Mango Sherbet

 For those of you who had this Sherbet last summer at my house, I've finally figured out how to keep it from getting icy, thanks to some help from my AI.  The sherbet is completely delicious on its own, but with all the gelato and sherbets I've been making lately, I had a dozen egg whites left over.  Which is the perfect amount for making an angel food cake.  But you can't have cake with just fruit, so of course I served it with mango sherbet.  😉

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Mango Sherbet

1 cup unsweetened coconut milk(if not canned or fresh add 1 tbsp coconut oil)

1/2 cup brown sugar

1 1/2 cup mango puree (I blended the fruit from 3 yellow mangos)

2 egg yolks

1/2 tsp agar agar (dissolved in 2 tbsp water)

pinch of pink salt

1 tbsp honey

1 tsp vanilla extract

2 tbsp dark rum

In a large bowl, add the mango puree, egg yolks, diluted agar agar, and salt.  In a saucepan over medium heat, add your coconut milk and brown sugar.  Heat the milk mixture for 10 minutes, make sure it's steaming, not boiling.  You want it to thicken the milk slightly and make sure the sugar is completely dissolved.  I take about 1 cup of the milk mixture and add it to a Pyrex measuring cup. I slowly pour it into the egg mixture, whisking constantly.  I usually add a few drops at a time.  This is called tempering the eggs, and it keeps them from becoming scrambled eggs.  Then use a spatula to scrape the egg mixture back into the saucepan.  Cook for 10 minutes.  Sadly, unlike ice cream or gelato, this won't coat a spoon to show you that it is done.  Don't worry, that is why I added the agar agar.  The consistency will be just like any store brand.  Add the honey, vanilla extract, and dark rum and place in an ice cream container.  Chill for at least 4 hours.  I forget about mine half the time, and it usually goes overnight.  Start precooling your ice cream maker.  Mine has a bell when it's time to add the sherbet.  Pour into the machine.  I select the medium sorbet setting on my ice cream maker. When it's done, chill in the freezer for at least two hours before eating.

I use the coconut milk I make in my Miomat milk maker.  Any of my ice cream recipes can but adapted to use coconut milk, just remember you need 1 tbsp coconut oil for milk and add 2 for half and half.

It is a grave error to assume that ice cream consumption requires hot weather.

 - Anne Fadiman

Banana Vanilla Rum Pound Cake

Oatmeal Pancakes or Waffles

Watermelon Sherbet