Darcie wrote:
Thanks! The reason I asked about the mango is that I keep a can of the SWAD mango puree in the fridge. If you mix it will a bit of simple syrup and a shot of Grand Marnier, it makes a super quick sorbet (if you have your ice cream maker bowl frozen!). I serve it if we have unexpected guests for dinner, etc. I just wonder if I added some cream if it would magically turn into sherbet...
Sounds like you're basically right on. Here are the two Mango Sherbet recipes I have on file - the second one says a 1 lb 4 oz can equals 4-5 mangoes plus sugar. Hmmm - it seems neither one uses an ice cream maker:
MANGO SHERBET (Helado De Mango)
1 cup water
1/2 cup sugar
1 dash salt
2 mangoes, peeled and sliced
1/2 cup light cream
1/4 cup lemon juice, fresh
2 egg whites
1/4 cup sugar
Combine water, 1/2 cup sugar, and salt in saucepan. Cook 5 minutes, and cool.
Combine mangoes and cream in blender container. Blend til smooth. (Or, mash mangoes with a fork and add cream stirring to incorporate.).
Stir in cooled syrup and lemon juice. Divide and freeze mixture in two freezer containers until partially frozen (you can use one container, but it will take longer).
Meanwhile chill a mixer bowl.
In a separate bowl, beat egg whites to the soft peak stage. Gradually add 1/4 cup sugar to the egg whites, and continue beating until the peaks are stiff.
Add contents of freezer containers to the chilled bowl, and break into chunks. Beat with a mixer until smooth. Fold in beaten egg whites.
Return to the freezer containers, and freeze until firm.
6-8 servings
From Better Homes and Gardens Mexican Cookbook.
posted at Recipezaar
http://www.food.com/recipe/mango-sherbe ... ngo-135024MANGO SHERBET (SORBETA DE MANGO)
From the poster: "This is from the old Cuisinart Magazine from the '70's. I've made this many times and many variations of it using other fruits such as frozen peaches, strawberries and raspberries (very seedy). It's delicious, fast and so easy. I usually stick the whole thing in the freezer for half an hour or so and reprocess briefly before serving. I've only made it with fresh mangos and weigh the chunks to have about 20 ounces."
DIRECTIONS:
1 lb 4 oz can mangos, or 4 or 5 ripe fresh mangos plus 1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 cup heavy cream
INGREDIENTS:
Freeze the unopened can of mangos until solid - about 6 to 8 hours. If you use fresh mangos, peel, seed and cut them into 1-inch chunks. Sprinkle with the sugar, seal in plastic bags and freeze for 6 to 8 hours.
Run warm water over the frozen can of mangos. Open both ends and push one end to slide out the contents. Cut the frozen mango with juices into 1-inch chunks.
Insert the metal blade in the processor. With the machine running, drop the frozen chunks of canned or fresh mango, a few at a time, through the feed tube. If some pieces remain whole, turn the machine off and on a few times; continue processing until the mango is light and snowy - about 1 minute. (My note: strain mango).
With the machine running, add the vanilla and pour in the cream until the mixture is of sherbet consistency; serve immediately.
Or freezer-store. After 3 or 4 hours in the freezer, the sherbet becomes too hard to serve as is. Divide the mixture into two batches and cut each into chunks. Fit the processor with the metal blade; with the machine running, drop the chunks of one batch, a few at a time, through the feed tube and process until of sherbet consistency. Repeat with second batch.
Makes six 1/2-cup servings.
