No-Churn Mango Sherbet Sorbet, Frozen Yogurt, Or Ice Cream! - mango

Method

• Put the frozen mango chunks into a food processor fitted with a steel blade. Grate the zest of one lime directly into the bowl. Add the milk and 5 tablespoons of the sugar. Squeeze the lime(s) and add 1 1/2 tablespoons juice to the bowl with the salt.
• Pulse and process until the ingredients are completely blended and resemble soft-serve ice cream. (If chunks are too frozen or large to process at first, let the contents of the bowl stand for a couple of minutes to soften very slightly before continuing). Taste and pulse in more sugar, lime juice, or salt as necessary. Transfer the mixture to a container and freeze until firm enough to scoop, or until needed. If the sherbet becomes too hard to serve, let it soften for a few minutes in the fridge or on the counter, or soften carefully in the microwave on low (or defrost) a few seconds at a time until scoop able.
• Variations:
• Mango Sorbet: Swap the milk for water.
• Mango Frozen Yogurt: Swap the milk for plain yogurt.
• Mango Basil Sherbet: Chop a handful of basil leaves and add them to the processor with the other ingredients.
• Mango Jalapeno Sherbet: Make Mango Sherbet or Mango Basil Sherbet, adding 1/2-1 teaspoon minced jalapeno to the processor with the other ingredients.
• Mango Ice Cream: Stir 3 tablespoons of sugar and 1/2 teaspoon pure vanilla extract into 1/2 cup heavy cream. Let the cream stand for a few minutes to dissolve the sugar. Omit the lime zest (but not the juice) and use the sweetened vanilla cream in place of the milk and sugar.
• More ideas to play with: Trade the citrus juice for some fresh grated ginger or ginger juice. Infuse the milk with saffron. Flavor with rose water and or cardamom. Sweeten with piloncillo (panela), or honey, or agave, instead of sugar. Consider a little cinnamon or cardamom...