Mango Sorbet Print

Mango Sorbet

Serves 4


110g caster sugar
125ml water
2 ripe mangoes, peeled and chopped (or tinned mango pulp)
60ml lime juice
1 egg white


  1. Combine the sugar and water in a small saucepan over medium heat.  
  2. Stir until the sugar dissolves.  Brush down sides of pan with water to ensure all sugar crystals dissolve.  
  3. Boil for 2 minutes, transfer to a small bowl and cool to room temperature.
  4. Combine cooled sugar syrup, mango flesh, 2 tablespoons lime juice and the egg white into a blender.  Blend until very smooth.  Add remaining lime juice to taste.  
  5. Taste for sweetness also, as when it is a syrup you want it to be a little sweeter than it is as a sorbet.  It will lose some sweetness when it freezes.
  6. Transfer to a plastic container and freeze, and stir now and then until frozen to break up any crystals.  Alternatively freeze in an ice-cream maker.
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