Fresh mango sorbet
- Prepare
- 1-2 hours
- Cook
- no cooking required
- Serve
- Serves 4
Bring the sunshine in with this easy mango sorbet to tantalise those tastebuds! James Martin's three-ingredient recipe is great, even if you don't have an ice cream maker. Just make sure your mangoes are really ripe.
By James Martin
From Sweet Baby James
Ingredients
- 3 fresh mangoes, peeled, stones removed
- 250g/8¾oz icing sugar, sifted
- 2 lemons, juice only
Method
Roughly chop the mango flesh and place into a food processor with the icing sugar and lemon juice. Blend to a purée.
Transfer the mixture into an ice cream machine and churn to freeze, according to manufacturer's instructions.
Once frozen, remove and place into a container. Cover and store in the freezer until ready to serve. It will keep for a couple of months.
Recipe tips
If you don't have an ice cream maker, pour the mixture into a plastic freezer box, cover with a lid and freeze for 1 hour. Remove from the freezer and whisk the half-frozen sorbet to break up the ice crystals, and return to the freezer for a further 40 minutes.
