Mango sorbet
Sorbet is the epitome of refreshing coolness on a hot, sticky day. It has a tartness that ice cream cannot match.
SERVES
10
PEOPLE
PREP TIME
15
MINUTES
Ingredients
220g golden caster sugar
600mls water
2 limes, juice and zest
3 large, ripe mangos, skin and stones removed and flesh sliced
6 passion fruit, pulp removed and strained
Method
Heat 220mls of water with the sugar over a low heat until the sugar has dissolved.
Turn up the heat and reduce the liquid by half.
Take the saucepan off the heat and once slightly cooled add in the remaining 380 mls of water and set aside to cool completely.
Blitz the mango flesh with the strained pulp of the passion fruits, and the juice a zest of the limes. Blitz until smooth.
Blend the cooled sugar syrup into the mango mixture. Blitz until very smooth.
Scoop the mixture into a freezer-proof dish and freeze for at least four hours.
After this time, take it out of the freezer and scoop into a blender and blitz again. Refreeze until you are ready to serve.
Remove it from the freezer about ten minutes before you want to scoop it.
