• Recipes
  • Chefs
  • How to Cook
  • Features
  • Competitions
  • Search by ingredient, dish or cuisine

    Popular

    Search history

    Chicken

    Lamb

    Salmon

    Venison

    Sea Bass

    Duck

    Michelin

    Vegetarian

    Dessert

    Cod

Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks
|

Mango sorbet

by Marcello Tully
  1. Mango sorbet
Item 1 of 1
★ ★ ★ ★ ★
Not yet rated

This easy mango sorbet recipe from Marcello Tully makes a refreshing end to a meal – just make sure you use beautifully ripe mangoes to get the best possible flavour. Flavoured with a dash of lime, this sorbet perfectly evokes summer in Brazil.

First published in 2016
discover more:
Related Recipes
Not feeling this? See related recipes.

Ingredients

Metric

Imperial

Mango sorbet

  • 2 mangoes, peeled and cut into chunks
  • 200g of caster sugar
  • 250ml of water
  • 1 lime, juice only
SAVE RECIPE

Method

1
Begin by making the sugar syrup. Add the water and caster sugar to a saucepan and bring to the boil, stirring occasionally. Set aside to cool while you make the mango purée
  • 200g of caster sugar
  • 250ml of water
2
Place the mango chunks in a blender and blitz until smooth. Add a splash of the sugar syrup to help it blend smoothly
  • 2 mangoes, peeled and cut into chunks
3
Place the puréed mango in a large bowl and whisk in the rest of the sugar syrup and the lime juice
4
Transfer to a plastic box or other suitable container and place in the freezer, stirring every hour to break up the ice crystals. It should set in about 3 hours
First published in 2016
Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more

NAVIGATE

FOLLOW

SITES

© Great British Chefs 2024