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Mango sorbet

Mango sorbet

PT15M

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

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  • Mango sorbet

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