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.
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
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
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.
