in Dessert Recipes

Mango-raspberry sorbet

updated

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Ingredients for 4 servings:

  • 1 mango(s)
  • 1 papaya
  • 400 g mango(s), pulp
  • 100 g raspberries
  • 1 lemon(s), the juice
  • 150 g powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Dice the mango flesh and puree it with the raspberries. Mix well with the powdered sugar and lemon juice, transfer to a shallow metal tray, and freeze for 2-3 hours, stirring occasionally. Refrigerate one hour before use. Peel the mango and papaya and cut into strips. Arrange in a star shape on a dessert plate, placing a scoop of sorbet in the center.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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