mango sorbet

mango sorbet (6)Not gonna lie, I’m writing this now not feeling very summery at all. I’m in bed with a sore throat and headache, feeling very sorry for myself, it’s rained for most of the day and I may have been chased across a field by a herd of cows during my lunchbreak. However all this gives me full licence to catch up on several episodes of Love Island this evening, so… it’s not all bad. mango sorbet (3)Mangoes were on offer a few weeks back and I was on a roll from my Ben & Jerry’s style cookie dough ice cream, so it was time to give sorbet a whirl. Compared to the faff of making a custard, this is much easier. Just sugar + water + fruit. You do need a blender and a strainer to get the bits of pulp and seeds out, but that’s it – oh, and freezer space! mango sorbet (5)

Mango Sorbet

If you’re using an ice cream maker with a bowl you need to freeze beforehand, make sure to do that before you start.

This recipe is from The Telegraph 


  • 200g caster sugar
  • 250ml water
  • 1 lime {zest and juice}
  • 2 large mangoes {peeled and chopped into small pieces – approx. 775g}


Pour the water, sugar, lime juice and zest into a saucepan and heat on low until the sugar dissolves and the mixture is clear. Set aside to cool.

Blend the mango chunks with the sugar syrup. If you’ve got a small blender, do it in batches.

Strain the mixture through a sieve.

If using an ice cream maker, pour the mixture in and leave to churn – following the mixer’s instructions. Otherwise, just pour into a container and chill in the freezer.

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