Desserts · CRESPO KITCHEN

Mango Lime Sorbet

Blended fruit and a light syrup frozen into a smooth dessert.

20 min approx.6 servingsFresh mango

Plus 5 hours chilling and freezing

Reference photograph: Mango ice cream cone. Ruth Hartnup from Vancouver, Canada · CC BY 2.0. Original. Photography credits.

Ingredients

600 g mango flesh
120 g sugar
120 ml water
30 ml lime juice

Method

Heat water and sugar for 3 minutes until dissolved. Cool completely.
Blend mango, syrup and lime. Chill for 2 hours.
Churn in an ice cream machine following its instructions; transfer to a covered container and freeze for 3 hours.
Stand at room temperature for 5 minutes before scooping.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques:

bbcgoodfood.com