Mango And Chilli Sorbet

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 500 g very ripe fresh mango pulp (flesh of approx 3 medium mangoes)
• 20 -40 ml lemon juice
• 150 g caster sugar (superfine sugar)
• 150 ml water
• 1 egg
• 1 small medium-hot hot chili pepper, deseeded

Recipe

• 1 in a small stainless steel saucepan, stir the sugar and water with a wooden spoon. heat on medium until the sugar has dissolved, then boil the mixture for about 1 minute. remove from the heat and allow to cool. (this can be done ahead of time and the resulting syrup kept in a tightly sealed container in the fridge.).
• 2 chop the chilli very finely, then thoroughly bruise in a small mortar and pestle.
• 3 place the mango flesh, sugar mixture (syrup) and chilli in a blender. use the lemon juice to rinse the last little bit of chilli juice from the mortar and pestle and add that to the blender too.
• 4 blend the mango mixture until smooth.
• 5 beat the egg in a large bowl until almost stiff.
• 6 stir the mango mixture into the egg until well mixed.
• 7 freeze the sorbet in an icecream maker. remove from the icecream maker when thick and store in an airtight container in the freezer for up to 3 days (the fewer the better).
• 8 the sorbet may need to stand at room temperature for a few minutes before serving, but this time will be minimised if the sorbet is made less than a day before it will be served.