Mango sorbet with ginger-snap shards

Mango sorbet with ginger-snap shards

Recipe by Sarah Dall
Photograph by Myburgh du Plessis 

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.

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