Okay, it’s neither Spring nor Summer here in Indiana. Far from it, actually, with 3 inches of snow on the ground and more to come. Mango Lemon Sherbet it here to save you from your winter blues with a treat that looks and tastes like warm weather.
Ice cream, like warm weather? Well, you know what I mean. Just grab a warm blanket (or a warm sleepy dog) to cuddle up with while you enjoy this sweet treat.
I really have no problem with frozen treats during the winter. Last night I was enjoying some Queen City Cayenne that I set aside after making a quart for my sister over the holidays. Cayenne pepper, only a 1/8 of a teaspoon, is used with the dark, sweet chocolate for a warm spicy heat.
This recipe was originally for LIN media, but I realized I never posted it here for you to enjoy. A coworker made the recipe and attested to its awesomeness. Even though it’s winter, you may find mangos on sale at your local grocery store. I know it’s not the most “local” thing to make at this time of year, but I believe in eating foods that remind you of summer when there’s talk of an impending polar vortex.
Maybe I’ll hook up a heating lamp to sit under too…
Mango Lemon Sherbet
Makes 1 quart + 1 pint
- 2 mangos
- 2/3 cup sugar
- 6 tbsp fresh lemon juice
- 3 cups whole milk
- Peel the mangos and cut the fleshy fruit into chunks, carefully removing all hard pieces or parts of the pit.
- Add the fruit, sugar and fresh lemon juice into your food processor and pulse until you get a smooth mixture. There will be small pieces of fruit in the mixture.
- In a large bowl, pour the pureed fruit mixture with the whole milk and stir until incorporated.
- Cover and leave in the refrigerator for at least 2 hours or overnight.
- Whisk the chilled mixture before pouring into your ice cream machine.
- Churn to manufacturers directions. Freeze for at least 1 hour before eating.