Minted Mango Sherbet - KitchenAid KICA0WH Manual

RECIPES

MINTED MANGO SHERBET

1 cup (235 mL)
sugar
2 cups (710 mL)
whole milk
1/4 cup (60 mL)
light corn syrup
3 ripe mangoes, peeled,
seeded, and
chopped (about
3 cups [710 mL])
2 tablespoons (30 mL)
fresh lime or
lemon juice
2 teaspoons (10 mL)
finely chopped fresh
mint, if desired
16 | RECIPES
In medium saucepan, combine sugar, milk, and corn
syrup. Heat over medium heat, stirring often, until very
hot but not boiling. Remove from heat; set aside.
Place mangoes and lime juice in food processor work
bowl; use the multipurpose blade to process until
smooth. Add mango mixture and mint to milk mixture.
Cover and chill thoroughly, at least 8 hours.
Assemble and engage freeze bowl, dasher, and drive
assembly as directed in attachment instructions. Turn
to STIR (Speed 1). Using a container with a spout, pour
mixture into freeze bowl. Continue on STIR (Speed 1) for
7 to 12 minutes or until desired consistency. Immediately
transfer sherbet into serving dishes, or freeze in an
airtight container.
Yield: 14 servings (1/2 cups [120 mL] per serving).
Per serving: About 130 cal, 2 g pro, 29 g carb,
2 g total fat, 1 g sat fat, 5 mg chol, 30 mg sod.