Mango and lime sorbet

Name: Mango and lime sorbet
Yield: Serves 8-10
Cuisine: British recipes
Ingredients: Zest and juice (about 80ml); 3-4 limes; 300g caster sugar; 4 large ripe mangoes (about 950g), skin and stones removed, flesh roughly chopped; 1 medium free-range egg white

Easy
February 2017

Easy
February 2017

Serves 8-10
Hands-on time 20 min, plus freezing

For a an easy, light dinner party dessert try this zesty lime and mango sorbet. It’s the perfect sweet ending to a heavy meal.

Nutrition: per serving

Calories: 181kcals
Fat: 0.2g (0.1g saturated)
Protein: 0.9g
Carbohydrates: 42.2g (41.9g sugars)
Fibre: 3.1g
Salt: trace salt

Nutrition: per serving

Calories: 181kcals
Fat: 0.2g (0.1g saturated)
Protein: 0.9g
Carbohydrates: 42.2g (41.9g sugars)
Fibre: 3.1g
Salt: trace salt

For 10

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Ingredients

Zest and juice (about 80ml)
3-4 limes
300g caster sugar
4 large ripe mangoes (about 950g), skin and stones removed, flesh roughly chopped
1 medium free-range egg white

Zest and juice (about 80ml)
3-4 limes
300g caster sugar
4 large ripe mangoes (about 950g), skin and stones removed, flesh roughly chopped
1 medium free-range egg white

Method

Gently heat the lime zest, juice and sugar in a heavy-based pan with 150g water until the sugar dissolves. Turn up the heat, bring to the boil and simmer for 3-4 minutes.
Whizz the mango in a blender until smooth. Add the sugar syrup and whizz until combined. Leave to cool, then pour into a sealable container and freeze until solid. Remove from the freezer, leave until soft enough to spoon into a food processor, then add the egg white and whizz until smooth. Return to the container and freeze until ready to use. Take out of the freezer 5 minutes before serving.

Method

Gently heat the lime zest, juice and sugar in a heavy-based pan with 150g water until the sugar dissolves. Turn up the heat, bring to the boil and simmer for 3-4 minutes.
Whizz the mango in a blender until smooth. Add the sugar syrup and whizz until combined. Leave to cool, then pour into a sealable container and freeze until solid. Remove from the freezer, leave until soft enough to spoon into a food processor, then add the egg white and whizz until smooth. Return to the container and freeze until ready to use. Take out of the freezer 5 minutes before serving.