Mango Sorbet

Makes 1 litre

CHEF’S TIP: When mangoes are out of season, drain 3 x 400g cans mango and liquidise the pulp. This recipe can also be made using strawberries or litchis.


  • 250ml sugar
  • 250ml water
  • 750 ml mango purée (from 5 large mangoes)
  • 1 egg white
  • sugar syrup


  1. Boil sugar and water on medium heat until slightly thickened (for about 5 minutes). Set aside.
  2. Liquidise mangoes in food processor. Add the cooled sugar syrup. Stir in the unbeaten egg white.
  3. Freeze the mixture. When purée is semi-frozen, place the mixture into a food processor in batches and process in small quantities until smooth. Continue until you have processed all the mixture. It should be light and fluffy.
  4. Refreeze until ready to serve.


© sharon glass 2012  |  For more recipes: