FRESH MANGO SHERBET EGYPTIAN STYLE (GELATI AL MANGA)
Provided by Craig Claiborne
Categories ice creams and sorbets, dessert
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Peel mangoes and cut away the flesh. Cut flesh into cubes and put them into the container of a food processor or blender. Process to a fine puree. There should be about three cups. Pour and scrape the puree into a mixing bowl.
- Soften the gelatin in the cold water. Add the boiling water and stir to dissolve. Add this and the lime juice to the mango puree. Add the sugar and blend well. Refrigerate 15 minutes.
- Pour the mixture into the container of an ice cream freezer. Freeze according to the manufacturer's instructions.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 0 grams, Carbohydrate 65 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 53 grams
MANGO SHERBET
I got this idea from a recipe for "Mango Soft Serve". I made many adjustments to the original recipe to create this smooth, creamy sherbet with great mango flavor and just the right amount of sweetness. This recipe calls for coconut milk, but heavy cream could be substituted if you prefer dairy. (Note: Cook Time includes time needed for the sherbet to freeze solid.)
Provided by MarthaStewartWanabe
Categories Frozen Desserts
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken). Keep in the freezer until absolutely ready to pour mixture into the machine.
- Into a 5-quart capacity food processor, using the chopping blade (or blender), place all ingredients. Puree until smooth.
- Place mixture into the freezer tub of your ice cream maker and follow the manufacturer's instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
- With a spatula, turn sorbet into a freezer container. Freeze for 2-4 hours or until desired texture.
Nutrition Facts : Calories 363.9, Fat 12.8, SaturatedFat 10.9, Sodium 11.1, Carbohydrate 67.4, Fiber 3.4, Sugar 63, Protein 3
MANGO SHERBET (HELADO DE MANGO)
Make and share this Mango Sherbet (Helado De Mango) recipe from Food.com.
Provided by PanNan
Categories Frozen Desserts
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine water, 1/2 cup sugar, and salt in saucepan. Cook 5 minutes, and cool.
- Combine mangoes and cream in blender container. Blend til smooth. (Or, mash mangoes with a fork and add cream stirring to incorporate.).
- 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).
- 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.
- 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.
Nutrition Facts : Calories 210.9, Fat 4.3, SaturatedFat 2.5, Cholesterol 13.2, Sodium 54.8, Carbohydrate 43.3, Fiber 1.8, Sugar 40.6, Protein 2.7
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