Honey Mango Sorbet
A WORD FROM THE CHEF
A delicious way to enjoy the mango season. This sorbet is super refreshing and takes just a few ingredients to make. Not to mention, you don’t need an ice cream machine! A food processor, blender or hand blender is all you need.
INGREDIENTS
400 grams chopped ripe mango (fresh or frozen and defrosted)
40 grams honey
100 grams water
20 grams lime juice
Zest of one lime
METHOD
Add all the ingredients to a blender, food processor or jug, if using a hand blender. Blend everything together until completely smooth.
Pour into an eight-inch round cake tin, a loaf tin or any freezer safe container of your choice.
Freeze for three to four hours until solid.
Optional
To make a scoopable sorbet, remove the sorbet from the freezer and allow to thaw for 10-20 minutes. Cut the sorbet into chunks and place into a food processor. Blend well until the sorbet becomes smooth.
Transfer back into the container and freeze for another 30-60 minutes before serving.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
You can also contact her at: pinkairedpastrychef@gmail.com
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