Mango Sorbet
Mango Sorbet



  • 250g caster sugar
  • 2 mangoes, flesh chopped
  • 1 lime, juice only
  • Dissolve the sugar in 250ml of water, and bring to a simmer. Set aside to cool. Whizz the mangoes in a food processor with the lime juice, and pour into a medium mixing bowl. Add the cooled caster sugar syrup, mix until completely combined, then churn in an ice cream machine until smooth and silky. Leave in the freezer overnight, then enjoy the next day.
15 mins
6 serving

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