INGREDIENTS

INSTRUCTIONS

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.
Stone, peel and slice the flesh of the large mango. Blend the frozen
juice and mango in a liquidiser until smooth (dont 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.  Its 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 <kerry@north.org> on
Jul 07, 1997

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