Mango Lime Sorbet

Method

1. 01

   Chill 2 bowls or glasses in the freezer at -18°C (0°F) for 10 minutes, until they feel very cold to the touch and look lightly frosted.

   10:00

   Tip · A cold serving dish slows melting, so the sorbet keeps its texture longer.
2. 02

   Add 300 g frozen mango chunks, 30 ml lime juice, 20 g caster sugar, and a small pinch fine salt to a blender or food processor.

   Tip · Measuring before blending keeps the texture balanced. Too much liquid makes it slushy instead of scoopable.
3. 03

   Blend for 1 to 2 minutes, scraping down once, until the mixture turns smooth, thick, and pale orange, with no rattling frozen lumps left.

   2:00

   Tip · Scraping the sides helps everything blend evenly, so you get a creamy sorbet instead of icy bits.
4. 04

   Taste the sorbet and blend 10 seconds more if you want it sweeter or sharper, until the flavour tastes bright and the texture stays thick.

   Tip · Tasting now is easiest because frozen desserts dull flavour slightly once served.
5. 05

   Scoop the sorbet into the chilled bowls and serve at once, or freeze for 15 to 20 minutes at -18°C (0°F) until it firms into neat scoops.

   20:00

   Tip · A short freeze firms the surface, which makes the sorbet easier to scoop for a cleaner finish.