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Mango, cashew nut & cardamom sorbet
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75g unsalted cashew nuts
10 green cardamom pods
1 tsp caster sugar
730g peeled, chopped mango (or 1 x 450g pack and 1 x 280g pack mango)
3 tbsp clear honey
2 limes, finely grated zest and juice of 1
500ml Good Hemp Seed Milk, chilled
2 tbsp cashew nuts roasted and salted, roughly chopped
1. Put the unsalted cashew nuts in a heatproof bowl, cover with boiling water and leave to soften for 1-2 hours.
2. Split the cardamom pods and scrape out the seeds with the tip of a sharp knife. Dry fry in a pan for 1 minute, then cool. Using a mortar and pestle, pound the cooled seeds with the sugar until it resembles a coarse powder.
3. Discard the soaking water from the nuts. Place them into a blender or smoothie maker with the cardamom sugar and the remaining ingredients (other than the roasted cashew nuts), in batches if needed. Blend until smooth.
4. Churn in an ice-cream machine according to manufacturer instructions, then transfer to a covered, freezerproof container and freeze until needed. Alternatively, transfer to a shallow freezerproof container and freeze, whisking every hour or so to break up any ice crystals, until smooth, then cover and freeze completely. Remove from the freezer 30 minutes before needed to soften slightly. Scatter with the roasted, chopped cashews to serve.
Cook’s tip Adding a little sugar to cardamom seeds makes them easier to pound to a powder.
Typical values per serving: