Mango sorbet

Ingredients

250g caster sugar
2 mangoes, skinned, stoned and chopped
Juice of 1 lime

250g caster sugar
2 mangoes, skinned, stoned and chopped
Juice of 1 lime

Method

Put the caster sugar in a pan with 250ml water and bring to a simmer, stirring occasionally, until all the sugar has dissolved. Set aside to cool.
Put the mangoes in a small food processor with the lime juice and whizz to a smooth paste (or put in a jug and whizz with a stick blender), then pour into a medium mixing bowl. Add the cooled sugar syrup and mix until well combined. Churn in an ice cream machine until smooth, then put in a tub and leave in the freezer overnight until solid.

Method

Put the caster sugar in a pan with 250ml water and bring to a simmer, stirring occasionally, until all the sugar has dissolved. Set aside to cool.
Put the mangoes in a small food processor with the lime juice and whizz to a smooth paste (or put in a jug and whizz with a stick blender), then pour into a medium mixing bowl. Add the cooled sugar syrup and mix until well combined. Churn in an ice cream machine until smooth, then put in a tub and leave in the freezer overnight until solid.

delicious. tips

If you’re a big fan of lime, grate the zest of the lime too, then add it with the juice in step 2. Take the sorbet out of the freezer 5-10 minutes before scooping.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine