54 



BULLETIN 77, HAWAII EXPERIMENT STATION 



Mango sherbet 



yield iy 2 quarts 



2 cups thick unsweetened 2y 2 cups sugar 



green mango sauce % cup water 



% to % cup lemon juice 1 egg white 



3 cups milk 



Dissolve sugar in water by bringing to the boiling point, cool, add to fruit 

 and milk. Add unbeaten egg white, pour into freezing container, and freeze 

 using 8 parts of ice to 1 part of ice-cream salt. The mixture may curdle 

 but this does not affect the finished product. 



Mango-papaya mousse 



6 servings 



1 cup ripe papaya pulp 2 tablespoons lemon juice 



1 cup half-ripe mango pulp y z cup evaporated milk or whipping 



6 tablespoons sugar cream 



Peel papaya and mangos and press through a sieve. Add the sugar and 

 one half the lemon juice, and set aside until the sugar is dissolved. Simmer 

 milk in the can for 20 minutes, then chill thoroughly, whip until thick, add 

 remainder of lemon juice, and whip until very stiff. If whipping cream is 

 used, chill it thoroughly and whip until stiff. Fold in the mango-papaya 

 mixture. Pour into refrigerator pan and freeze 4 to 6 hours or into well- 

 sealed mold packed in 3 parts of ice and 1 part of ice-cream salt. Seal mold 

 with a strip of cloth dipped in hot paraffin or fat. 



Mango mousse for mechanical refrigerator 



6 servings 



12 marshmallows 1 cup whipping cream 



% cup unsweetened half-ripe % cup water 

 mango sauce % cup sugar 



Dissolve marshmallows in water by heating slowly until a smooth liquid is 

 obtained. Cool and add mango sauce. Chill and whip cream. After mango- 

 marshallow mixture has started to congeal, add whipped cream and mix thor- 

 oughly. Freeze in mechanical refrigerator pan. 



