Mango and Chilli Sorbet

Recipe by Chef #294485
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a small stainless steel saucepan, stir the sugar and water with a wooden spoon. Heat on medium until the sugar has dissolved, then boil the mixture for about 1 minute. Remove from the heat and allow to cool. (This can be done ahead of time and the resulting syrup kept in a tightly sealed container in the fridge.).
  • Chop the chilli very finely, then thoroughly bruise in a small mortar and pestle.
  • Place the mango flesh, sugar mixture (syrup) and chilli in a blender. Use the lemon juice to rinse the last little bit of chilli juice from the mortar and pestle and add that to the blender too.
  • Blend the mango mixture until smooth.
  • Beat the egg white in a large bowl until almost stiff.
  • Stir the mango mixture into the egg white until well mixed.
  • Freeze the sorbet in an icecream maker. Remove from the icecream maker when thick and store in an airtight container in the freezer for up to 3 days (the fewer the better).
  • The sorbet may need to stand at room temperature for a few minutes before serving, but this time will be minimised if the sorbet is made less than a day before it will be served.
Advertisement