Mango, Lime & Crème Fraîche Sorbet

Mango Creme Fraiche Sorbet

This super easy mango crème fraîche sorbet is inspired by Katrina Kanetani’s plum sorbet in the cookbook Pier, and you could substitute plum or any other fresh fruit for the mango. The crème fraîche gives it a lovely smooth texture and rich flavour, more like ice cream than sorbet, and technically makes it a sherbet as true sorbet doesn’t contain dairy. I used Crawley’s delicious burnt orange & vanilla syrup, but you could use a simple sugar syrup (see FAQ at the bottom of the page for how to make one). If you only have 1 lime, it’s easiest to zest it before juicing, however if you have a spare one, zest it directly over the mango just before serving as the essential oils released will add a wonderful aroma and flavour. Serve an interesting grappa, like Nonino UE Uvarossa, over ice alongside for a stunningly simple summer dessert.

Serves 6

Ingredients
  • 2 ripe mangoes
  • ½ cup burnt orange & vanilla sugar syrup
  • ¼ cup glucose syrup
  • 1 lime, zest finely grated, juiced
  • 200ml crème fraîche
Method
  1. Cut all of the flesh off the mangoes, dice half of it and set aside.
  2. Place remaining mango flesh in a food processor or blender with sugar syrup, glucose and lime juice and puree until smooth.
  3. Pass through a fine sieve into a large bowl.
  4. Whisk in crème fraîche and churn in an ice cream machine until frozen, then transfer to a container and place in the freezer for a few hours or overnight.
  5. Arrange mango on chilled plates, top with a scoop of sorbet, sprinkle lime zest over the top and serve immediately.

Like this recipe? You’ll love An Aussie Summer Inspired by Matt Moran!

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FAQ

Glucose syrup is a sugar derived from grain (often corn) made into a clear thick syrup. It’s commonly used in sweet making as it prevents crystallisation and gives a smooth texture.

Combine equal quantities of sugar and water in a saucepan and heat until the sugar dissolves. Set aside to cool then place into a sterilised bottle and refrigerate to have on hand for desserts and cocktails.

Yes – sugar syrup is also sometimes called simple syrup.

If you're using it within a few days, it's not essential to refrigerate sugar syrup (simple syrup), but it will keep longer in the fridge.