Mango Sherbet Recipe

• 450 g Mango Pulp
• 1 tbsp Rose water
• 500 ml Milk
• 1 tsp Cardamom (ground)
• 4 tbsp Castor Sugar
• 300 ml Water (cold)

• Mix mango pulp. Half the quantity of milk, cardamom, sugar and rose water into a liquidizer for a few seconds.
• Pour this into a large container or a jug and mix the remaining milk and water.
• Chill them for 2-3 hours.