Mango Sherbet

Mango Sherbet

I love the flavor of a beautiful ripe mango.  True story:  I used to get mangoes and papayas mixed up.  One day a friend of mine was making something (I don’t remember what it was) that called for mango.  She asked if I would like some mango and I said no, that I didn’t like them.  She looked at me like I had lost my mind.  When I saw the look on her face I realized that I had made a mistake, but I was too embarrassed to admit my error.  So, I watched her eat her wonderful juicy mango and I just sat at her kitchen counter trying to keep my stupidity a secret.  I have never gotten the two fruits mixed up again.  Never, ever.  I can be taught.

This recipe for mango sherbet is my own creation and it is divine.  Not bragging, just passing on the truth in a straight forward manner.  Plus, it is incredibly easy to make.

Mango Sherbet

Recipe by Terri @ that’s some good cookin’

Ingredients

  • 4 ripe mangoes, peeled and cubed (about 4 cups)
  • 1/2 cup sugar
  • 1/2 cup plain yogurt
  • 1 1/2 cups cream
  • 1/4 cup orange-mango juice concentrate (in the frozen juices section in the grocery store. I’m guessing that orange juice concentrate would be great in the this, too, instead of the orange/mango blend.)
  • 3 limes, juiced

Instructions

  1. Toss everything into the blender. Blend on high until smooth and creamy.
  2. Pour into a bowl. Cover, and chill in refrigerator, then process in your ice cream maker according to manufacturers instructions. Place in a container with a tight fitting lid and freeze until firm.

A word about cutting up mangoes–

I have a mango cutter that I really enjoy using. It makes quick work of getting the mango meat away from the large fibrous seed. You can find these cutters in most grocery stores, often right where the mangoes are sold. You can also find them at stores such as Target or Walmart.

Mango SherbetMango Sherbet
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With the peeling still on the mango, using a sharp paring knife slice the mango into cubes. Do not cut through the skin. I hold the mango half in my hand so that I can judge how deep I am cutting. Yes, there has been a time or two that I cut a little too far and nicked myself. However, you learn pretty fast how to avoid doing that very often.

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Invert the mango half and the cubes pop open. Carefully slide your knife along the base of the cubes to separate them from the skin. You may feel a little awkward at first, but it won’t take long for you to get the hang of things!  Also, if the mango is nice and ripe, you can use a spoon to scoop the fruit away from the skin.

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Be sure to visit the other two flavors in this sherbet series: Lemon and Strawberry.
Mango Sherbet, Strawberry Sherbet, and Lemon Sherbet
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