MANGO SORBET
This frozen treat is one of my favourite Ninja Creami specials. It's so easy, requiring minimal prep and ingredients, yet tastes so fabulously delicious. I envy those who have access to sweet fresh mangoes; sadly in the UK fresh mango is a bit too hit or miss to bother using in a dessert recipe, so it's tinned mango puree to the rescue.
INGREDIENTS
Makes 1 pint (568ml)
500g tinned alphonso mango puree
3tbsp caster sugar
3tbsp water
Juice of 1/4 lime
METHOD
1
In a small saucepan, place the sugar and water over medium-low heat. Swirl the pan around to help coax the sugar into dissolving. Once the sugar has dissolved, whack up the heat and bring to a boil. Bubble away for a minute or two, then remove from the heat to allow the bubbles to subside.
2
Stir the sugar syrup and lime juice into the mango puree. Pour into your Ninja Creami pint tub, and freeze for a minimum of 24 hours.
3
After 24 hours of freezing, place into the Ninja Creami insert and prepare into an ice cream using the sorbet setting. Serve immediately, or return to the freezer to consume later. Enjoy!
Serving Suggestion
Serve in a waffle cone, or in a bowl as desired
icheffedit Tip