Mango sorbet

Mango sorbet

By
From
Under the Walnut Tree
Serves
5-6
Photographer
Fanny Bergenström

When making mango sorbet, having an ice-cream maker is a bonus as the consistency becomes a bit too icy in the freezer.

Ingredients

Quantity Ingredient
200ml water
180g caster sugar
1 gelatine leaf
3 ripe mangoes
1 lime, juiced

Method

  1. Prepare a sugar syrup by bringing the water and sugar to the boil and letting it simmer, uncovered, for 3-4 minutes. Set aside to cool.
  2. Soak the gelatine leaf in a bowl of cold water for 5 minutes. Remove the gelatine and let it dissolve in the hot sugar syrup, stir and then allow the syrup to cool a bit.
  3. Peel and cut the mangoes using a sharp knife. Put the mango flesh and lime juice in a food processor, and process until everything is smooth. While the machine is running, pour in the cold sugar syrup and stop the machine.
  4. Freeze the mixture in an ice-cream maker (it may take 45 minutes or so until the sorbet is done). Serve the mango sorbet straight away, or keep it in the freezer until you are ready to serve. Delicious with a few raspberries or some sliced strawberries and a mint sprig for garnish.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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