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Mango, orange and mint sorbet
0 Likes
Prep Time:
455 minutes
Cook Time:
Total Time:
455 minutes
Maximize your freezer's potential with delightful mango, orange, and mint sorbet ice cream treats.
Ingredients:
  • 107.50 gm caster sugar
  • 4 small oranges
  • 1 large mango, peeled, roughly chopped
  • 40.00 ml roughly chopped fresh mint leaves
  • 3 egg whites
  • Orange segments, to serve
  • Mango slices, to serve
  • Fresh mint leaves, to serve
Instructions:
  • In a saucepan, combine sugar and 1 cup of cold water over medium heat. Stir continuously for 3 to 4 minutes until the sugar dissolves. Increase the heat to high and bring it to a boil, then lower the heat to medium and simmer for 10 minutes until the mixture thickens. Let it cool before using.
  • Cut the oranges in half and carefully separate the fruit from the pith using a small sharp knife. Juice the oranges to yield 1/2 cup of juice, then remove and discard the pulp, setting aside the empty shells for later use.
  • Blend mango and mint until velvety smooth. Place the mixture into a bowl and gently fold in the orange juice and sugar blend. Transfer the fruity mixture into a 3cm-deep, 20cm x 30cm container. Freeze until just firm, about 3 hours.
  • Place the mixture in a food processor, add the egg white, and process until smooth. Fill orange shells, arranged cut side up in a 3cm-deep, 21cm x 27cm baking tray, with sorbet. Freeze for 4 hours or until firm. Garnish with orange segments, mango slices, and mint before serving.

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