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recipes

Mango Sorbet

The blender, together with the good proportions in the recipe, makes the sorbet smooth and delicious; an ice-cream churn is not essential.

Mango Sorbet

Prep Time 15 mins

Cooking Time 0 mins

Serves 8-10

The blender, together with the good proportions in the recipe, makes the sorbet smooth and delicious; an ice-cream churn is
not essential.

Ingredients for the sugar syrup

  • 140g (5 oz) sugar
  • 140ml (1/4 pint) water
  • For the sorbet
  • 400ml (14 fl oz) Natco canned Alphonse
  • Mango purée
  • 1 egg white, lightly beaten
  • 1/2 lemon, juiced

 

Method
Make the sugar syrup first.

  1. For the sugar syrup, place all the ingredients in a pan and bring to the boil, stirring, then cool.
  2. Place all the sorbet ingredients, together with 200ml (7 fl oz) of the sugar syrup, in a blender and whizz until smooth.
  3. Churn and freeze in an ice-cream maker, or place in a shallow container in the freezer and freeze until set.