Sunshine in a bowl: mango sorbet

mango sorbetSummer is well and truly over so what to do when you can’t find sunshine outside? Just get some on your plate! This was the perfect ending to a very successful thai cooking workshop (my kitchen was the backdrop, the chef a bubbly laotian colleague of mine and the food totally yummy!) and a great excuse to test my new pride and joy: our kitchen aid, including the ice cream maker. Finally, it’s another way to eat more cardamom, anything I can add that spice to just makes me happy. I looked on the internet to find a great recipe and in the end decided to go with my own blend. Here’s how to make it:

Cut 2 mangos in chunks, add 150 g icing sugar, the juice of 2 limes and the crushed seeds of 5 cardamom pods (optional of course, you can just leave them out or add any flavour you prefer with mango, such as mint leaves for example) and mix to make a smooth puree (you can also do this in a food processor of course).

Transfer to an ice cream maker and churn to freeze according to the instructions of the manufacturer (it only took 20 min in my kitchen aid bowl). Transfer to a container and put in the freezer until you are ready to eat it. That’s it!

Don’t have an ice cream maker or the patience to freeze this stuff for a couple of hours? You can also use a short cut: just buy frozen mango in the supermarket and take it out of the freezer 10-15 min before you want to eat your sorbet. Mix it and serve: you now have a 100% fruit sorbet that is good for you and your diet! If you want you can add some sugar, lime juice … but you will notice it doesn’t need it. This also works with any other type of frozen fruit, such as forest fruit or raspberries. Enjoy!

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