May 23, 2016


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


  • 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.

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