Mango Sherbet Recipe


  • 1 Egg white
  • 3/4 cup Sugar
  • 1 tbsp Lemon juice
  • 3 tbsps Cream, whipped
  • 2 large Mangoes, puréed and strained


  1. Put sugar and 1¼ cups water in a heavy-based saucepan and stir to dissolve. Boil for 5-6 minutes. Remove from heat; stir in lemon juice and let cool.
  2. Stir mango purée into syrup and pour into a shallow metal container. Cover the mixture freeze the mixture to the slushy stage.
  3. Turn semi-frozen mixture into a bowl and beat well. Return the mixture to the container, cover and freeze until just becoming slushy again. Turn out into the bowl and beat well.
  4. In a separate bowl, whip egg white until stiff but not dry.
  5. Fold cream and then the egg white into the mango mixture, spoon back into the container, cover and freeze until firm.
  6. About 30 minutes before serving, transfer the sherbet to the refrigerator.

  7. Serves: 4 to 6

Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.

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