Equipment
Ingredients
Sherbet Base
- 500 g fresh mango, peeled, pitted, and diced
- 150 g plain whole milk greek yogurt, chilled
- 80 g honey
- 15 ml lime juice, freshly squeezed
- 5 ml orange blossom water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 173 kcal
- Protein
- 4 g
- Carbohydrates
- 37 g
- Fat
- 2 g
- Fiber
- 2 g
- Sugar
- 35 g
- Sodium
- 15 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 5 mg
- Potassium
- 278 mg
- Calcium
- 53 mg
- Iron
- 0.3 mg
- Magnesium
- 17 mg
- Phosphorus
- 69 mg
- Zinc
- 0.4 mg
- Vitamin A
- 68 mcg
- Vitamin C
- 47 mg
- Vitamin E
- 1.1 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.16 mg
- Niacin
- 0.9 mg
- Folate
- 56 mcg
- Water
- 142 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Peel the mangoes, remove the flesh from the pits, and dice the fruit until you have 500 grams. Ensure the mangoes are exceptionally ripe to maximize natural sweetness and reduce ice crystallization.
Combine the diced mango, Greek yogurt, honey, lime juice, and orange blossom water in a blender. Puree on high speed until completely smooth and velvety, with no fibrous mango pieces remaining.
Transfer the blended mixture to a sealed container and chill in the refrigerator until thoroughly cold, preferably 4 degrees Celsius or 40 degrees Fahrenheit. This takes about 1 hour and is crucial for proper churning.
Pour the chilled mango base into an ice cream maker and churn according to the manufacturer instructions until it resembles thick soft-serve ice cream, typically 20 to 25 minutes.
Transfer the churned sherbet to an airtight freezer container. Smooth the top and freeze until firm enough to scoop, approximately 3 hours.
Chef's Notes
- In Egypt, mango season is widely celebrated, and varieties like Zebdya or Awees are prized for their sweetness and smooth, non-fibrous flesh. Seek out Ataulfo or Honey mangoes as excellent substitutes if Egyptian varieties are unavailable.
- Orange blossom water, known as Ma Zahr in Arabic, is intensely aromatic. It should provide a haunting background note that elevates the mango, rather than overpowering it.
- Sherbets differ from sorbets by incorporating a small amount of dairy. The Greek yogurt here provides a subtle tang that balances the honey while lending a creamier mouthfeel than a traditional sorbet.
- If your mangoes are slightly fibrous, pass the blended puree through a fine-mesh sieve before chilling to ensure a luxuriously smooth final texture.
Storage
Freezer: 1 month — Store in an airtight container with a piece of parchment paper pressed directly onto the surface to prevent ice crystals.
Troubleshooting
Sherbet freezes too hard and is difficult to scoop
Cause: Mangoes lacked sufficient natural sugars or a low-fat yogurt was used, increasing the water content.
Fix: Allow the container to sit at room temperature for 10 to 15 minutes before attempting to scoop.
Prevention: Use exceptionally ripe mangoes and full-fat whole milk Greek yogurt. Do not reduce the honey.
Sherbet tastes perfumey or soapy
Cause: Too much orange blossom water was used, or the brand used is highly concentrated.
Fix: Cannot be fixed once frozen, but a squeeze of fresh lime juice over the serving can help cut the floral intensity.
Prevention: Measure the orange blossom water carefully. Start with half the amount if using a new or highly concentrated brand.
Cultural Context
Mangoes are undeniably the king of summer fruits in Egypt, eaten fresh by the crate and blended into ubiquitous street-side juices. This sherbet pays homage to the Egyptian love for both mangoes and floral syrups, marrying the fruit with honey and orange blossom water, ingredients that have scented traditional Middle Eastern and North African sweets for centuries.
