Mango Sorbet

 From 'The Road to Mexico' by Rick Stein
Mango Sorbet An ideal dessert to cool your mouth down after a spicy Mexican meal. This sorbert is both fruity, simple, and vegan-friendly.

  • 200g caster sugar
  • Juice of ½ lime
  • 2 large, ripe mangoes, peeled, stoned, and diced
  1. Put the caster sugar in a pan with 250ml of water and heat until dissolved.
  2. Leave it to cool, then add the lime juice.
  3. Put the diced mango in a blender with the sugar syrup and blend until very soft.
  4. Transfer it to an ice-cream maker and churn until soft set.
  5. Spoon it into a plastic container and freeze for 3 hours until firm enough to scoop.