You might have noticed my constant search for suitable allergen-free puddings. As a family we love Swedish Glace ice cream, but I find sorbet to be far more refreshing. Most store bought sorbets available to us may contain nuts or milk, so it was obviously time to make a version at home. I’d always thought you needed an ice cream maker to turn out a smooth grain-free sorbet, but with the mangoes being so tempting at the moment I thought I’d give it a try with just a hand held blender and a freezer to help. Boy, was it simple! Why haven’t I been making homemade sorbets for years? The basic method is a sugar syrup combined with fruit puree, partially frozen then blended and then re-frozen. It may take a few hours to end up with the perfect result, but the finished sorbet is AMAZING and with so little effort. Maybe I don’t need that long dreamed for ice cream machine after all. This variation combines mangoes with lime, surely a killer combination, and perfect for these first signs of spring.
- 2 ripe mangoes, peeled, stoned and pureed
- juice of 1 lime
- 150g caster sugar
- 200ml water
– In a saucepan, dissolve the sugar into the water to make a sugar syrup. – Whisk in the mango puree and lime juice. – Pour into a container, place a lid on top and partially freeze (about 1 hour) – Whizz up the half-frozen mixture with a hand held blender or a food processor. – Place back in the freezer until fully set (at least a couple of hours) – Remove from the freezer a few minutes before serving.