Mango sorbet with marinated paw paw
Item 1 of 1
This light and refreshing mango sorbet recipe provides a cleansing end to a meal. Serve Galton Blackiston's fragrant mango sorbet with sweet granola or brown bread crumble.
First published in 2015
discover more:
Ingredients
Metric
Imperial
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
Begin the mango sorbet by making the syrup; combine the sugar, water, lime juice and lime zest in a large pan and place over a medium heat. Cook until all the sugar has dissolved. Allow to cool
- 500g of caster sugar
- 500ml of water
- 2 limes
2
Place the mango chunks into a food processor with half of the cooled syrup, and blend until smooth. Pour into a shallow container, and put in the freezer for two hours
- 2 mangoes
3
Remove the sorbet from the freezer at regular intervals to stir it until the mixture reaches the consistency of sorbet
4
Meanwhile, arrange the paw paw in a shallow dish. Pour over the remaining cooled syrup and allow it to infuse for at least one hour
- 1 paw paw
5
Serve the marinated paw paw with a scoop of the mango sorbet. Serve on sweet granola or brown bread crumble to add some crunch
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024