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Nutrition: per serving

  • kcal163
  • fat0g
  • saturates0g
  • carbs42g
  • sugars41g
  • fibre3g
  • protein1g
  • salt0.02g
    low

Method

  • step 1

    Tip the vanilla into a bowl with the sugar. Bring a kettle of water to the boil and pour 250ml over the sugar. Stir until completely dissolved, then leave to cool. Meanwhile, peel the mangoes and cut away all the flesh, then blitz in a food processor until you have a smooth purée. Stir the purée into the syrup and fish out the vanilla pod. Freeze the purée as before or churn in an ice-cream machine to make a sorbet. Serve with sliced strawberries.

Recipe from Good Food magazine, August 2006

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Comments, questions and tips (3)

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Overall rating

A star rating of 3.5 out of 5.2 ratings

tinyex900r

A star rating of 5 out of 5.

Really liked this as it is very simple to make and very tasty - as long as you like mango! A nice cleansing finish to a meal. Big hit with family and quite light and low in calorie (in moderation. )

hannahk

A star rating of 2 out of 5.

Didn't have any vanilla pod so used essence instead, ended up too sweet so pureed some raspberries and mixed them through which was tasty and cut through the sweetness a bit.

dartnall686

In the recipe above, you say 'freeze the puree as before'. Before - how? Perhaps it was a series of recipes with an explanation, but for those looking online it is not clear.

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