Mango Ginger Sorbet recipe - How to make Mango Ginger Sorbet
Method- In a saucepan, combine the ginger and sugar with 1 cup of water and simmer for 5 to 7 minutes.
- Allow to cool completely.
- Add the lemon rind and juice to this syrup.
- Add the mango pulp and mix well.
- Transfer into a freezerproof container and freeze till slushy.
- Remove from the freezer and beat till all the ice crystals are broken down.
- Freeze again and repeat step 5 and 6.
- About 15 minutes before serving, transfer the sorbet from the freezer to the refrigerator to soften a little.
- Scoop out using an ice-cream scoop and serve immediately, garnished with mango slices and a spring of mint.
- If mangoes are not sweet, omit the lemon juice and add enough sugar to taste at step 3.
Nutrient values (Abbrv) per serving
| Energy | 151 cal |
| Protein | 0.8 g |
| Carbohydrates | 35.3 g |
| Fiber | 1.1 g |
| Fat | 0.6 g |
| Cholesterol | 0 mg |
| Sodium | 26.5 mg |