Mango yoghurt sorbet with tropical fruit
Australian Gourmet Traveller dessert recipe for mango yoghurt sorbet with tropical fruit
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Cooking tools:
- Ice cream maker
- Food processor
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Stove
- Freezer
- Airtight container
Ingredients
- 165 gm white sugar (¾ cup)
- 2 tbsp julienned ginger
- 75 ml green ginger wine
- 2 mangoes, cheeks removed, peeled and cut into wedges
- 2 ripe bananas, thickly sliced crossways
- 1 red papaya, seeds removed, thickly sliced
- Mango yoghurt sorbet
- 220 gm white sugar (1 cup)
- 650 gm thick natural yoghurt
- 1 tbsp lime juice
- 100 gm coarsely chopped mango (about ½ mango)
- ½ vanilla bean, scraped seeds only
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