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James Martin
James Martin from James Martin: Sweet
From James Martin, a tempting sorbet of smooth mango purée giving you a refreshing taste of the tropics
 

Mango sorbet

Mango Sorbet

Method
 
1. Boil the sugar and water for about 5 minutes until syrupy. Pour into a mixing bowl and leave to cool.

2. Stir in the mango purée and the meringue.

3. Pour the mixture into an ice cream machine. Chill according to the manufacturer's instructions.

4. Pour into a freezer-proof container, cover the surface with cling film and freeze until hard.

Cooks Notes:
The Italian meringue recipe which can be found on James Martin's Baked Alaska recipe produces more than needed for this sorbet. Try freezing the remaining mixture or use it for another dessert!

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easy
 
Serves: Makes about 1 litre
vegetarian
Prep: 20 min, plus cooling and freezing
Cook: 5 min
 
 

Ingredients

 300g caster sugar
500ml water
600ml mango purée
3 tbsp Italian meringue
 

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