5 Alphonso mangos, peeled and cut into cubes, discard the stones
3 chunks of stem ginger in syrup
1 tablespoon of ginger syrup
Juice of one lime
- Pour the sugar into a saucepan followed by the water. On a gentle heat bring to the boil allowing all the sugar to dissolve into the water. Lower the heat until you get a gentle simmer, and allow your syrup to bubble away for around five minutes. Turn off the heat and set aside to cool.
- Using a blender blitz the mangoes with the ginger, ginger syrup and lime.
- Pour your blitzed mango mess into a bowl.
- Now pour in your cooled down sugar syrup, and with a hand whisk gently whisk the mango to the sugar syrup. You’ll see the mango soak up the sugar and thicken into a bright orange gloop – that’s perfect, that’s what you want.
- Pour your mango and syrup mess into a container or loaf tin and pop it into the freezer.
- Each hour for the next three hours give your sorbet a stir, and allow it to freeze. It should be scoop-able.
- Enjoy your mango sorbet – serve in simple in a cone or with some fresh fruit such as a scattering of raspberries.
- I’ve used Alphonso mangoes for this recipe, but other fresh Indian mangoes will work well too such as Kesar mangoes.
- You don’t need to use stem ginger, fresh ginger will work too, but reduce the quantity to around a 2 cm piece, peeled and add to the blender