User Guide

MANGO SORBET
Serves 4
½ cup Sugar
½ cup Water
4 large Mangoes, peeled, deseeded & frozen
Place sugar and water in a small saucepan over a low heat until dissolved. Increase heat to high
and bring to the boil. Cook, without stirring, for 5 minutes. Set aside to cool and place in the
fridge overnight. Place all ingredients in the blender, and blend on low speed. Gradually increase
the speed to maximum, and use the tamper to push the ingredients down on to the blade and
blend completely.
Do not over blend, as the sorbet will start to melt.
STRAWBERRY & CHOCOLATE DESSERT SAUCE
1 punnet Strawberries
½ cup Water
1 tbsp Sugar
2 tbsp Cocoa powder
100g Dark chocolate
Place strawberries, water, sugar and cocoa in the blender jug and blend on low speed. Gradually
increase the speed to maximum until all ingredients are well blended. Add to a saucepan on low
heat with the chocolate and stir until melted. Serve immediately, or store in the fridge in an air
tight container. Reheat to serve from the fridge.
WHIPPED CHANTILLY CREAM
300ml Thickened cream
3 tbsp Pure icing sugar
1 tsp Vanilla extract
Place all the ingredients into the blender jug and blend on low speed. Gradually increase the
speed to maximum and blend for 5-10 seconds or until desired consistency is reached. Do not
over whip.