Desserts Egg Free Gluten Free/ GF option Milk Free Nut Free Vegan Vegetarian

Mango Sorbet

2nd May 2018

Prep Time25 mins

Yields1 ServingCategory

 420 g peeled Mango (I used 1 extra large mango)
 250 ml Water
 200 g Caster Sugar
 1 Lime

1

Firstly, place the water and sugar into a pan and bring to the boil. Make sure you keep stirring it every so often. Once it is boiling take it off the heat and let it cool down. You’ve now made a sugar syrup.

2

Next, you need to peel and chop the mango into small chunks. Once you have fully cut it into chunks place them into a blend and blend til smooth. Towards the end of the blending process I tend to add 2 tablespoons of the sugar syrup and then blend that in too. This just helps to make it all smoother and come together more easily.

3

Once your mixture is fully blended pour it into a mixing bowl, add the juice from one lime. Then slowly whisk in the rest of the sugar syrup. I used a coiled whisk for this just to make sure everything is mixed together.

4

Next, pour this into the container you are going to use (eg an old ice cream tub). Once you’ve done this place it into the freezer and then after an hour quickly mix the contents to prevent any ice crystals from forming. Repeat this 3 times. Once this step is over I then leave it for at least another 3 hours before consuming.

If you have any fresh chopped mango leftover you can place some on top of the sorbet when you come to serve it.

Ingredients

 420 g peeled Mango (I used 1 extra large mango)
 250 ml Water
 200 g Caster Sugar
 1 Lime

Directions

1

Firstly, place the water and sugar into a pan and bring to the boil. Make sure you keep stirring it every so often. Once it is boiling take it off the heat and let it cool down. You’ve now made a sugar syrup.

2

Next, you need to peel and chop the mango into small chunks. Once you have fully cut it into chunks place them into a blend and blend til smooth. Towards the end of the blending process I tend to add 2 tablespoons of the sugar syrup and then blend that in too. This just helps to make it all smoother and come together more easily.

3

Once your mixture is fully blended pour it into a mixing bowl, add the juice from one lime. Then slowly whisk in the rest of the sugar syrup. I used a coiled whisk for this just to make sure everything is mixed together.

4

Next, pour this into the container you are going to use (eg an old ice cream tub). Once you’ve done this place it into the freezer and then after an hour quickly mix the contents to prevent any ice crystals from forming. Repeat this 3 times. Once this step is over I then leave it for at least another 3 hours before consuming.

If you have any fresh chopped mango leftover you can place some on top of the sorbet when you come to serve it.

Mango Sorbet

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