Mango Sorbet

350g 12 ozs mango puree, our mangoes are very sweet, added sugar is optional
2 Tblsp lemon juice
4 Tblsp orange juice
1 mango, peeled and sliced
4 strawberries, sliced
Blend fruit juices and puree and pour into a container. Cover and freeze.
When ice crystals form remove and beat thoroughly.
Return to container and freeze until firm.
Serve with sliced mangoes and sliced strawberries.
Serves 4 people.
Variations: The sorbet will keep for 6 months in the freezer. Add fruit in season to accompany the sorbet i.e. berries, peaches and pears.
Sorbet is also delicious as an accompaniment to other desserts i.e. tarts and puddings.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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