| Created by | Spinneys |
| Prep time | 30 minutes |
| Freezing time | Overnight or until frozen |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 453 |
| Fat | 19.5g |
| Saturates | 8.6g |
| Protein | 7.6g |
| Carbs | 66.2g |
| Sugars | 48.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo 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.
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.
Meanwhile, preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
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.
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.
Serve the sorbet with the pistachio tuile.
