Author Notes: I recall reading in Saveur that mangoes make the creamiest kind of sherbet, so I set out to create one that incorporates a favorite flavor combination of mine -- mango and lime. I adapted my orange sherbet recipe (http://food52.com/recipes/12224_fizzy_orange_sherbet_cooler) to incorporate these flavors and landed on what I find to be the perfect balance of sweet and tart. Fruit sherbet is a dessert I make often -- it’s non-fussy and refreshing at the end of a meal -- and this mango-lime version is full of bright flavors. While fresh, in-season mangoes are hard to beat, a bag of frozen mango makes a great, year-round substitute.
A few notes about simple techniques that make a big difference. The first step of processing the sugar with the zest has two benefits: it releases the zest’s essential oils and results in finer sugar crystals that will readily dissolve in the mango puree. The step of straining the mango puree through a fine-mesh strainer ensures an extra smooth texture. And then my favorite technique -- one that I picked up from Cooks Illustrated that makes a wonderfully creamy, light and airy sherbet -- is folding freshly whipped cream into the mango puree right before churning it.
Food52 Review: Emily’s mango-lime sherbet is an absolutely fabulous dessert. The texture is creamy, without being cloying; the level of sweetness is just right and the addition of lime really makes this dessert shine. I loved how the lime zest perfumed the sherbet and the lime juice gave the dish such a clean, fresh taste – the mango and lime make for a great combination! Emily’s detailed instructions also ensured that the sherbet came out smooth and creamy without any icy texture. This is one great summer dessert! - Madhuja
Makes about 1 quart
- 1 tablespoon finely grated zest + 1/4 cup juice from 2 to 3 limes
- ¾ cup + 2 tablespoons sugar
- 1/8 tsp salt
- 3 cups of your favorite ripe mango, peeled, pitted and chunked (or substitute a 16 oz bag of frozen, thawed mango)
- 2/3 cup heavy cream
- In a food processor, process zest, sugar, and salt for about 10 to 15 one-second pulses, or until damp. Add mango chunks and lime juice and process until mixture is smooth and sugar is dissolved, about 1 to 2 minutes.
- Pass mango puree through fine-mesh strainer into medium-sized bowl, pressing down and scraping back and forth with a spatula to extract as much of the mango puree as possible. Also make sure to scrape the underside of the strainer into your bowl. Cover with plastic wrap and chill in the freezer until very cold but not frozen – about 45 minutes. Alternatively, chill in the refrigerator for 2+ hours.
- When mango puree is cold, whip the cream using whisk or stand mixer until soft peaks form. Gently fold the whipped cream into the mango puree until evenly distributed. Immediately transfer mixture to the canister of your ice cream maker and begin churning. Churn until set, about 25 to 30 minutes.
- When done, transfer sherbet from canister to storage container and press plastic wrap against surface. Freeze until firm, about 3 hours.