Easy Recipe: Mango Sorbet

I don’t know about you, but when it’s a heatwave I find myself craving fuity things so much more than chocolate or vanilla. That’s why sorbet is my favourite go-to at the moment. Rather than buy some, this time I thought I’d try making some at home. I used a recipe from BBC Good Food again, and, while it’s easy to do, it isn’t a recipe that you just make and then leave until you’re ready to eat. It’s one that you have to come back to over a few hours, so I recommend only doing this when you have an afternoon at home.

Ingredients

3 large mangoes

200g caster sugar

200ml water

1 lime

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Method

Peel the mangoes with a vegetable peeler to get rid of the skin on them. When they’re skinned, cut as much mango away from the stone as possible, and dice up into chunks. Put the chunks in a food blender or processor.

Before blending, add the sugar, water, and squeeze the juice from the limes into the mix. Blend together for a few minutes until the mango is smooth and the sugar has disolved. You can test to see if it’s ready by rubbing a little of the mixture between your fingers – if it still feels gritty just give it a blend for a little longer.

Once you’re happy it’s completely blended, pour the mixture into a container, and put flat in the freezer. Leave the mixture there for a few hours.

After that time, scrape the mix back into the food processor, and whizz until it makes a slushy consistency. If it’s a bit too solid when you first get it out the freezer, just leave it sat at room temperature for 5-10 minutes. When it’s finished, pour it back into the container, and put it back in the freezer.

After an hour has passed, repeat the re-whizzing step, and freeze again for another hour or two. After this time your sorbet is ready to eat.

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