- 500g/1lb 1½oz caster sugar
- 500ml/1 pint 1½fl oz water
- 2 limes, zest and juice only
- 2 large mangoes, peeled and flesh removed from stone
- 1 large paw paw, peeled and finely sliced
- Combine the sugar, water, lime juice and lime zest in a large pan and place over a medium heat. Cook until all the sugar has dissolved. Allow to cool.
- Place the mango chunks into a food processor with half of the cooled syrup, and blend until smooth. Pour into a shallow container, and freeze in the freezer for two hours. Remove the sorbet from the freezer at regular intervals to stir it until the mixture reaches the consistency of sorbet.
- Meanwhile, arrange the paw paw in a shallow dish. Pour over the remaining cooled syrup and allow it to infuse for at least one hour.
- Serve the marinated paw paw with a scoop of the mango sorbet.