This light and refreshing mango sorbet recipe provides a cleansing end to a meal. Serve Galton Blackiston's fragrant mango sorbet with sweet granola or brown bread crumble

Method
1.
Begin the mango sorbet by making the syrup; combine the sugar, water, lime juice and lime zest in a large pan and place over a medium heat. Cook until all the sugar has dissolved. Allow to cool
2.
Place the mango chunks into a food processor with half of the cooled syrup, and blend until smooth. Pour into a shallow container, and put in the freezer for two hours
3.
Remove the sorbet from the freezer at regular intervals to stir it until the mixture reaches the consistency of sorbet
4.
Meanwhile, arrange the paw paw in a shallow dish. Pour over the remaining cooled syrup and allow it to infuse for at least one hour
5.
Serve the marinated paw paw with a scoop of the mango sorbet. Serve on sweet granola or brown bread crumble to add some crunch
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Mango sorbet recipe with a sweet white wine

Ingredients

Mango sorbet

  • 500g of caster sugar
  • 500ml of water
  • 2 limes, zest and juice only
  • 2 mangoes, peeled and flesh removed from stone
  • 1 paw paw, peeled and finely sliced

Equipment

  1. Food processor or blender

Share this Recipe

A fresh mango sorbet becomes even more tropical by marinating paw paw in this dessert by Galton Blackiston. This mango dessert recipe is a lovely end to a meal.