• Is there ever a wrong time for ice cream? This mango sorbet is not just a nod to the blossoming season but also a delightful reminder that some pleasures, like ice cream, know no season. So, is it really too early to indulge in a scoop or two? We think not!

    Mango sorbet with ginger-snap shards

    Serves: 6 - 8
    Cooking Time: 20 mins + 4 hrs/ overnight, to freeze

    Ingredients

    • SORBET

    • 200g sugar
    • 100ml water
    • 500g fresh/frozen peeled mango cubes
    • 3 tbsp lemon juice
    • 1 egg white
    • GINGER SNAPS

    • 125g butter
    • 125g sugar
    • 125g golden syrup
    • 125g cake flour
    • pinch salt
    • 1 tsp ground ginger
    • mint leaves, to garnish (optional)

    Instructions

    1

    To make the sorbet, place the 200g sugar and water in a small pot. Bring to a gentle simmer over medium heat, stirring continuously, until the sugar has dissolved. Once the syrup begins to boil, stop stirring immediately, simmer, 2 – 3 minutes and set aside to cool completely.

    2

    Place the sugar syrup, mango, lemon juice and egg white in a food processor, and blitz until smooth.

    3

    Pour the mixture into an ice cream maker and churn, 15 – 20 minutes or according to the manufacturer’s instructions. Transfer to a freezer-proof container and freeze to firm up, about 4 hours. If you do not have an ice cream maker, place the mixture in a freezer-proof bowl and freeze, about 2 – 3 hours. Just before frozen (it will be thick, but almost liquid), beat with an electric mixer until smooth and fluffy. Return to the freezer until completely frozen.

    4

    To make the ginger snaps, preheat the oven to 160°C and line a baking sheet with baking paper or a silicone mat. Melt together the 125g butter, 125g sugar and golden syrup, and bring to a simmer, 2 minutes. In a separate bowl, sift together the remaining dry ingredients. Remove from heat and stir in the sifted dry ingredients. Spoon the mixture onto the prepared baking sheet and spread into a large rectangle. Bake, 8 – 10 minutes, until golden brown and caramelised. Remove from oven and leave to cool, before lifting off the baking sheet and breaking into shards.

    5

    Serve the sorbet in scoops with ginger snap shards and garnish with mint leaves, if desired.

    ALSO SEE: Flower-fetti cake with cream cheese icing

    Flower-fetti cake with cream cheese icing

    Recipe by Sarah Dall
    Photograph by Myburgh du Plessis 

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