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Mango Sherbert
Ingredients:
4 mangoes
1/2 cup sugar
4 tablespoons fresh lemon juice
1 large egg white, slightly beaten
Preparation:
Quarter the mango and remove the skin. Puree in a food processor.
Add the sugar and lemon juice, and blend.
Pour the puree into an ice-cream freezer and follow the
manufacturer's instructions. When the puree begins to freeze, add the egg white and resume freezing.
Yield: About 6 cups.
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