Mango Sorbet

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

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For the Mango Sorbet

  • 25 g caster sugar
  • 110 ml water
  • 500


Make a syrup with the sugar and water by bringing up to the boil and cooling. Blend the mango pulp and syrup until smooth. If the purée is too sweet add a little citric acid.

Pass directly into a Pacojet container and freeze. Churn when needed.