Mango Sorbet

Mangoes, Mangoes, Mangoes!

Oh how we love them, and a good no fuss three ingredient recipe.

A classic, with a nifty little transferable trick from Mary Berry. We’re adding it to the pile of climate kinder recipes we’re building here.

15 mins + 4.5hrs freeze time | serves 6 generously | couldn’t be simpler 


2 large ripe mangoes 
200g golden caster sugar 
½ lime, juice  


Heat the sugar and 200ml water in a small saucepan, stirring until the sugar dissolves. Simmer on a medium low heat for 3 mins. Pour into a jug and make up to 450ml with cold water. Let cool a mo.

Peel and get as much of the juicy flesh off the mango husk as possible and into yer blender with the cooled sugar syrup. Whizz until smooth, then pass the whole lot through a sieve so your left with an ultra smooth purée.

Add the lime juice, stir, and pour into a freezer proof 1ltr container with lid and pop it in the freezer for 3hrs.

Remove from freezer, turn largely frozen block out from container, cut into blocks and put these back in the blender for another whizz up.

Spoon it back into the container and freeze again for another hour and a half before serving.

Et voilà!

If it’s been in the freezer for more than a few hours the second time around, remove from the freezer for 10 mins before scooping.

Found on the Good Housekeeping website, with the nifty trick from Mary inserted as seen by us on telly.  In point of fact, theirs is a mango and passionfruit sorbet, we had mangoes.

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