Directions

To Make Sorbet

1. Bring the mirin to the boil with 100ml of water. Boil down to a syrup consistency, which will take about 5 minutes. Turn off the heat and allow to cool.
2. Peel and dice the mango, mix in the mirin syrup and blend until smooth.
3. Pour the mango mixture into either a shallow dish or half round moulds, and place in the freezer for at least 12 hours. Stir a few times during freezing period. Or if available, use an ice-cream maker and churn until it reaches sorbet consistency.

To Make Mango Coulis

1. Place all ingredients for coulis into a small saucepan and cook on low-medium heat until mango is soft.
2. Blend until very smooth and then run the mixture through a mesh strainer to remove any mango fibres and ensure a very smooth coulis.
3. Transfer to a small container and refrigerate overnight.

To Serve

1. Remove the sorbet from the freezer and allow to soften for a few minutes. Remove from the mould, or using a wet spoon take a scoop of the sorbet.
2. Swirl some swirls of coulis onto the plate and top with the fruits of choice. Dust with icing sugar.