MANGO SORBET

I knew it wouldn’t take me long to experiment with other sorbet flavours after my first attempt with lime sorbet a few weeks ago. I have chosen to totally ignore the rainy weather we have been having and have been pretending that every day is filled with sun rays and endless blue sky. And summer days like these would not be complete without a refreshing dessert. My second attempt at making sorbet went a lot faster and smoother than my first endeavour. Anything with mango in it tastes amazing to me. My next sorbet experiment is a toss up between raspberry and/or lemon. Stay tuned!

INGREDIENTS

• 3 mangoes, peeled, stoned and cut into pieces
• 2 egg whites
• 150g caster sugar
• 1 cup warm water (250ml)

COOKING

1. Combine water and sugar in a medium saucepan on high heat and stir until the sugar completely dissolves. Remove from heat. 


2. Meanwhile, place the mango pieces in a blender or food processor and blend/process until the fruit becomes a smooth puree. Stir the mango puree into the sugar and water mixture. 

2. Place the combined liquid into a loaf pan (I used a cake loaf tin) and freeze for a minimum of 5 hours or overnight.

3. After the freezing period- remove the loaf tin from the freezer and allow sorbet to thaw for a few minutes. Using a blender or food processor, blend/process the sorbet with the 2 egg whites until the consistency is smooth and fluffy. This should only take a few minutes at most. Return the mixture to the loaf pan and freeze until solid. This will take a minimum of 4 hours. 

Note- eat within 3 days as this sorbet has raw egg it in. You will be doing extremely well if you can make this delicious dessert last in your freezing for even 2 days! 

x E