Spiced mango sorbet with pistachio tuiles

Middle Eastern 30 Mins Prep · 5 Mins Cook

1. To prepare the sorbet, juice the lime, then place 2 tbsp of fresh lime juice alongside the frozen mango, maple syrup, cardamom and cinnamon in a blender and blitz until smooth. Pour the mixture in a freezer-proof container and freeze for approx. 2 hours or until firm.
2. To prepare the tuiles, melt the butter in the microwave and set aside to cool completely. Sieve the flour and icing sugar together into a small bowl. Separate the egg whites from the yolks. Whisk the melted butter and egg whites into the icing sugar mixture to form a smooth batter. Cover and refrigerate for 30 minutes.
3. Meanwhile, preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
4. Scoop out 2 tsp of batter and place on the baking paper, spaced approx. 10-15cm apart on the sheet. Make only 2 tuiles at a time; you must work with them quickly after they come out of the oven.
5. Using an offset spatula, smooth out the batter to form a 10cm circle. Sprinkle the pistachios over the tuile and bake in the oven for 4-5 minutes, or until the edges turn golden brown. Remove the cooled tuiles from the baking sheet.
6. Serve the sorbet with the pistachio tuile.

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