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Mango and Orange Sorbet (Nieve de Mango y Naranja)
Recipe By : Tesco Recipe Collection, Issue Four 1997
Serving Size : 4 Preparation Time :0:10
Categories : Desserts Entertaining
Freeze Fruit
Ice Cream
Amount Measure Ingredient -- Preparation Method
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500 ml freshly squeezed orange juice
1 large ripe mango
4 tbsp caster sugar
1. Transfer the orange juice into a freezer-proof container and freeze
until it is completely solid. Run hot water over the container for just a
few seconds, then turn out the frozen block of orange juice.
2. Stone, peel and slice the flesh of the large mango.
3. Blend the frozen juice and mango in a liquidiser until smooth (don’t
worry, it always makes a terrible noise at first!). Then transfer to a
freezer-proof container and freeze until required. If you prefer a soften
sorbet you can whizz the frozen mixture in a food processor or a
liquidiser briefly before serving in well-chilled glasses or in scoops,
sprinkled with a little grated chocolate.
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NOTES : The combination of fresh fruit and ready-prepared orange juice in
this sorbet is deliciously refreshing after a spicy meal. It’s
even more gorgeous served either with good quality chocolate
biscuits or a bar of good bitter chocolate.
Serves 4-6
Preparation time: 10 minutes + freezing time
Calories/Fat per serving: 108-162 cals / trace
Cost per serving: 35p-25p
Photo shows three scoops in a round, flat, brown, (glazed
terracotta) Mexican pan thing with a handle. Irregular chopped off
bits of chocolate (Simon calls them shards!) scattered on top and
between scoops.
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