Mango Papaya Sherbet is a traditional Nauruan recipe for a classic frozen dessert of sweetened papaya and mango pulps with orange juice and coconut milk. The full recipe is presented here and I hope you enjoy this classic Nauruan version of: Mango Papaya Sherbet.
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Ingredients:
200g granulated white cane sugar
3 tbsp. freshly squeezed lemon juice
120ml freshly squeezed orange juice
200g ripe papaya pulp
120g mango pulp
360ml coconut milk
Method:
Press the mango and papaya pulp through a colander or a coarse sieve, into a large mixing bowl.
Stir the lemon and orange juices into the pulp mixture. Stir vigorously to thoroughly incorporate the ingredients.
In a smaller mixing bowl, dissolve the sugar in the coconut milk; add the sweetened milk into the pulp mixture little by little, stirring constantly.
Pour the finished sherbet mixture into a suitably sized pan or dish and place it in the freezer. Every 30 minutes, stir the mixture well. Keep doing this until you have a finished ice cream consistency.
Optionally, instead of freezing and stirring the mixture, just pour it into your electric ice cream maker, and follow the manufacturer’s directions.
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