Cuisinart ICE31U, Manual

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20
Mango Sorbet
2 ripe mangoes, peeled and cut into cubes
200g caster sugar
250ml water
1 lime, juiced
You will also need a food processor or blender
n Make a sugar syrup by adding the water and caster sugar to the saucepan. Bring to
the boil, stirring occasionally. Set aside to cool.
n
Place the mango chunks in a blender and blitz until smooth. Add a little of the sugar
syrup to help it blend smoothly.
n Place the pureed mango into a large bowl and whisk in the rest of the chilled sugar
syrup and the lime juice.
n
Cover and place in the fridge for at least 2 hours or overnight.
n
Assemble the paddle holder of the of Dessert Maker with the fresh fruit paddle. Place
in the freezer bowl and turn the unit on. While the unit is running, pour the mixture
into the freezer bowl. Allow to churn until thickened, about 20 minutes.
n
The sorbet will have a soft texture. If a firmer consistency is desired, transfer the
sorbet to an airtight container and place in the freezer for about 2 hours.