MANGO SORBET
INGREDIENT
305g fresh mango, peeled
and stoned, plus slices to
garnish
2-3 tbsp artificial sweetener
175g pot vanilla Muller light
yogurt
COOKING STEP
1 Place the mango flesh in a food processor with the sweetener and yogurt. Blend until smooth
2 Pour into a freezer – proof container
3 Freeze for 2 -3 hours or until the sides and the base of the sorbet have started to set but center is still liquid
4 Beat the mixture with a fork and then return to the freezer for 4 -5 hours or until firm, beating every 30 – 40 min to break up ince crystals
5 Transfer the sorbet to fridge for 10 – 15 mintures before scooping into bowls
6 Serve garnished with fresh mango slices