| Category: | | Desserts | | Style: | | Soulfood | | Servings: | | Serves 8 |
Description:
Cooking time: Less than 30 minutes
NOTE: The sorbet can be made a week ahead. You will need 5 medium mangoes for this recipe.
Ingredients:
½ cup (110g) sugar
½ cup (125ml) water
3 medium (1.3kg) mangoes peeled, chopped
2 tablespoons lemon juice
2 egg whites
2 medium (860g) mangos, sliced thinly, extra
2 tablespoons white rum
1 tablespoon caster sugar, extra
Directions:
Combine the sugar and water in a small saucepan, stir over a low heat, without boiling, until sugar is dissolved. Brush down the inside of the pan with a pastry brush dipped in warm water to dissolve all sugar crystals. Bring to the boil; simmer, uncovered, for 3 minutes. Allow to cool.
Blend or process the mango until smooth. Add the syrup and lemon juice and process until combined. Add the egg whites and process until combined.
Pour sorbet mixture into an ice-cream maker and churn in accordance with the manufacturer's instructions.
Store the sorbet, covered, in a freezer-proof container. To make sorbet without using an ice-cream maker, pour mango mixture into a 14cm x 21cm loaf pan. Freeze for 3 hours or until just firm.
Chop the sorbet and process until it is smooth. Return sorbet to the pan and freeze until firm.
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