Mango Sorbet Recipe - Great British Chefs

Dessert
easy
Serves6
15 minutes, plus freezing time

PT15M

This easy mango sorbet recipe from Marcello Tully makes a refreshing end to a meal – just make sure you use beautifully ripe mangoes to get the best possible flavour. Flavoured with a dash of lime, this sorbet perfectly evokes summer in Brazil.

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Ingredients

Metric

Imperial

Mango sorbet

2 mangoes, peeled and cut into chunks
200g of caster sugar
250ml of water
1 lime, juice only

1

Begin by making the sugar syrup. Add the water and caster sugar to a saucepan and bring to the boil, stirring occasionally. Set aside to cool while you make the mango purée

200g of caster sugar
250ml of water

2

Place the mango chunks in a blender and blitz until smooth. Add a splash of the sugar syrup to help it blend smoothly

2 mangoes, peeled and cut into chunks

3

Place the puréed mango in a large bowl and whisk in the rest of the sugar syrup and the lime juice

1 lime, juice only

4

Transfer to a plastic box or other suitable container and place in the freezer, stirring every hour to break up the ice crystals. It should set in about 3 hours

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Marcello Tully

Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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