Mango Sorbet with Ginger and Cardamom Sherbet

method:

• Heat the water and caster sugar together in a pan, stirring until the sugar dissolves. Chill in the fridge one hour. Place the flesh of two large mangos in a jug and purée using a stick blender. Add the sugar syrup, the lime juice, Cointreau, Tabasco, 1 tsp ground cardamom and a pinch of salt. Whiz again.
• Pour the smooth mixture into an ice-cream machine and churn until frozen. If you don’t own an ice-cream machine, pour it into a plastic container and freeze for an hour, then mix thoroughly with a fork, repeating this process after another hour of freezing to achieve a smooth sorbet. Serve with a small dish of sherbet flavoured with 1 tsp each ground cardamom and ginger.