Helado de Mango (Tropical Mango Sherbet)
June 22, 2019
"Cuban Sherbert that sounds wonderful!"
- Serving Size: 1 (148.4 g)
- Calories 171.3
- Total Fat - 4.1 g
- Saturated Fat - 2.5 g
- Cholesterol - 13.2 mg
- Sodium - 36.4 mg
- Total Carbohydrate - 34.8 g
- Dietary Fiber - 1.1 g
- Sugars - 32.7 g
- Protein - 1.1 g
- Calcium - 29 mg
- Iron - 0.2 mg
- Vitamin C - 24.9 mg
- Thiamin - 0 mg
In a saucepan, make syrup by combining the water, ½ cup of sugar, and dash of salt. Cook for 5 minutes on medium heat. Remove from heat and allow to cool.
In blender, combine mangoes and cream and blend until smooth and creamy. (If you do not own a blender, you can mash the mangoes with a fork and stir in the cream).
Stir in cooled syrup and lemon juice. Pour the mixture into one 6-cup or two 3-cup shallow pans and freeze until mixture is partially frozen (slushy).
Separate egg whites from eggs one at a time. Discard the yolks, or reserve for use in another recipe.
Beat egg whites to soft foamy peaks and gradually add the remaining ¼ cup sugar.
Place frozen mixture into a chilled mixer bowl, breaking partially frozen mixture into chunks. Beat until smooth.
Carefully mix in the beaten egg whites. Return mixture to freezing container and freeze until firm.
Tips & Variations
No special items needed.