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Categories:Viewed: 46 - Published at: 6 years ago
Ingredients
- 1.5 cups mango puree, either tinned Alfonso mangoes, or the pulp of 2-3 fresh Alfonso mangoes
- 1.5 cups Guava juice or Guava nector
- 1 tablespoon caster sugar
- 2 tablespoons liquid glucose
- 3-5 drops Rose essence
- 3-5 leaves of mint, chopped
Method
- Add the ingredients (except the mint leaves and rose essence) and bring to the boil in a saucepan, skim any scum of the surface of the pan. Now at the liquid glucose.
- Take off the heat and add the mint leaves and rose essence. Allow to cool completely and transfer either into an ice-cream machine and follow instruction to make a sorbet.
- If not using an ice-cream machine, pour into a freezable shallow dish, cover and freeze until half frozen. Take out and whisk completely and return to freezer. Repeat at least 3-5 times and then allow to set.
- Serve either as a sorbet at the end of a hot meal or in between as a palate cleanser. Refreshing, fragrant and astonishingly delicious!
