Mango Chilli Sorbet Recipe

INGREDIENTS:

• 85g light soft brown sugar
• 2 ripe mangoes, peeled & stoned (or 1 850g tin of sweetened Kesar Mangos)
• 3 tablespoons ginger juice
• 1 red chilli, deseeded & chopped
• 100ml limejuice
• 50ml honey

INSTRUCTIONS:

1. Place the mangoes, ginger juice, chilli, lime juice and honey into a blender (I use a Froothie Optimum 9200) and puree until absolutely smooth. Add the sugar and buzz again until mixed.
2. Transfer the puree into an ice cream maker and churn according to the manufacturers instructions. Freeze.
3. When ready to eat, take the sorbet out of the freezer about ten minutes or so before you’re ready to eat it – this will make it much easier to scoop!

Source: Smarter Fitter

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