When the Alphonso mango is in season, this sorbet is unmissable. Hailing from India, these fruits are rich in flavour, colour and aroma and are thought to be the best variety of mango, giving this sorbet an indulgent edge. Mangoes are also packed with nutrients, earning them their “super food” status.
Ingredients (serves four)
410ml spring water
Juice of half a lemon
160g organic caster sugar
450g organic Alphonso mangoes (about 2 mangoes), peeled and chopped. If you can’t get hold of any Alphonsos, make sure the fruit you use are soft and ripe.
In a saucepan over a medium heat, gently warm 160ml of the water until it reaches boiling point, then remove from the heat
Add the lemon juice and stir in the sugar until it dissolves. Let the syrup cool for 30 minutes. Put the chopped mango and remaining water in a food processor and purée, or use a hand blender
Add the cooled syrup to the mango mix and blend again until combined
Pour the mix into an ice cream maker and churn until frozen*
The sorbet is best served right away, or can be stored in the freezer for three to four days
*Note: If you don’t have an ice cream maker, use the following method:
Pour the prepared mixture into a freezer-proof box and place in the freezer. After an hour, remove from the freezer and transfer the contents to a bowl and whisk well to break up any large ice crystals. Return mix to the freezer. Repeat every hour until the sorbet is frozen.
Adapted from Gelato by Adriano di Petrillo (Ryland Peters & Small, £14.99)
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