- August 2017
- Serves 6 - 8
- Hands-on time 15 min plus cooling and overnight freezing
Fancy something fruity after dinner? This mango sorbet is a refreshing dessert that will get your tastebuds tingling!
- 0.1g (0.1g saturated)
- 38g (37.9g sugars)
- 250g caster sugar
- 2 mangoes, skinned, stoned and chopped
- Juice of 1 lime
- 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.
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.
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