From the kitchen
Camel Milk Mango Sorbet
A mango and lime frozen dessert made with camel milk, closer to a light sherbet than a dairy-free sorbet.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 3 cups (about 450 g) frozen mango chunks
- 1 cup pasteurized camel milk
- 1/3 cup sugar
- 1 to 2 tbsp fresh lime juice, to taste
Method
- Blend milk and sugar briefly until sugar disperses. Add frozen mango and blend, starting low then increasing speed, until smooth. Scrape with the motor off as needed.
- Add 1 tablespoon lime juice and blend. Taste before adding the second tablespoon.
- For a machine, chill the purée thoroughly, then churn according to its directions and freeze until firm.
- Without a machine, spread in a shallow freezer-safe container. Freeze 4 to 6 hours, scraping and stirring at 45-minute intervals for the first 3 hours.
- Let soften 5 to 10 minutes before scooping.
Cook with confidence
Before you start
Before you start
Despite its title, this dairy-containing frozen dessert is closer to a sherbet than a dairy-free sorbet. It will freeze firmer without churning. Lime juice is measured because fruit size and acidity vary.
Serving and keeping
Keep covered frozen for up to 2 weeks for best texture. Return the container to the freezer promptly.
A Dairy-Containing Frozen Dessert
Despite the sorbet title, this recipe contains camel milk. Tell anyone being served who expects sorbet to be dairy-free.
Start Lime Low
Begin with one tablespoon lime juice and taste before adding the second. Use a shallow dish for the hand-freezer method and stir on schedule.
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