Mango sorbet with marinated paw paw

2 hours 10 minutes


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


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