Mango Sorbet

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.