Mango sorbet with marinated paw paw

Name: Mango sorbet with marinated paw paw
Total time: 2 h 10 min
Ingredients: 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

by Galton Blackiston

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Dessert
easy
4
2 hours 10 minutes

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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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Ingredients

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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

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Equipment

Food processor or blender

Method

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

2 mangoes

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

DISCOVER MORE:

Mango Recipes

Galton Blackiston

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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