Mango Sherbet


  • 1 cup sugar, divided
  • 1 envelope unflavored  gelatin
  • 1 and 1/2 cups boiling water
  • 1 and 1/2 cups fresh mango puree
  • 1 cup milk
  • 2 tbs fresh lime juice
  • 2 egg whites


  • Combine 3/4 cup sugar and gelatin in  a large bowl.
  • Add the boiling water, stir in the sugar and gelatin and completely dissolve.
  • Cool to room temperature.
  • Stir in mango puree, milk and lime juice.
  • Place bowl in freezer for about 1 and 1/2 hours or until mixture is frozen about 1/2 inch around the sides of the bowl.
  • Beat with electric mixer or wire whisk until smooth.
  • Beat egg whites in a separate boil until frothy.
  • Add remaining 1/4 cup sugar and continue eating until stiff peaks form.
  • Add in remaining 1/4 cup sugar and continue beating until stiff peaks form.
  • Fold into mango mixture.
  • Freeze until firm.

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