Mango sorbet

I love sorbets; they highlight the fruit, bringing out nuances in their flavour. This sorbet is no exception. India has 100s of varieties of mangoes that have been cultivated, bred and hybridised from the early Maurya period through the Mughal period. Here is a fascinating articles on the history of mangoes in India. I used a variety of mangoes in this recipe, including Himayat, Sidoori, and Baganpalli, so that I could achieve a mix of robust flavours, sweetness, sourness, and a full mango experience. You are welcome to make this with a single mango variety of your choice.

This sorbet was bursting with the flavours of a hot Indian summer, bright and sweet with hints of tart from the lime. I could eat a tub of this sorbet in a sitting!

This is my go-to book for ice cream, sorbets, and everything frozen. The recipes are always fabulous. I sometimes have to hide this book, so I do not make too many goodies. If there is one ice cream book you need, this is it!

For more fabulous recipes from this cookbook, click here.

Ingredients:

3 cups mangoes, peeled and roughly chopped

1/2 cup sugar, or to taste

1/2 cup water

4 teaspoons lime juice, or to taste

1 tablespoon dark rum or whiskey, the good stuff

Pinch of salt

Puree the mangoes and sugar to help it dissolve into a smooth liquid. Add the remaining ingredients and mix well. Taste and adjust for sugar, lime or whiskey.

Chill for 1 hour. Churn the ice cream in your ice cream maker according to the manufacturer's instructions.

Serve as is, with chopped mango pieces on top, or drizzled with a bit of extra rum or whiskey.