Our neighbor in Israel just brought over two mangoes from her tree and this recipe for Mango Sherbet. She promises this is an easy-to-make and low-fat dessert. Since it is parve, I'll serve this for dessert on Friday night at the end of our traditionally meat Sabbath meal.
Ingredients:
- 2 medium mangoes
- 3 tablespoons lemon juice
- 2/3 cup white wine
- 2 eggs, separated
- 1/3 cup sugar
- melon for garnish (optional)
Preparation:
1. Peel mango. Remove pit.
2. In a food processor, mix mango meat, lemon juice and wine until smooth.
3. In a mixer, whip egg white until stiff. Add sugar.
4. Gently fold mango mixture into egg white mixture.
5. Cover and freeze for at least 4 hours.
SERVING SUGGESTION:
Serve Mango Sherbet in carved out melon halves, with melon balls on the side.
2. In a food processor, mix mango meat, lemon juice and wine until smooth.
3. In a mixer, whip egg white until stiff. Add sugar.
4. Gently fold mango mixture into egg white mixture.
5. Cover and freeze for at least 4 hours.
SERVING SUGGESTION:
Serve Mango Sherbet in carved out melon halves, with melon balls on the side.
