> Recipes > Mango

Mango sorbet

Mango sorbet

Mango sorbet

PT15M

Why not try?

1
Begin by making the sugar syrup. Add the water and caster sugar to a saucepan and bring to the boil, stirring occasionally. Set aside to cool while you make the mango purée
  • 200g of caster sugar
  • 250ml of water
2
Place the mango chunks in a blender and blitz until smooth. Add a splash of the sugar syrup to help it blend smoothly
  • 2 mangoes, peeled and cut into chunks
3
Place the puréed mango in a large bowl and whisk in the rest of the sugar syrup and the lime juice
  • 1 lime, juice only
4
Transfer to a plastic box or other suitable container and place in the freezer, stirring every hour to break up the ice crystals. It should set in about 3 hours

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Mango sorbet

Comments ()

Mango sorbet

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...