Equipment
Ingredients
Sherbet Base
- 500 g mango puree, chilled
- 300 ml buttermilk, chilled
- 100 g white sugar
- 15 ml lime juice, freshly squeezed
- 2 g ground cardamom
Nutrition (per serving)
Method
Place the mango puree, buttermilk, white sugar, lime juice, and ground cardamom into a blender. Blend on high speed for 1 to 2 minutes until completely smooth and the sugar is fully dissolved.
Transfer the blended mixture to a sealed container and refrigerate for at least 1 hour. A thoroughly chilled base churns faster and produces a smoother final texture.
Pour the chilled mixture into an ice cream maker. Churn according to the manufacturer instructions, typically 20 to 25 minutes, until it reaches the consistency of soft serve.
Transfer the churned sherbet to a freezer-safe container. Smooth the top with a spatula and freeze at -18°C/0°F for at least 3 hours until firm enough to scoop.
Chef's Notes
- Using canned Alphonso mango puree yields incredibly consistent results, especially when fresh mangoes are out of season.
- The acidity of cultured buttermilk perfectly balances the heavy sweetness of tropical fruit. Always taste your base before freezing, as freezing mutes both sweetness and flavor intensity.
- If you lack an ice cream maker, pour the blended mixture into a wide, shallow dish and place in the freezer. Vigorously scrape with a fork every 30 minutes until fully frozen for a delightful granita texture.
Storage
Freezer: 1 month — Press parchment paper directly onto the surface to prevent ice crystals from forming.
