Salted Mango Sherbet. Brûléed Banana. Waffle Cone Chips. Lemon Caramel. Petals.

comments 14
Dessert / Fruit / Summer / Sweet

Salted Mango Sherbet // Makes a little over 1 quart

3 cups ripe mango, cut into various sized pieces
1/3 cup freshly squeezed lemon juice
3 tablespoons citrus flavored vodka
1/4 cup granulated cane sugar
2-3 tablespoons honey
1-2 teaspoons kosher salt
Zest of half 1 lemon
1 1/4 cups whole milk
Mini edible flowers, mint, sea salt flakes as garnish

In a blender, purée mango, lemon juice, vodka, sugar, and honey. Add the zest and salt. Pulse mixture, taste and adjust desired salt amount. Refrigerate until thoroughly cool.Add mixture to ice cream maker, freeze and churn for 20-25 minutes, just until sherbet comes together.Transfer mixture into desired serving container and freeze for at least 4 hours. Garnish and serve.

14 Comments

  1. I love using a little alcohol in sorbets and ice creams – it makes them so beautifully soft. This looks absolutely beautiful – (almost) too beautiful to eat :-)

  2. Pingback: Tasty Tuesday {There’s No Place Like Home}

  3. Pingback: Friday Food Foto – Plantains from La Costanera

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