1. Combine the sugar and water together in a small saucepan and bring to the boil. Remove from the heat and place syrup in freezer to cool quickly while you prepare the fruit. 2. Puree the mango chunks in a food processor and set aside. 3. Puree the melon in the same way. 4. Blend mango and melon purees together in a bowl. Stir in chilled sugar syrup, orange zest and juice and place in refrigerator until well chilled, about 30 minutes. 5. Pour into a shallow tray and place in the freezer. When the sorbet begins to freeze around the edges, stir well. Continue stirring every hour for 2 or 3 hours, until the mixture has frozen solid. 6. Cover, and let the sorbet continue to freeze overnight. 7. Let the sorbet stand at room temperature to soften slightly before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
