Sorbets main page

Apricot sorbet
Champagne sorbet
Chocolate-orange sorbet
Fluffy strawberry sherbet
Fruit sorbet
Granite with red wine
Kiwi sorbet
Lemon sorbet in lemon shells
Lemon sorbet
Mango sorbet
Orange sherbet
Orange sherbet bombe
Plum raspberry sorbet
Rhubarb-strawberry-banana sorbet
Sorbet "doudou" a la maracudja
Strawberry daiquiri sorbet
Strawberry-orange sherbet
Watermelon sorbet

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves : about 6

4 ripe mangoes
1/2 cup sugar
1/2 cup water
1 tablespoon lemon juice

Peel and pit mangoes; save pulp. Combine sugar and water in a saucepan. Heat until sugar is dissolved.
Cool syrup. Add lemon juice and mango pulp. Strain the mixture through a fine sieve.
Pour into an ice cream maker and freeze for 15 to 20 minutes or until creamy.

Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.