Back

Mango Sherbet

12

5 minutes

Student winner in 2003 International Culinary Essentials Recipe Contest. Submitted by Brandi Peyton

    • 4 cups The Perfect Purée Mango,  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 mangos, sugar, orange juice and honey in a food processor and process until mixture is syrupy. Adjust sweetness by adding more orange juice if 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 directions 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.