|Name:||Mango Rhubarb Sherbet||Contributor:||Rolland Waters|
|Key words:||mango, rhubarb||Category:||Desserts|
|Ingredients:||2 c mangos, cubed (about 6-8 honey mangos)
1-2 c strawberries
1-2 c rhubarb, sliced
1/2 c sugar, more if you used 2 cups of rhubarb and/or strawberries
1/2 c whipping cream
|Preparation:||Mix the strawberries and rhubarb, bake in an open dish at 350 for 35 minutes. When you take them out, add the sugar and stir just enough so the sugar will dissolve.
Let the strawberry/rhubarb/sugar mixture cool. Place it and the mangos into a blender and mix until smooth (not long); add the whipped cream and mix it in.
Place the resulting mixture into your ice cream maker and make sherbet.
|Notes:||You want mangos that are still firm, just beginning on soft, not the really soft
ones that the label claims is fully ripe.
If they're a little green colored, that's ok, but you do really want to get golden ones that are still pretty firm.
IMO (I don't know enough about mangos to claim humility or lack thereof, given that I've had a half dozen of the 1,500 or so varieties) honey mangos are by far the best of the mangos that make it up here.
|Equipment:||Ice cream maker|