Mango sorbet

You're just three ingredients away from a zingy, refreshing treat...

Barely a recipe, more a reminder, make this sorbet and keep it in the freezer, ready to whip out on hot days when ice cream sounds good but a tub of Calippo sounds better.

3 ripe mangoes
200g caster sugar
2 tbsp lime juice

Yep that really is it! Sometimes I add a squeeze of honey and a pinch of salt, but it’s not neccessary.

The hardest part of this super-simple mango sorbet recipe is getting the meat off the mango. I use a potato peeler to remove the skin, then a knife to cut slices off of each side at various angles until you hit the stone and can cut no more.

Put the mango flesh into a blender along with the sugar and lime juice, as well as 150ml water (I’ve used orange juice before and that was great too). Blend until the sugar has completely dissolved and the mixture is smooth with no grittiness. This should take a few minutes, but go as long as you need to.

Pour into a a freezer-safe container and freeze for 2-3 hours. Then, take it out and give it 10 mins to defrost a little, before scraping it back into the blender and whizzing into a slush puppy consistency. Pour it back into the freezer container and freeze for another 1-2 hours. Then, whizz it up again and freeze for at least an hour before serving.