Using Alphonso mango pulp in a tin makes this a super quick and easy sorbet to make. Once frozen, it spoons out of the container really nicely.
You’ll need an ice cream maker for this with ideally a gelato attachment but the type that you put the bowl in the freezer is just as good as long as you chill the mixture well before churning
200 ml water
200 g caster sugar
1.5 tbsp liquid glucose
840 g tin Alphonso mango pulp
2 limes, juiced
In a saucepan add the water, caster sugar and liquid glucose. Heat gently until the sugar has dissolved then increase the heat and let it boil for 5 minutes until it is slightly thickened. Leave to cool then chill completely in the fridge.
Once chilled, add the mango pulp and lime juice and chill again for an hour.
Churn to your machines instructions. Store in the freezer and remove 5 minutes before serving
Ingredients
- 200 ml water
- 200 g caster sugar
- 1.5 tbsp liquid glucose
- 840 g Tin of Alphonoso mango pulp
- 2 limes juiced
Equipment
- Ice cream maker
Instructions
- In a saucepan add the water, caster sugar and liquid glucose. Heat gently until the sugar has dissolved then increase the heat and let it boil for 5 minutes until it is slightly thickened. Leave to cool then chill completely in the fridge.
- Once chilled, add the mango pulp and lime juice and chill again for an hour.
- Churn to your machines instructions. Store in the freezer and remove 5 minutes before serving
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