Mango Sorbet
By The Cooking Book
Published on 17 January 2022
Juicy, fragrant mangoes make this sorbet a refreshing finish to a summer meal.
Ice cream machine desirable.Leftovers can be blended with fresh mango and banana slices to make a refreshing smoothie.Time and servings
25 minsTotal time
4Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 2 large of mangoes
- 200 g of caster sugar
- 1 lemon, juice
- 1 egg white
Method
Step 1
Cut the mango away from each side of the stone. Discard the stone. Make evenly spaced criss-cross cuts into the flesh of the mango halves, then bend each half backwards to separate out the cubes. Cut the flesh from the skin.Step 2
Place the mango flesh in a food processor and process until smooth. Press through a sieve and chill until ready to use.Step 3
Pour 300ml (10fl oz) of water into a saucepan, add the sugar, and heat gently, stirring occasionally. When the sugar has dissolved completely, increase the heat a little and bring to the boil, stirring. Boil for 1 minute, then set aside and allow to cool completely.Step 4
Stir the sugar syrup into the mango purée, then stir in the lemon juice. Whisk the egg whites until soft peaks form, then gently fold into the mango mixture.Step 5
Pour the mixture into a freezerproof container and freeze for at least 4 hours, or until slushy. Mash with a fork to break up any ice crystals. Return to the freezer until solid. Alternatively, pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions. Transfer to a freezerproof container and freeze until ready to use.Step 6
Transfer the sorbet to the refrigerator for 15–30 minutes before serving. Scoop into serving dishes and serve.