I found this recipe on Good food last summer and made this recipe last summer when we had abundance of mangoes on our trees .

Anyone with diabetes skip this recipe .


Image and recipe source: BBC's goodfood.

Ingredients​

• 3 large, ripe mangoes
• 200g or 1 cup caster sugar
• 1 lime , juiced

Method​

• STEP 1
  Peel the mangoes , cut as much of the flesh away from the stone as you can, put it in a  food processor or blender.
  
  
• STEP 2
  Add the sugar, lime juice and 200ml water. Blend for a few minutes, until the mango is very smooth and the sugar has dissolved – rub a little of the mixture between your fingers, if it still feels gritty, blend for a little longer. Pour into a container and put in the freezer for a few hours.
  
  
• STEP 3
  Scrape the sorbet back into the blender (if it’s very solid, leave at room temperature for 5-10 mins first). Whizz until you have a slushy mixture, then pour back into the tin and freeze for another hour or so.
  
  
• STEP 4
  Repeat step 3. Freeze until solid (another hour or two). Will keep covered in the freezer for three months.

 

[Skeeta22]

I found this recipe on Good food last summer and made this recipe last summer when we had abundance of mangoes on our trees .

Anyone with diabetes skip this recipe .

View attachment 32915
Image and recipe source: BBC's goodfood.

Ingredients​

• 3 large, ripe mangoes
• 200g or 1 cup caster sugar
• 1 lime , juiced

Method​

• STEP 1
  Peel the mangoes , cut as much of the flesh away from the stone as you can, put it in a  food processor or blender.
  
  
• STEP 2
  Add the sugar, lime juice and 200ml water. Blend for a few minutes, until the mango is very smooth and the sugar has dissolved – rub a little of the mixture between your fingers, if it still feels gritty, blend for a little longer. Pour into a container and put in the freezer for a few hours.
  
  
• STEP 3
  Scrape the sorbet back into the blender (if it’s very solid, leave at room temperature for 5-10 mins first). Whizz until you have a slushy mixture, then pour back into the tin and freeze for another hour or so.
  
  
• STEP 4
  Repeat step 3. Freeze until solid (another hour or two). Will keep covered in the freezer for three months.

 

[Suzanne rose]

After buying a box of mangoes yesterday from my corner shop 16 for $18 I'm going to make this today. I can't wait

 

[Veggiepatch]

So simple! But I won't make it. Not so keen on mangoes.

 

[Irene Anthony]

I find mango sorbet the most refreshing !

 

[Suzanne rose]

I find mango sorbet the most refreshing !

Especially on a very hot humid day in Sydney