Mango And Chilli Sorbet

1. 1

   In a small stainless steel saucepan, stir the sugar and water with a wooden spoon. Heat on medium until the sugar has dissolved, then boil the mixture for about 1 minute. Remove from the heat and allow to cool. (This can be done ahead of time and the resulting syrup kept in a tightly sealed container in the fridge.).

2. 2

   Chop the chilli very finely, then thoroughly bruise in a small mortar and pestle.

3. 3

   Place the mango flesh, sugar mixture (syrup) and chilli in a blender. Use the lemon juice to rinse the last little bit of chilli juice from the mortar and pestle and add that to the blender too.

4. 4

   Blend the mango mixture until smooth.

5. 5

   Beat the egg white in a large bowl until almost stiff.

6. 6

   Stir the mango mixture into the egg white until well mixed.

7. 7

   Freeze the sorbet in an icecream maker. Remove from the icecream maker when thick and store in an airtight container in the freezer for up to 3 days (the fewer the better).

8. 8

   The sorbet may need to stand at room temperature for a few minutes before serving, but this time will be minimised if the sorbet is made less than a day before it will be served.

* Per serving · 4 servings · Values may vary.

No additional tips available.