The days are getting longer and with them the time I spend in the garden. There is much to be enjoyed these days for me, especially after the humid and wet spring we’ve had in Southern England this year. The first ripe strawberries are appearing, most herbs are at their peak and the first dahlias are just about to bloom. The garden couldn’t look more inviting. We spend a lot of our evenings outside and take our dessert outside to enjoy in the midst of buzzing bees and flowers. This mango sorbet without added sugar is one of my favourite treats. I usually serve this fresh after a big, spicy meal or barbecue.
Many people wrongly believe that mango is pure sugar and no vitamins though this couldn’t be further from the truth. In India they call it the “king fruit” as it has a lot of pro-biotic dietary fiber, vitamin A and potassium, in fact it is one of the fruits that should be a staple in your diet if you have them easily accessible.
It is important that the mango is properly ripe for this mango sorbet to be a success. As it has no added sugars you will need the sweetness from the mango to make the flavours complete. I like to leave my mangoes for a while under a mesh cover in the kitchen until they are soft and smell sweet. When the skin looks slightly wrinkled you know that they are ready to be used.
When they are this ripe they are also very juicy. Peel them over a bowl and cut them on a plate not to waste a single drop of their goodness. Transfer the cleaned fruit chunks and the juice that gathered in the bowl and on your plate into a food processor or high speed blender. Add about 1 tsp of lemon juice per fruit to preserve the colour. Process until you are left with a very smooth mango puree and resist eating it as is – I struggle immensely with that.
Pour the puree into an ice cream machine and let it run for about 5 minutes or alternatively follow the instructions of the ice cream maker manual. Once it reached a really thick consistency that resembles a frosty smoothie you can fill it into a freezer friendly container and freeze for a minimum of 5 hours – however you will get the best results if it is left overnight. Alternatively you can pour it directly into the container and take it out of the freezer every 15-30 minutes and give it a good stir. Enjoy your mango sorbet as is or add fresh fruits or aromatic herbs.
- 1 kg (2lb) mango, cleaned
- 4 tsp lemon juice (optional)
- Peel and cut the mango into chunks. Add them to a food processor or high speed blender and process until very smooth.
- Pour the pulp into an ice cream machine and churn. Follow the instructions of your ice cream maker.
- Pour the mass from the ice cream machine into a freezer friendly container and cover with a wax paper. Freeze for at least 3-5 hours but you will get the best results if it is left overnight.