Mango and Lemongrass Sorbet

1 cup water
1/2 cup sugar
3 tablespoons finely sliced lemongrass
3 mangoes
juice and zest of 1 lemon
2 teaspoons finely grated ginger

Place the water, sugar and lemongrass in a saucepan and simmer for five minutes, then chill.

Slice the cheeks off each side of the mango, as close to the stone as possible, and scoop the flesh from the peel. Remove any remaining flesh from the stone. Place the pulp in a blender with the lemon juice and zest and the ginger and process. Chill.

Strain the lemongrass from the syrup and mix with the chilled mango pulp. Place in an ice cream machine and blend until frozen and smooth then place in the freezer in a sealed carton.

If you don’t have an ice cream maker, place the mixture in a metal tary and freeze, forking it up periodically till you have a smooth consistency. Place in a sealed container.

The sorbet may need a little time to temper in the refrigerator before serving if it has turned very hard.