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. See the video below for Matt Moran’s rough mint sauce to dress up a summer barbecue or any roast meat or seafood.
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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.