Mango Sherbet is a delicious and nourishing drink. The quantities used here make a thick sherbet that can be thinned down by adding more milk or water as desired.
1 x 450g can of mango pulp
or 2 x 425g cans of sliced mangoes drained
570 ml milk
4 tbsp caster sugar
1 tsp powdered cardamom
1 tbsp rose-water (optional)
300-ml cold water
a couple of slices of mango chopped for garnish
If you are using the fruit instead of the pulp, chop the fruit and keep it ready.
In a blender add the pulp or prepared fruit, half the measured amount of milk, half the measured amount of water and sugar.
Whip it until the fruit is completely ground.
Remove from the blender into a jug, and add the balance milk, and add the cardamom and rose water.
Check the consistency of the sherbet before adding the remaining water.
It would be better to use crushed ice instead of the remaining water.
Pour the juice into glasses and top with crushed ice and a few pieces of ripe mango to garnish