Fresh mango sorbet

Fresh mango sorbet

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Desserts
Serves
6-8

This recipe will also work well with strawberries and many other fruits that can be made into a purée. Whichever fruit you choose, do use the lemon juice as it adds to the taste. In total, you will need about 900ml of liquid purée for this quantity of sugar. If you want a softer style of sorbet, add a whipped egg white to the mix when the churning stage is nearly complete.

Ingredients

Quantity Ingredient
3 fresh mangoes
250g icing sugar, sifted
2 lemons, juiced

Method

  1. Peel and stone the mangoes. Dice the flesh into pieces and place in a blender or food processor. Add the icing sugar and lemon juice and blend to a purée.
  2. Place into an ice-cream machine and churn to freeze.
  3. Once frozen, transfer from the machine into a sealable container and store in the freezer until required. The sorbet will keep for a few months.
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