Mango and Pomegranate Sorbet

Mango and Pomegranate Sorbet

 

Mango and Pomegranate Sorbet

This is a great recipe for a quick, healthy and tangy dessert that makes a really light end to a rich meal.  Easy to prepare, the only planning needed is to allow a few hours for the mixture to freeze. 

The alcohol is actually an essential element of this recipe as it prevents the mix from freezing into a solid block.

Mango and Pomegranate Sorbet1 large very ripe mango
1 ripe pomegranate
2 cups Greek yoghurt
Juice and zest of a lime
1 vanilla bean
3-4 tablespoons of liqueur – Pama Pomegranate liqueur is excellent, but Cointreau or Rum would also be great.
3 teaspoons of sugar or honey

Stone and peel the mango and cut into generous cubes.  Add to a plastic, free-friendly container and trickle over the lime juice and zest, sugar,  liqueur and add the vanilla bean.  Leave the mango to infuse while preparing the pomegranate. 

To peel a pomegranate pull down the stems from the little 'crown' at the base of the fruit to reveal the pips inside then use a spoon to scrape out the seeds. 

Scrape the seeds into the mango mix. 

If you prefer not to have any pips in the mix, sieve the seeds in lightly crushing them to remove the bright red pulp.

Add the yoghurt to the mixture and combine.  Cover and freeze for at least 3 hours before serving.  Allow to stand for a few minutes before scooping out.

Optional extra – add a few sprigs of fresh mint.