Mango and Orange Sorbet (Nieve De Mango Y Naranja)

INGREDIENTS

INSTRUCTIONS

1. Transfer the orange juice into a freezer-proof container and freeze
until it is completely solid. Run hot water over the container for just a
few seconds, then turn out the frozen block of orange juice.
2. Stone, peel and slice the flesh of the large mango.
3. Blend the frozen juice and mango in a liquidiser until smooth (don.t
worry, it always makes a terrible noise at first!). Then transfer to a
freezer-proof container and freeze until required. If you prefer a soften
sorbet you can whizz the frozen mixture in a food processor or a liquidiser
briefly before serving in well-chilled glasses or in scoops, sprinkled with
a little grated chocolate.
NOTES : The combination of fresh fruit and ready-prepared orange juice in
this sorbet is deliciously refreshing after a spicy meal. It.s even more
gorgeous served either with good quality chocolate biscuits or a bar of
good bitter chocolate. Serves 4-6 Preparation time: 10 minutes + freezing
time Calories/Fat per serving: 108-162 cals / trace Cost per serving:
35p-25p Photo shows three scoops in a round, flat, brown, (glazed
terracotta) Mexican pan thing with a handle. Irregular chopped off bits of
chocolate (Simon calls them shards!) scattered on top and between scoops.
Recipe by: Tesco Recipe Collection, Issue Four 1997 Posted to MC-Recipe
Digest V1 #660 by Kerry Erwin <[email protected]> on Jul 07, 1997

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