Mango and lime sorbet recipe
- 2 ripe mangoes, chilled
- 60ml (4 tbsp) lime juice
- 50g (2oz) icing sugar
Tools: Kitchen Machine, Blender attachement and ice cream attachement
Peel the mangoes and remove the flesh from the stone. Place the mango flesh in the Liquidiser with the lime juice and icing sugar and blend until completely smooth.
Place the Ice Cream Maker with the frozen bowl, in position and switch to minimum speed. Pour the mango mixture through the feed tube and churn for 20 minutes, or until thickened.
Serve immediately or place in a plastic container and keep frozen, until required. Soften slightly in the fridge for 30 minutes, before serving.