This homemade No Churn Mango Sorbet is exactly like the 'Italian' mango ice cream my kids eat in France, and just so simple to make (with a food processor).
Makes just over 500g (about 8 scoops)
500g frozen mango chunks
Juice of 1 lime
50-100g sugar (maple syrup can be used instead)
Juice of 1 lime
50-100g sugar (maple syrup can be used instead)
Simply blitz all the ingredients in a food processor until smooth, adding more sweetener to taste. It can be eaten straight out of the mixer bowl as a stiff smoothie, or freeze in an old ice cream container. If freezing, try to remember to stir the sorbet with a strong fork every hour at least a couple of times. This breaks up the ice into smaller crystals making it more scoopable.
No comments:
Post a Comment