Mango Sorbet

Preparation info

  • Difficulty

    Easy

  • Serves

    6

Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Hole in the Wall,
Bath

Chef/proprietor Tim Cumming

Ingredients

  • 1 Golden Delicious apple
  • 3-4 ripe mangoes
  • juice ½ lemon
  • 5 oz. (150 g.) sugar
  • 2 fl.oz. (50 ml.) double cream
  • 1 egg white

Method

Peel and core and quarter the apple.

Peel, de-stone and chunk the mangoes. Liquidise the apple and mango flesh in a processor with the sugar and lemon juice. Leave for 1 minute and add the cream and egg white. Process for a further minute.

Place the mixture in an ice cream machine or deep freeze. If using a deep freeze, take out from time to time and stir.