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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This dessert is a cross between a sherbet and a sorbet. It's so unusual that will knock your socks off. It has a lot of flexibility that you can easily alter to how you like it. Ingredients:
7 medium mangos |
4 cups whole milk |
2 tablespoons cornstarch |
3 tablespoons all-purpose flour |
1 cup white sugar |
1 pinch salt |
3 tablespoons amaretto liqueur |
Directions:
1. Slice mangos in half along the widest part, and remove the seed. Scoop the flesh out of the skin with a large spoon, and transfer to a food processor. Puree the mango, and set aside.
2. In a saucepan, stir together the cornstarch, sugar, flour and salt. Gradually stir in milk so that no lumps form. Cook over medium-low heat, stirring constantly until the mixture begins to bubble. Remove from heat, and stir in the mango puree until well blended. Stir in the amaretto.
3. Pour the mixture into a 9x13 inch glass dish, and cover the surface with plastic wrap. Freeze until firm.
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