Mango and Ginger Sorbet

Ingredients

480g pack frozen mango

200ml water

3 tablespoons sugar

Stem ginger in syrup.

Method

Put the water and sugar into a pan and bring to the boil. Continue boiling until slightly syrupy – remove from the heat.

Chop 2 or 3 balls of stem ginger (depending on how gingery you want it to be) and add to the pan along with 2 tablespoons of the ginger syrup and the bag of mango.

Using a stick blender, blend until smooth.

Pour into a suitable plastic tub (an old, clean, ice cream tub is ideal). Cover with a lid and place in the freezer. Remove from the freezer every half hour or so to stir and prevent the mixture from freezing solid. Using frozen mango helps it to freeze more quickly – you could, of course, use fresh instead.

Once you have a fluffy, frozen mixture you can leave it alone until you want to eat it. Remove from the freezer five minutes before serving.

I serve this with sliced fresh mango drizzled in more of the ginger syrup – yummy and one of your five a day.

 

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