Mango sorbet

I like ice-cream and sorbet, but I'm not a huge fanatic. I couldn't really eat it in winter, and I couldn't have it every day in the summer either. My favourite flavours are chocolate and coconut. Last summer I had a go at various chocolate recipes (see here), I have yet to find a delicious coconut ice recipe that is doable at home in a cheap machine (though the ice-cream maker attachment for KAs is now available in Europe, something worth considering, Mother's Day is coming up after all...)

I am now officially on a diet, to the point of boring anyone, and believe it or not, this diet allows you two scoops of sorbet, twice a week, woohoo! It makes the protein/veg ONLY lunch combo bearable to know that delicious homemade sorbet is the treat to look forward to in the evening. And it is something to look forward to preparing in the kitchen, other than steaming leeks or broccoli for one's lunch and dinner. Baking is out of the question, though one may have a portion of fruit tart or crumble once a week. So sorbet-making could become the new baking...at least in my kitchen.

I know what may come to mind on seeing this pic : you think I've used mangoes that were already binnable. Nope, I just used "whole" sugar, akin to muscovado or dark brown, but even tastier and in the shape of powder or fine granules. So it colours the ice, yes, but it's good for you and gives another dimension to desserts (or tea even).

I have adapted this recipe from Tessa Kiros's lovely book Apples for Jam, she uses regular sugar and lime juice and zest, but I was already in luck to have found gorgeous ripe mangoes (the ripe part is not so easy to track, these originate from Kenya and are also fiber-free).

I had two smallish mangoes, weighed whole at 800g.

Peel, stone and cut the flesh in chunks.
Mix in 80 g sugar, here "whole" sugar. Add the juice of about half a lemon. Cover and refrigerate overnight.
The next day, purée everything in a blender. If necessary, top up with some water until you get 500ml of purée, then put into a freezable container with a lid (here, recycled baby food cups). Freeze. Remove from the freezer every hour or so and mix thoroughly with a fork. Do this three or four times, then leave your ice to firm up until you're ready to indulge your deprived sweet tooth.

(NOTE: the original recipe calls for mangoes totalling 1,2 kilo and 110g of white sugar)

Of course you can use your ice-cream maker. This sorbet is delicious and very exotic. I am quite sure that if you chuck it in the blender with some rum and more lime juice, as well as a dash of Cointreau, you'll end up with the best frozen mango daiquiri ever...