Mango Sherbet Recipe


1 tbsp Lemon juice
2 big size Mangoes, puréed and strained
1 Egg white
3/4 cup Sugar
3 tblsp Cream, whipped
How to make mango sherbet:
  • Put sugar and 1¼ cup water in a heavy-based saucepot and stir to dissolve.
  • Boil for 5-6 minutes.
  • Remove from heat; stir in lemon juice and let cool.
  • Stir mango purée into syrup and pour out into a shallow metal container.
  • Cover the mixture freeze the mixture to the slushy stage.
  • Turn semi-frozen mixture into a round dish and cream well.
  • Return the mixture to the container, cover and freeze until just becoming slushy again.
  • Turn out into the round dish and cream well.
  • In a separate bowl, whip egg white until stiff but not dry.
  • Fold cream and then the egg white into the mango mixture, spoon back into the container, cover and freeze until firm.
  • About 30 minutes before serving, transfer the sherbet to the refrigerator.


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