Mango sorbet with praline

  • Yield : 6-8 ramekins
  • Servings : 6-8
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 40m

Mango sorbet with praline
A delicious mango sorbet with cashew nut praline. This has many components to make it look complex, but turned out to be reasonably easy to make and provided a unique blend of flavours.


Step 1

For the mango sorbet, combine sugar with 90 ml water in a small saucepan and stir until sugar has melted. Add caster sugar and stir until dissolved. Mix in mango and lemon juice and set aside. When cool, cover with a cling wrap and put in the freezer for at least an hour.

Step 2

For the praline, place cashew nuts on a paper lined tray. Place caster sugar in pan over medium heat and cook until golden brown. Sprinkle the nuts with chilli and salt and pour the liquid over the cashew nuts. Allow to set.

Step 3

Process praline in a food processor until finely crumbed. Set aside. For the chilli salt, combine chillies and salt flakes in a food processor until finely crushed.

Step 4

Line the bottom of the ramekins with the praline. Press and pack to make a flat bed of the praline. Spoon the sorbet into the ramekin and fill up till the top. Smooth the top, cover with cling film and put in the freezer for 15-20 minutes. Dress the ramekin with chilli salt and serve.

My Notes
1. You may dress with a few slices of fresh mango.
2. The original recipe recommends using a ice cream machine to make the sorbet. Use one if you have access to it.

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