Mango-Lime Sherbet

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...) 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.
—EmilyC

Test Kitchen Notes

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