Real Recipes From Real Home Cooks ®

thai mango sherbert

(2 ratings)
Recipe by
Leah Stacey
Huntsville, AL

This is my new favorite ice cream! This recipe is so smooth,creamy, and refreshing! It is also so easy to make. You don't even need an ice cream maker. All you need is a blender or food processor. This makes about 1 quart. I like to double it and make half gallon.

(2 ratings)
yield serving(s)
prep time 20 Min
method Refrigerate/Freeze

Ingredients For thai mango sherbert

  • 2
    fresh ripe mangos
  • 1 c
    white sugar
  • 3 Tbsp
    coconut milk
  • 1 tsp
    lemon juice
  • 1
    8 oz container whipping cream (1 cup)

How To Make thai mango sherbert

  • 1
    Slice the mangos open and scoop out all of the fruit from the skins. Don't forget to include fruit around the seed (a knife works well for this).
  • 2
    Place the fruit in a food processor or blender. Add the sugar and blitz for 1 minute, or until the sugar has dissolved and you are left with a delicious mango puree.
  • 3
    Add the coconut milk and lemon juice, and briefly blitz to combine (a few seconds).
  • 4
    Pour the mango puree into a bowl or container while you continue to use your processor/blender. Scape down the sides and bottom with a rubber spatula to remove as much of the puree as possible.
  • 5
    Now pour the whipping cream into the processor/blender. Blitz until the cream forms stiff peaks, or is quite stiff (not runny) when dipped into with your finger.
  • 6
    Add the mango puree to the whipped cream and blitz 5-10 seconds, or until you get a good mango-cream consistency.
  • 7
    Pour into a large yogurt container or similar size tub and place in the freezer. Allow to freeze at least 6 hours, preferably 8.
  • 8
    Serve the mango sorbet in bowls, or scoop into ice cream cones for the kids. (To make scooping easier, take the sorbet out of the freezer 10 to 15 minutes ahead of time).