Taking time for pudding doesn’t have to mean ditching the diet as this delicious low fat dessert recipe proves. Made with a few sneaky shortcuts it can be put together in moments and seems much more impressive then the work needed to make it. Perfect if you’re entertaining and are attempting an ambitious main meal!
We love the smoothness of mango sorbet but if you’re looking for something a little different then you could try this with other flavours. Sharp and sherbety raspberry or zingy lemon sorbets would be equally as delicious and work just as well with the fresh lime flavour of the syrup.
If you’re trying to be good simply make the sorbet size a little smaller and up the fruit. For those days when you fancy an indulgent treat serve this pudding up with a few biscuits on the side for a naughty treat.
- 2 mangoes, peeled and cut into chunks (for extra speed, buy ready-cut mango)
- 400ml (14fl oz) mango sorbet
- for the lime syrup
- 100g (4oz) caster sugar
- 1 lime, zest cut into long strips and juiced, plus extra for wedges
To make the syrup, place the sugar, lime zest and juice in a saucepan with water just covering it. Heat gently until the sugar has dissolved, then turn up the heat and simmer for 3 to 4 minutes, until you have a light syrup. Allow to cool, then remove the zest and pour the syrup over the mangoes and sorbet, with lime wedges to squeeze over.
Top Tip for making Mango with Sorbet and Lime Syrup
There's a greater choice of good sorbet to buy these days. We like Marks & Spencer and Rookebeare from Waitrose