It’s not often that something so simple turns out so well that you can’t help feel a little proud. This recipe has very similar origins to my Red Grape & Rosewater Sorbet, being made of only 2 ingredients, and can be turned out in a matter of minutes with very minimal effort! The way the food processor obliterates the most unpromising frozen chunks of fruit into smooth & creamy sorbet is a little magical, and completely perfect for the upcoming summer. This week alone the temperature has climbed above 25ºC, taking me totally by surprise. It seems only yesterday that winter was doing its worst, but no complaints from me! So before the summer vanishes, enjoy my mango & lime sorbet – the easiest of summer desserts, outside in the sun.
Serves 2 (or 1 hungry person)
- Mango. 1
- Lime. 1/2
Cut the cheeks off the mango, peel & chop all the flesh into chunks. Line a baking tray with clingfilm and spread out the mango over the tray. Freeze for several hours, or until frozen solid. (Either store in a zip-lock freezer bag for future use, or continue on to make the sorbet below.)
To a food processor add the frozen mango and the juice of 1/2 a lime. Blend for several minutes until smooth & clumping together nicely. Scrape and pile up into a bowl (or bowls if you’re generous enough to want to share!) and enjoy, preferably drenched in glorious sunshine.