• 3 mangoes
  • 4 tablespoons freshly  squeezed lemon juice
  • 1 tablespoon caster sugar 
  • 12 mint leaves, finely chopped 
  • 900 ml (32 fl oz) ice-cold water 
  • ice cubes 


Peel and stone the mangoes, then roughly chop the flesh.

Put the mangoes in a blender or smoothie maker, add the lemon juice, sugar, mint leaves and measured water

and blend until smooth.

Pour the sherbet into glasses over ice cubes and serve immediately. 

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