MINTED MANGO SHERBERT
235 mL (1 cup) sugar
710 mL (2 cups)
60 mL (1/4 cup)
light corn syrup
3 ripe mangoes, peeled,
710 mL [3 cups])
30 mL (2 tablespoons)
fresh lime or
10 mL (2 teaspoons)
finely chopped fresh
mint, if desired
20 | 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
Yield: 14 servings (120 mL [1/2 cups] 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.