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Mango & ginger sorbet
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200g caster sugar
1 piece stem ginger, chopped, plus 1 tbsp syrup
Juice 1 lime
280g pack Waitrose Mango Chunks
1 Place the sugar in a pan with 250ml water, the ginger and the syrup. Heat gently until the sugar has dissolved, then boil for 2-3 minutes. Allow to cool, then add the lime juice.
2 Purée the mango chunks in a food processor until smooth, then add the syrup and mix to combine. Pour into a freezerproof container and freeze for 2 hours. Mash with a fork to evenly mix in the frozen crystals.
Try replacing the ginger with a split vanilla pod
This recipe was first published in June 2018.
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