How to Make MANGO SHERBET (SALLYE)
- Quarter the mango and remove the skin.
Place quarter in food processor and puree.
- Do not remove from processor. Add sugar and lemon juic and pulse to blend.
- Pour the mango mixture into ice cream freezer and follow the freezer instructions.
- When the puree begins to freez (is slushy), add the beaten egg white.
Resume freezing until sherbet is completely frozen.