With the warmer weather last week, we ate a LOT of ice cream and sorbet so I had a go at making some mango sorbet myself. This is pretty easy if you have an ice cream maker. If you don’t, simply pour the mix into a tub and freeze it, remembering to take it out and beat it every hour or so to keep too many ice crystals from forming. I cheated and used a tin of ready made puree because frankly it’s cheap, easy to use and you know it’s going to be sweet and perfect. If you have a glut of fresh mangoes, puree the flesh and sweeten to taste, remembering that when you freeze something you need to add a little more sugar than normal.
For approx 900ml of sorbet you need:
- 1 tin mango puree
- 5ml liquid glycerine
- Chill the tin of puree overnight in the fridge and make sure the bowl of your ice cream maker is likewise frozen overnight (unless you have one of those fancy pants ones that doesn’t need to be frozen).
- Pour the puree into the machine along with the glycerine. Churn until thickened then transfer to a tub and finish freezing in the freezer until you are ready to eat it.