Indian Mango Sorbet

16.95. Put 150 g sugar in a small saucepan with

150 mL water. Stir until the sugar has dissolved then simmer briskly

3 to 4 minutes to make a syrup. Remove from the heat and chill. When it is cold, add it to

275 g ripe mango pulp, together with the juice of

1 lime and a third of a tablespoon of ground cardamom. Mix well and then freeze in a metal container. As it is freezing, whisk it with a fork from time to time. Serves

4 to 6. From "Raw Materials" by Meryl Constance, Sydney Morning Herald