Helado de Mango (Tropical Mango Sherbet)

Prep Time
Cook Time
Ready In

Recipe: #32645

June 22, 2019

"Cuban Sherbert that sounds wonderful!"

Original recipe yields 6-8 servings


  • 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

Step 1

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.

Step 2

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).

Step 3

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).

Step 4

Separate egg whites from eggs one at a time. Discard the yolks, or reserve for use in another recipe.

Step 5

Beat egg whites to soft foamy peaks and gradually add the remaining ¼ cup sugar.

Step 6

Place frozen mixture into a chilled mixer bowl, breaking partially frozen mixture into chunks. Beat until smooth.

Step 7

Carefully mix in the beaten egg whites. Return mixture to freezing container and freeze until firm.

Tips & Variations

No special items needed.