What better way to enjoy the sunshine than with a fruit that to me embodies the tastes of summer like nothing else: mango. The following sorbet is based on a formula that I found in the book Gelato! by Pamela Sheldon Johns: she purees the fruit she wants to use with 1 cup of water and 1/2 cup of sugar. Yep. That’s it. Refrigerate, then pop it into your ice-cream machine and – hey, presto – you’ve got yourself a delicious tub of fruit sorbet.
Mango Sorbet (serves 4)
- 2 ripe mangoes
- 1 lemon
- 1 cup water
- 1/2 cup caster sugar
Peel and cut the mangoes and put them into a deep bowl or your blender. Add the lemon juice, sugar and water and blend well. We used a moulin to make sure there weren’t any lumps in the puree before putting it into the fridge for an hour or two.
Pour the mix into the ice cream machine and let it do its magic. Enjoy the sorbet while it is still warm and sunny outside …