Mango sorbet

Mango sorbet

By
From
Huxtabook
Makes
500 ml
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
1 tablespoon liquid glucose
300ml Sugar syrup
2 large mangoes, pureed and passed through a sieve
or 500g mango puree
1 lime, juiceed

Method

  1. Dissolve the glucose in a small amount of the sugar syrup over low heat. Remove from the heat and stir in the mango purée and lime juice.
  2. Strain through a fine strainer and taste to adjust the sweetness and acidity. Refrigerate overnight.
  3. The next day, churn in an ice-cream machine according to the manufacturer’s instructions. Place in the freezer for a few hours to set. The sorbet will keep in the freezer for about 1 week.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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