Mango sorbet with marinated paw paw

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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Ingredients

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Imperial

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

  • Food processor or blender

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
  • 500g of caster sugar
  • 500ml of water
  • 2 limes
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
  • 1 paw paw
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
First published in 2015
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share recipe:

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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