MANGO SORBET

Ingredients:
Ripe mango - 1 (about 450 gms) peeled and cut into 1 cm chunks
Castor sugar - 100 gms
Water - 250 ml
Lemon juice  - 1 tbsp
Dark rum - 2 tbsp
Lime julienne to decorate

Method:

• Pour water into one litre microwave safe bowl; add sugar.
• Cook on high for 3-4 minutes, until sugar dissolves ad mixture begins to boil, stirring halfway through cooking.
• Cook on high for 5 minutes longer, stirring occasionally.
• Cover and refrigerate for about 45 minutes, or until chilled.
• Puree mango chunks, lime juice and rum in blender.
• Stir mango puree into cooled syrup.
• Pour into square baking dish. On to surface, press dampened greaseproof paper.
• freeze for about 3 hours, or until sorbet is partially frozen, stirring occasionally.
• Again with mixer at medium speed, beat until smooth but still frozen.
• Transfer to freezer proof dish; smooth surface. Cover and freeze until firm.
• To serve; allow sorbet to stand at room temperature for 5-10 minutes to soften.
• Decorate with lime julienne and serve immediately.