"Mangos are abundant in Latin America – I can still remember the horror at seeing piles of them rotting on the ground on Little Corn Island in Nicaragua. I guess it's like having an apple tree here in the UK but I just couldn't believe that anyone could let them go to waste! Anyway this recipe is incredibly easy to make (you don't even need an ice cream maker) and is a constant feature in our freezer during mango season. It's refeshingly cooling on a hot summer's day (well, we can dream) or just a nice treat after a meal. My top tip would be to try and get hold of the ripest mangos you can. Serve with some fresh chopped mango, mint leaves or strawberries... yum!"
- Prep: 1 hour, 15 minutes
- Total time: 1 hour, 15 minutes
- Recipe serves: 6
- 200g caster sugar
- 150ml water
- 3 large, ripe mangos
- juice of 11/5 limes
- 1 egg white
- Dissolve the sugar in the water in a pan over a low heat and once dissolved, allow the syrup to cool.
- Peel and slice up the mangos. Blend in a food processer or blender until smooth.
- Scrape into a glass or plastic bowl and stir in the lime juice and sugar syrup until completely blended. If you have an ice cream maker, leave the mixture in the fridge to cool for 30 minutes. If not, freeze for 2-4 hours until almost solid.
- If you have an ice cream maker, scoop the mixture into it and add the egg white. Blend for 20-30 minutes until it has thickened to the desired consistency. You can then either serve or return to the freezer for later. If you don't have an ice cream maker, scoop the mango mixture into a food processor and blend until soft. Pour in the egg white and blend until combined. Then return the mixture to the bowl, cover and freeze until it's firm.
- Serve on its own with a sprig of mint or with fresh fruit.
home-made sorbets tend to set quite solidly so you might want to transfer it to the fridge for ten minutes or so to soften up before serving.