Nauruan Mango Papaya Sherbet

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Mango Papaya Sherbet is an immensely popular dessert in Naura. Tropical fruits are abundant there, so finding a sherbet that features mango and papaya is no surprise. Taken as an after dinner dessert, or just a mid-afternoon treat on a hot day, a nice dish of mango papaya sherbet is delicious and refreshing.

Mango Papaya Sherbet

(Photo Attributed to Author: Stu Spivack)

Mango Papaya Sherbet Recipe-

  • 1 cup granulated white cane sugar
  • 3 tbsp. freshly squeezed lemon juice
  • 1/2 cup freshly squeezed orange juice
  • 3/4 cup ripe papaya pulp
  • 3/4 cup mango pulp
  • 1-1/2 cups whole cow’s milk

Handy Tool to Have: Electric Ice Cream Maker

  1. Press the mango and papaya pulp through a colander or a coarse sieve, into a large mixing bowl.
  2. Add and stir into the pup the lemon and orange juice. Stir vigorously to incorporate the ingredients thoroughly.
  3. In a smaller mixing bowl, dissolve the sugar in the milk; add the sweetened milk into the pulp mixture little by little, stirring constantly.
  4. Pour the finished 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.
  5. Optionally, instead of freezing and stirring the mixture, just pour it into your electric ice cream maker, and follow the manufacturer’s directions.
  6. You are done! Enjoy some of the best tasting sherbet on the planet, Nauruan Mango Papaya Sherbet!

Note: For more delicious, authentic and traditional recipes from Naura, click here.

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