Mango and mascarpone instant sorbet
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 4–6
This four ingredient mango sorbet can be whizzed up in minutes and eaten immediately or frozen for later – perfect for when friends come over on a sunny day.
For this recipe you will need a food processor.
Each serving provides 188 kcal, 1.8g protein, 18.6g carbohydrate (of which 18.4g sugars), 11.6g fat (of which 7.5g saturates), 0.9g fibre and 0.06g salt.
By Elly Curshen
Ingredients
- 500g packet frozen and chopped mango
- 70g/2½oz runny honey
- 20ml/¾fl oz freshly squeezed lime juice (about 1–2 limes, depending on how juicy they are)
- 150g/5½oz mascarpone
Method
Put the mango in a food processor fitted with a blade attachment. Blend for 30 seconds, or until the mango is shredded down to the size of rice grains.
Add the honey and lime juice and blend for 1 minute, scraping down the sides if necessary, or until the mixture is smooth.
Add the mascarpone and blend for another 30 seconds, or until fully incorporated.
Eat immediately or put in a freezer-proof container. Seal well with a lid and freeze for up to 3 months.
