Mango Sorbet from The Great Ice Cream Book by Jon Croft
Peel and core and quarter the apple. Peel, de-stone and chunk the mangoes. Liquidise the apple and mango flesh in a processor with the sugar and lemon juice. Leave for 1 minute and add the cream an...
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Food processor
- Ice cream maker
- Freezer
- Spoon
Ingredients
- 1 egg white
- 2 fl.oz. (50 ml.) double cream
- 3-4 ripe mangoes
- 1 Golden Delicious apple
- 5 oz. (150 g.) sugar
- juice ½ lemon
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