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Summer is Almost Here – Let Us Start with some Mango Spritzers with Lemon/Lime Sherbert

Hello to all our Laughing Pear Fans!  I figured for the fist summer time items we would share a quick little gem we have been  making here for about 4 years.  I will even service it as an Amuse Bouche or this makes an excellent intermezzo.   Please remember you need an Ice- Cream maker for this gem.  To tell you the truth we stared with one from BB &B; the one that has the bowl that goes in the freezer.  That will work perfectly.  Not to expensive $30-$40 I believe.  Just let that bowl really freeze if that is the direction you go.  You know it is frozen nicely when you go to shake it and you hear nothing.  That is when all the liquid is frozen and your good to go.  Also, the glass you want to place this yummy delight in really just adds to the fun and twist.  Of course, I will let it be known, I have thrown a scoop of the Sherbert in a bowl and just poured in a little of the Spritzer around it and it was awesome.  Remember like I always say, it is just food. Have fun with it.  But never wait to make something for the first time and try it out on your dinner guests.  I am sure if you make something, the family would LOVE  to try it out.   And remember, my tip as always, read through the  entire recipe and then source your ingredients.  It is always good to read through the “Ingredients List“, but more importantly make sure you always read “The execution of/To Make” as well!!!

Here we go with your Mango Spritzers with Lemon/Lime Sherbert

1.  1 + 1/3 Cups of Sugar
2.  3/4  Cup of Water
3.  2 TBSP of Corn Syrup (Light Preferably)
4.  3/4 Cup  Freshly Squeezed Lemon Juice
5.  3/4 Cup Freshly Squeezed Lime Juice
6.  Large Pinch of Kosher Salt (Morton’s is the only one I use, and I take my salt serious!)
7.  1/2 Cup Milk
8.  1/2 Cup Heavy Whipping Cream (Important Ingredient here.  The better one may cost a little more, but it is worth it!)

1.  3 Mangoes + 1 Extra (Just in case, as you want to get 2 +1/4 cups of the puree) (Nice and ripe and try to go for the largest ones you can find!)

2.  6 Cups Cold Seltzer Water3.  6 TBSP of Sugar
4.  Large Pinch of Kosher Salt

Stir together the sugar, corn syrup, and 1/4 cup of the water in a medium sauce pan.  Bring to a boil over medium heat and cook, stirring occasionally, until the sugar is completely dissolved, about 15/20 seconds.  Remove from the heat and cool at room temperature.  Whisk in the remaining 1/2 cup of water, milk, cream, salt, lemon juice, and lime juice.  Refrigerate until cold, a minimum of 2 + 1/2 hours or even up to over night.  Me personally I would let it rest overnight.  Allows for ingredients to really blend well together.  Either way will do depending on your time restraints.   Pour and churn in Ice-Cream maker as to your manufacturers suggestion.  I say that in all seriousness because they really are all different.  And you can under churn or over churn.  Once you have completed churning Freeze until scoop-able.  I recommend placing it in the freezer for roughly 4 hours and then cover it with plastic wrap or place in a vessel that has a lid.

Peel the mangoes and remove all the flesh from the pit.  Puree the mango in a food processor (My favorite, The Vita Mix) and then strain through medium-mesh sieve.  You want to ensure you have at least 2 + 1/4 cups of the puree.  Mix together the mango puree with the salt, sugar, and water.
Then pour your liquid into 6 tall glasses (My vessels of choice.) Add a few small scoops of sherbert to each glass and then to make it fun, serve with a tall spoon or small spoon and with a straw.

I hope you enjoy these wonderful delights that will simply dazzle your friends and family alike.  Until next time. Enjoy yourselves in all that you cook and remember,  keep looking for that next great thing to tantalize your palate!!  And as always, please email me or give me a call if you have any questions.  chefdave@thelaughingpear.com


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