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| RECIPES
RECIPES
MINTED MANGO SHERBET
1 cup (235 mL)
sugar
2 cups (710 mL)
whole milk
1/4 cup (60 mL)
light corn syrup
3 ripe mangoes, peeled,
seeded, and
chopped (about
3 cups [710 mL])
2 tablespoons (30 mL)
fresh lime or
lemon juice
2 teaspoons (10 mL)
finely chopped fresh
mint, if desired
In medium saucepan, combine sugar, milk, and corn
syrup. Heat over medium heat, stirring often, until very
hot but not boiling. Remove from heat; set aside.
Place mangoes and lime juice in food processor work
bowl; use the multipurpose blade to process until
smooth. Add mango mixture and mint to milk mixture.
Cover and chill thoroughly, at least 8 hours.
Assemble and engage freeze bowl, dasher, and drive
assembly as directed in attachment instructions. Turn
to STIR (Speed 1). Using a container with a spout, pour
mixture into freeze bowl. Continue on STIR (Speed 1) for
7 to 12 minutes or until desired consistency. Immediately
transfer sherbet into serving dishes, or freeze in an
airtight container.
Yield: 14 servings (1/2 cups [120 mL] per serving).
Per serving: About 130 cal, 2 g pro, 29 g carb,
2 g total fat, 1 g sat fat, 5 mg chol, 30 mg sod.
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