This frozen dessert is great for sharing or just for eating on your own. The mango gives it a beautiful creamy taste.
Serves eight.
Ingredients:
• 100 ml water
• 180 ml granulated sugar
• 2 large stringless mangos (approximately 500 ml purée)
• juice and rind of 1 lime
• juice and rind of 1 lemon
• sprigs of mint
Method:
1. Place water and sugar into a heavy-based saucepan over a moderate heat until sugar is dissolved.
2. Remove from the heat and cool.
3. Peel mangos, remove the flesh, and place into a food processor or liquidiser. Process to a smooth purée.
4. Add in the lime and lemon rind and juice and process again.
5. Add the cooled sugar-syrup to the fruit purée and process to combine.
6. Place into a shallow plastic container and freeze.
7. Once the mixture starts to form ice crystals around the edges, give it a stir, and continue to freeze.
8. Do this a few more times, until the granite has frozen completely. Alternatively; freeze, then place the mixture back into the food processor or liquidiser and blend for a minute or two to break up the ice crystals.
9. Place scoops into small shot glasses; top with mint sprig; serve with a small spoon.
Recipe taken from Richard Hirsch’s recipe book, His and Hirsch’s.
