220 gm (1 cup) caster sugar145 gmliquid glucose (see note)10 cmpiece of ginger, cut into julienne5kaffir lime leaves, coarsely torn2 tbsplime juiceMango syrup550 gm (about 2 large mangoes) mango flesh, coarsely chopped120 gmlight palm sugar, crushed60 gmcaster sugar50 mllime juice
Combine sugar, glucose, ginger, lime leaves, lime juice and 3 cups water in a saucepan. Stir over medium-high heat until sugar dissolves. Bring to the boil, remove from heat, cool to room temperature and strain into a 7.5cm x 23cm metal cake pan and freeze overnight.
For mango syrup, combine ingredients and 1 cup water in a saucepan over medium heat, stirring until sugar dissolves. Bring to the boil and cook for 10 minutes. Remove from heat, strain through a muslin-lined sieve into a bowl, discarding solids and cool completely. Makes about 2 cups.
To serve, shave ice using a sharp knife, spoon into bowls and drizzle with syrup.
Note Liquid glucose is available from the
baking section of supermarkets and health food stores.