MANGO SHERBET (SALLYE)

Name: MANGO SHERBET (SALLYE)
Yield: 4-6 servings
Cuisine: American
Ingredients: 4 large mangoes, ripe but firm; 1/2 c granulated sugar; 4 Tbsp fresh lemon juice; 1 large egg white, whisk until frothy

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By sallye bates
@grandedame

This is a great summertime treat that is low in calories and high in delicious.

Enjoy.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

13 Comments

Serves:

4-6 servings

Method:

Ice-Cream Maker

Ingredients

4 large

mangoes, ripe but firm
1/2 c

granulated sugar
4 Tbsp

fresh lemon juice
1 large

egg white, whisk until frothy
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How to Make MANGO SHERBET (SALLYE)

Step-by-Step

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.