These luscious berries are loaded with pectin, a type of fibre that can help lower cholesterol; they also contain cancer-fighting ellagic acid and carotenoids.
2 mangoes, peeled and seeded
2 tablespoons lime juice
1/2 cup sugar
1/4 cup plus 1 tablespoon honey
2 cups fresh or frozen raspberries
1/3 cup seedless raspberry jam
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Directions Preparation:20min › Cook:3hours › Extra time:1hour5min › Ready in:4hours25min
Purée the mangoes with 3/4 cup water, the lime juice, sugar and the 1/4 cup honey in a food processor. Place in a metal cake tin and freeze for 2 to 3 hours or until almost frozen.
Meanwhile, purée the raspberries, jam and the remaining honey in the food processor. Strain through a sieve to remove the seeds. Place in a metal cake tin and freeze for 2 to 3 hours or until almost frozen.
Cut the frozen mango purée into chunks and process in a food processor until smooth; transfer to a bowl. Repeat the process with the raspberry purée. Add the raspberry sorbet to the mango sorbet, swirl together, and return to the freezer to refreeze.
Did you know?
The high fibre content of raspberries and blackberries is due in large part to the fact that they are usually eaten seeds and all.