Name: Mangoes in ginger syrup with cardamom yoghurt sherbet
Yield: 1
Ingredients: 4cm piece ginger, peeled, cut into julienne; 110g (1/2 cup) caster sugar; 40.00 ml white rum; Zest and juice of 2 limes; 4 large mangoes, cut into wedges; 2 oranges, peeled, thinly sliced; 220g (1 cup) caster sugar; 70g glucose syrup; 6 cardamom pods, crushed; 1kg Greek Style Yoghurt; 4.40 gm vanilla extract

Mangoes in ginger syrup with cardamom yoghurt sherbet

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Prep Time:

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Refreshing mango salad with cardamom yogurt sherbet.

Ingredients:

4cm piece ginger, peeled, cut into julienne
110g (1/2 cup) caster sugar
40.00 ml white rum
Zest and juice of 2 limes
4 large mangoes, cut into wedges
2 oranges, peeled, thinly sliced
220g (1 cup) caster sugar
70g glucose syrup
6 cardamom pods, crushed
1kg Greek Style Yoghurt
4.40 gm vanilla extract

Instructions:

In a saucepan, mix sugar, glucose, cardamom, and 250ml (1 cup) water. Heat over medium until sugar dissolves, then boil for 5 minutes. Allow to cool, strain into a bowl, whisk in yogurt, and vanilla. Freeze in an ice-cream maker.
In a saucepan, simmer ginger, sugar, and 250ml (1 cup) water over medium heat for 10 minutes. Allow to cool, then mix in the rest of the ingredients and chill in the refrigerator for at least 1 hour before serving.
Serve by elegantly spooning the luscious fruit and syrup into delicate bowls or glasses, then crown with generous scoops of refreshing sherbet.

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