Making Mango Sorbet (without Ice Cream Machine)

Since I have a lot of mangoes, I decided to make a mango sorbet.

Here are the ingredients:

400 g mango (frozen)
20 g sour cream (chilled)
20 g caster sugar (chilled)
1 tsp lemon juice (chilled)

Garnish:

Sunflower seeds & basil leaves (whatever you have on hand)

Equipment & utensils:

Food processor, spoon, ice cream scoop.

Method:

1. Freeze mango. Freeze food processor, utensils and the serving glasses as well.
2. Chill sour cream, caster sugar & lemon juice.
3. Whenever you're ready, put everything into the food processor and blitz until all are smooth and well combined.
4. Quickly scoop into the serving glasses.

Yield: 5-6 servings

Additional note:

I stored the leftover sorbet in a container lined with a cling wrap. The next day I take it out, chop it into cubes and blitz one time in a food processor (again freeze the food processor and utensils for at least 20 minutes before using them). The sorbet texture is even better than yesterday's one.