MANGO SHERBET (SALLYE)
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- 4 large
- mangoes, ripe but firm
- 1/2 c
- granulated sugar
- 4 Tbsp
- fresh lemon juice
- 1 large
- egg white, whisk until frothy
1Quarter the mango and remove the skin.
Place quarter in food processor and puree.
2Do not remove from processor. Add sugar and lemon juic and pulse to blend.
3Pour the mango mixture into ice cream freezer and follow the freezer instructions.
4When the puree begins to freez (is slushy), add the beaten egg white.
Resume freezing until sherbet is completely frozen.