Ingredients

The following ingredients have 4 Servings
  • 150 g (3/4 cup) granulated sugar
  • 120 ml (1/2 cup) water
  • 3 large ripe mangoes (peeled and diced)
  • 375 g (1 1/2 cups) unsweetened dairy free coconut yogurt
  • finely grated zest and juice of 1 lime
  • pinch salt

Instruction

  • Place the sugar and water in a small pan and heat gently whilst stirring until the sugar has dissolved.
  • Pour the sugar syrup into a blender and add the diced mango, coconut yogurt, lime zest and juice and a pinch of salt. Blend until very smooth.
  • Cover the mixture and place in the fridge overnight or for at least a couple of hours until thoroughly chilled.
  • Give the mixture a stir then churn in an ice cream maker according to the manufacturers instructions. Once frozen, transfer to a container and place in the freezer for a couple of hours before serving to firm up.
  • Once the sorbet is fully frozen, it will be quite firm and will need to sit at room temperature to soften a little before serving.