Wednesday night was a special night. It’s an annual celebration that calls for a very special dinner. I would rather mess up my Thanksgiving dinner, than this dinner.
Every year some special friends that we dearly love arrive from H.K., they bring with them a couple of friends who have never been to the US. It’s similar to having an exchange student for one night and trying to share your family, culture, and food all in a few hours. I am not Asian, but this family and the friends they bring are so dear to my heart that I want everything to be perfect. Beyond my ability, chef worthy.
Two things are a given when these friends arrive: I’m making Mexican, and beef will be involved. Where they live you can’t get Mexican food and you rarely find beef.
Wednesday Night’s Menu:
Creamy Mango Sherbet
In case you are wondering. The night was wonderful, the tacos…. ahhh, sooo GOOD. I had to triple the recipe since we were a party of 11. Yet, the beef Barbacoa tacos were amazing! Kudos to Kevin Lynch over at ClosetCooking.com. The Green Rice and the Mexican Street Corn Salad went so well with the tacos. They too were as good as I had hoped.
Time for a cool down
Knowing I had spicy tacos, spicy rice, and spicy salad, dessert took some time to decide upon. After changing my mind multiple times. I finally set upon something mango, but sorbet or sherbet? As I looked through the textbook my son and I are using for Chefology2015, The Science of Good Cooking, by America’s Test Kitchen, I came across a lesson we have not completed yet where we will make sherbet. Mango wasn’t one of the options, but with a little research and finagling I thought I could make it happen.
I couldn’t be more pleased with how this sherbet delivered!
After a night of spicy this and that, cool, tart/sweet, and creamy was a perfect choice.
My family enjoyed it so much we had to make more last night.
The last three mangoes
Shown below. =D
Creamy Mango Sherbet
- 3 Mangos, large peeled and cubed (approx. 16 oz flesh)
- 3/4 cup sugar
- 1/8 tsp. salt
- 6 oz. Kern’s Nectar Mango (approx. half a can)
- 3 tablespoons lemon juice
- 2 teaspoons vodka (or preferably homemade vanilla in vodka)
- 2/3 cup heavy cream
- Cook cubed mango, sugar, salt, and juice in medium saucepan over medium heat,stirring occasionally, until mixture just begins to bubble, about 7 minutes. Reduce heat to low and continue simmering while breaking up cubes into smaller pieces with a potato masher if available, for about 3 or 4 more minutes.
- Turn off heat and cool for 10 minutes.
- Blend or process hot fruit mixture until pureed.
- Strain mixture through a fine-mesh strainer over a medium bowl, pressing and stirring to extract as much liquid as possible.
- Add lemon juice and vodka, cover and place in freezer until chilled to 40 degrees, about 1 hour.
- When mixture is chilled, add cream to mixing bowl and whip cream on high speed until soft peaks form.
- Reduce speed to medium, add cold mango mixture in a steady stream. Pouring against the edge of the bowl. Scrape down sides and make sure cream and mango puree are thoroughly combined.
- Transfer to ice cream machine and churn about 30 minutes until mixture is thick soft-serve ice cream.
- Transfer to container and smooth surface while pressing to remove any air pockets. Freeze until firm, at least 3 hours or up to 1 week.
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