The Community Table Recipe: Mango Sorbet
In the throes of summer, I could eat ice cream for dinner every day. This mango sorbet is a refreshing, and less guilt-inducing, treat that only required three ingredients. Easy to make and so delicious, it’ll be in my freezer for the next few months! Mangoes are the star of this so make sure yours are ripe and fragrant.
Cut the mangoes into chunks, removing as much flesh as possible from the pit. Place in a bowl with the sugar, lime juice and zest, and leave to sit in your fridge for a few hours, preferably overnight.
Next, you’ll want to puree the chunks and liquid. Blend until somewhat smooth. If you prefer silky sorbet, you can strain the puree. Taste and see if you need to add any sugar. Cover the puree and place it in the freezer for an hour.
If you have an ice-cream maker, you can go ahead and churn it according to the manufacturer’s instructions.
If you don’t, it’s time to get to whisking! Mix the sorbet with an electric mixer, scraping down the sides, for about a minute. Throw the mix back into the freezer, this time for 2-3 hours. You’ll want to mix it again and then leave it to set in the freezer. You can mix it once more, after an hour, if you think it needs extra fluffing. Garnish your sorbet with mint, lavender flowers, or whatever you’ve got growing in your herb garden. Bon appetit!