Mango Ice Cream Helado De Mango Recipes

MANGO SHERBET

Mango Sherbet image

I got this idea from a recipe for "Mango Soft Serve". I made many adjustments to the original recipe to create this smooth, creamy sherbet with great mango flavor and just the right amount of sweetness. This recipe calls for coconut milk, but heavy cream could be substituted if you prefer dairy. (Note: Cook Time includes time needed for the sherbet to freeze solid.)

Provided by MarthaStewartWanabe

Categories Frozen Desserts

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

5 cups mangoes, peeled and sliced or 3 large mangoes
1 cup full-fat coconut milk or 1 cup heavy cream
1/2 cup mild-flavored honey

Steps:

Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken). Keep in the freezer until absolutely ready to pour mixture into the machine.
Into a 5-quart capacity food processor, using the chopping blade (or blender), place all ingredients. Puree until smooth.
Place mixture into the freezer tub of your ice cream maker and follow the manufacturer's instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
With a spatula, turn sorbet into a freezer container. Freeze for 2-4 hours or until desired texture.

Nutrition Facts : Calories 363.9, Fat 12.8, SaturatedFat 10.9, Sodium 11.1, Carbohydrate 67.4, Fiber 3.4, Sugar 63, Protein 3

MANGO SHERBET (HELADO DE MANGO)

Mango Sherbet (Helado De Mango) image

Make and share this Mango Sherbet (Helado De Mango) recipe from Food.com.

Provided by PanNan

Categories Frozen Desserts

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup water
1/2 cup sugar
1 dash salt
2 mangoes, peeled and sliced
1/2 cup light cream
1/4 cup lemon juice, fresh
2 egg whites
1/4 cup sugar

Steps:

Combine water, 1/2 cup sugar, and salt in saucepan. Cook 5 minutes, and cool.
Combine mangoes and cream in blender container. Blend til smooth. (Or, mash mangoes with a fork and add cream stirring to incorporate.).
Stir in cooled syrup and lemon juice. Divide and freeze mixture in two freezer containers until partially frozen (you can use one container, but it will take longer).
Meanwhile chill a mixer bowl. In a separate bowl, beat egg whites to the soft peak stage. Gradually add 1/4 cup sugar to the egg whites, and continue beating until the peaks are stiff.
Add contents of freezer containers to the chilled bowl, and break into chunks. Beat with a mixer until smooth. Fold in beaten egg whites. Return to the freezer containers, and freeze until firm.

Nutrition Facts : Calories 210.9, Fat 4.3, SaturatedFat 2.5, Cholesterol 13.2, Sodium 54.8, Carbohydrate 43.3, Fiber 1.8, Sugar 40.6, Protein 2.7

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