MANGO SORBET

 PREPARATION TIME: 10 MINUTES

 COOKING TIME: 5 MINUTES

 REFRIGERATION TIME: 1–2 HOURS

MAKES 1 LITRE (35 FL OZ/4 CUPS)

BASE INGREDIENTS

300 ml (10½ fl oz) water

450 g (1 lb) mango flesh

DRY INGREDIENTS

235 g (8½ oz) caster (superfine) sugar

5 g (¹/₈ oz) sorbet stabiliser (optional)

Mix the sugar with the stabiliser, if using. Heat the water in a saucepan over a low heat. Add the dry ingredients in a steady stream, stirring until the sugar has dissolved. Transfer to a container and refrigerate for 1–2 hours.

Purée the mango in a blender or food processor with the syrup. Churn in an ice-cream maker according to the manufacturer’s instructions. Serve immediately or store in the freezer.