Waitrose and Partners
Mango & ginger sorbet

Mango & ginger sorbet

Diana Henry's sorbet is really simple. Alternatively, you can buy ice cream or sorbet – No.1 Coconut & Lime or Alphonso Mango & Passion Fruit Ice Cream or Alphonso Mango Sorbet, are both great.

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Gluten freeVeganVegetarian
  • Serves8
  • CourseDessert
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins
  • Pluscooling and freezing

Ingredients

  • 3 ripe mangoes
  • 200g caster sugar
  • 4 slice/s ginger, each about the thickness of a £1 coin
  • 2 limes, juice

Method

  1. Peel the mangoes and cut off the flesh, working right up to the stone. Put the flesh into a food processor.

  2. Heat the caster sugar with 200ml water and the ginger, until the sugar has dissolved. Leave until cool – the ginger will flavour the syrup – then remove the ginger.

  3. Process the mango flesh, the syrup and the lime juice together until smooth. Pour the mixture into a 2L container, cover and put in the freezer. After 2 hours, whizz in the food processor until smooth. Put it back in the container and return to the freezer. Do this three times more during the freezing process, so you end up with a smooth sorbet. Freeze until solid the day before so the sorbet is ready.

  4. Take the sorbet out of the freezer 10 minutes before you want to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

628kJ/ 148kcals

Fat

0.2g

Saturated Fat

0.1g

Carbohydrates

35g

Sugars

35g

Fibre

1.5g

Protein

0.6g

Salt

0g

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