Mango Sorbet

  • 1LB/500G MANGO
  • 1/2 CUP WHITE SUGAR
  • 2 EGG WHITES
  • 2 TABLESPOONS CREAMED COCONUT
  • 1 TABLESPOON LEMON JUICE

Add sugar and 2 cups of water to a saucepan, gently simmer until sugar has dissolved and a syrup has formed. Add lemon juice and allow to cool. Place mango flesh, creamed coconut and syrup mix into a blender, process until smooth. Beat egg whites until fluffy then slowly combine with the mango mixture. Pour mixture into a freezer proof container, cover and freeze until just firm.

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