I usually serve them as a whole when the season arrives, but if I freeze them, I can store them for a long time and scoop out as needed. Since then, I have been visiting mango growers every year and asking them to sell substandard mangos at cheap price telling them that I would make mango sherbet. It was not until plastic greenhouses came to be available that people began to produce and ship lots of fully ripe mangos. Now that the situation has changed and we are able to produce mangos in large quantity, we should make use of those that are damaged by strong wind and rain or mal-shaped. Growers should also appreciate such efforts.
Overripe mangos are available at half-price at super markets.
It may be a good idea to make sherbet with such good buy products. Oddly, however, those who get a rash from fresh mango don't get it from mango sherbet. Since mango is such a luscious fruit, I would like to suggest mango sherbet to those who get a rash from fresh ones. All rights reserved. No reproduction or republication without written permission.