Mango Sherbet

12 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
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.