Amanda Laird: Mango sorbet with sesame ginger wafers

Mango sorbet with sesame ginger wafers. Picture / Babiche Martens

Serves 4

3 mangoes
1/2 cup caster sugar
1 cup water
1 Tbsp lemon juice

WAFERS

120g butter
200g caster sugar
2 tsp honey
1 tsp ground ginger
150g plain flour
2 egg whites
Sesame seeds

1. Peel the mangoes and slice the flesh away from the stone. Boil the sugar and water for 15 minutes or until syrupy. Cool.

2. In the bowl of a food processor, pulse the mango with the lemon juice then slowly pour in the syrup. Freeze.

3. For the wafers, cream butter and sugar until pale then add the honey, ginger and flour. When blended, add the whites and stir until combined.

4. Line a baking tray with greaseproof paper and using the back of a spoon, form wafer mix into thin circles. Sprinkle with sesame seeds and bake for about 10 minutes or beginning to colour.

5. To serve, remove the sorbet an hour before serving to allow it to soften, scoop into bowls and serve with the wafers. Optional garnish: finely diced strawberry and mango.