 | Mango Sherbet12 servings 5 minutes Brandi Peyton; Student winner in 2003 International Culinary Essentials Recipe Contest |
| • | 4 cups The Perfect Purée Mango Puree, thawed |
| • | 2 cups finely diced mango |
| • | 1 1/2 cups granulated sugar |
| • | 1/2 cups orange juice |
| • | 1/4 cups honey |
| • | 2 1/2 cups cold whole milk |
| Method: | |
| 1. | Combine Mango Puree with the diced mango, sugar, orange juice and honey in a food processor and process until mixture is syrupy. Adjust to desired sweetness by adding more orange juice as needed. |
| 2. | Chill mixture to 38°F. Add the milk and stir well to combine. Transfer mixture to an ice cream machine and follow manufacturer’s instructions until set. |
| 3. | Serve immediately or place in a tightly covered plastic container and store in freezer until service. |
| 4. | Garnish with sliced mangoes and fresh mint leaves if desired. |