2 cup sugar
  • 1 dash salt
  • 2 mangoes, peeled and sliced
  • 1/2 cup light cream
  • 1/4 cup lemon juice, fresh
  • 2 egg whites
  • 1/4 cup sugar


  • 1 Combine water, 1/2 cup sugar, and salt in saucepan. Cook 5 minutes, and cool.
  • 2 Combine mangoes and cream in blender container. Blend til smooth. (Or, mash mangoes with a fork and add cream stirring to incorporate.).
  • 3 Stir in cooled syrup and lemon juice. Divide and freeze mixture in two freezer containers until partially frozen (you can use one container, but it will take longer).
  • 4 Meanwhile chill a mixer bowl. In a separate bowl, beat egg whites to the soft peak stage. Gradually add 1/4 cup sugar to the egg whites, and continue beating until the peaks are stiff.
  • 5 Add contents of freezer containers to the chilled bowl, and break into chunks. Beat with a mixer until smooth. Fold in beaten egg whites. Return to the freezer containers, and freeze until firm.

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