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MANGO SORBET
2 ripe mangoes, peeled and cut into cubes
200g caster sugar
250ml water
1 lime, juiced
You will also need a food processor or blender
• Make a sugar syrup by adding the water and caster sugar to the saucepan. Bring to the boil, stirring
occasionally. Set aside to cool.
• Place the mango chunks in a blender and blitz until smooth. Add a little of the sugar syrup to help
it blend smoothly.
• Place the pureed mango into a large bowl and whisk in the rest of the chilled sugar syrup and the
lime juice.
• Cover and place in the fridge for at least 2 hours or overnight.
• Assemble the paddle holder of the of Dessert Maker with the fresh fruit paddle. Place in the freezer
bowl and turn the unit on. While the unit is running, pour the mixture into the freezer bowl. Allow
to churn until thickened, about 20 minutes.
• The sorbet will have a soft texture. If a firmer consistency is desired, transfer the sorbet to an airtight
container and place in the freezer for about 2 hours.
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