I thought maybe a tropical sort of combination would be nice so I went for the mango+coconut combo. The coconut milk added the requisite milkiness of most sherbets and the mangoes were mild and delicious. I whipped in some egg whites because I remember a while back Martha Stewart told me too. It definitely adds body to the sherbet.
I'm not exactly sure if it was my problem on that particular day or if this is just how it is but I created an insane amount of dirty dishes making this. Between the mango peels, pits, juice, food processor, mixer, saucepans, spoons, spatulas...it was nuts. Normally I like to assure all of you that things aren't going to be hard to make but I have found with any sort of frozen dessert, and of course canning, the clean-up can be quite the task. At the end though, you've got the homemade goodness to pass on.
For 1 quart:
- 2-3 ripe mangoes
- 1 cup coconut milk, well-stirred
- 1 cup simple syrup*
- 2 egg whites
Peel the mangoes and cut the flesh into chunks. Place in the bowl of a food processor and puree with a 1/4 cup of cold water. Pour the puree through a sieve and measure out 1 cup.
In a bowl combine the mango puree, coconut milk and 3/4 -1 cup of simple syrup depending on the sweetness of the mangoes. Stir together and place in the refrigerator for at least an hour, until thoroughly chilled.
With a mixer, beat the egg whites until stiff peaks form and then beat in the mango mixture until smooth. Pour into the bowl of an ice cream maker and process according to the manufacturer's directions. Freeze for one hour before serving.
*to make simple syrup, combine 1 cup of sugar with 1 cup of water in a small saucepan. Bring to a boil and simmer for a few minutes until the sugar is dissolved. Store in an airtight container in the refrigerator until ready to use.