Mango and Chilli Sorbet

Ingredients list for Mango and Chilli Sorbet

• 2½ cups Mango puree
• 1 teaspoon Birds eye chillies
• 1 cup + 1 teaspoon Castor sugar (caster sugar)
• 65 grams Liquid glucose
• Juice of 2 lemons

Method

1. To make the syrup, heat 180 ml water along with the castor sugar and glucose in a non-stick pan. Bring to a boil and simmer for three minutes. Remove from heat and cool.
2. Take 200 ml of the prepared syrup back in the pan and bring to a boil. Add the chilli, mix and remove from heat. Cool completely.
3. Add the lemon juice, mix well and refrigerate overnight. Use the remaining syrup to prepare more batches of the sorbet.
4. Pass the mixture through a fine sieve and churn in an ice cream maker. Freeze till set.
5. Serve.

Nutrition Info