Mango and fennel sorbet

Difficulty: ★☆☆


  • 3 Ripe mangos
  • 250 ml. Water
  • 250 gr. Sugar
  • ½ Tablespoon fennel seeds

Category: Desserts


Peel the mangos and remove pits. Dice them and keep in the fridge. Prepare a syrup by heating water in a Magefesa Saucepan, add the sugar to boiling water and let it cook medium heat for 2 minutes and remove. Add the fennel seeds, cover and let it infuse for 5 minutes. Grind the mango together with the strained syrup. Pour it out in a bowl and keep in the fridge for approximately 4h.
It may be accompanied by fresh cheese, fruit salad, sponge cake, etc.