Mango sorbet with marinated paw paw

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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.

First published in 2015
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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


  • Food processor or blender


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
  • 500g of caster sugar
  • 500ml of water
  • 2 limes
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
Remove the sorbet from the freezer at regular intervals to stir it until the mixture reaches the consistency of sorbet
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
  • 1 paw paw
Serve the marinated paw paw with a scoop of the mango sorbet. Serve on sweet granola or brown bread crumble to add some crunch
First published in 2015

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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