Recipe by Sarah Dall
Photograph by Myburgh du Plessis
Mango sorbet with ginger-snap shards
- 200g sugar
- 100ml water
- 500g fresh/frozen peeled mango cubes
- 3 tbsp lemon juice
- 1 egg white
- 125g butter
- 125g sugar
- 125g golden syrup
- 125g cake flour
- pinch salt
- 1 tsp ground ginger
- mint leaves, to garnish (optional)
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.
Place the sugar syrup, mango, lemon juice and egg white in a food processor, and blitz until smooth.
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.
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.
Serve the sorbet in scoops with ginger snap shards and garnish with mint leaves, if desired.