Mango sorbet
Well. This must be THE easiest recipe I have ever tried. So easy, in fact, that I didn’t even think of putting it up here because…come on, it’s too easy! But then I thought that, just as I had found the recipe and then upped it a little, someone else could come looking for the same and not find it because I hadn’t shared..
So here goes. The easiest, most scrumptious mango sorbet recipe.
This is where you’re going to have to do a little work. The sorbet, to be a sorbet and not a lump of frozen mango, has to be stirred every 30mins. That is: put an alarm on and every half an hour take the sorbet out of the freezer, mix, taking care to scrape the already frozen bits away from the sides and bottom (those are the ones that freeze first) and then put everything back in the freezer. I did this for five times (so 2.5 hours) before the consistency was what I was looking for. Again, it’s very subjective: you might like it more or less frozen.
Et voilá! Told you it was easy, didn’t I?
PS this is a mango sorbet. But you can use any other fruit you want with this recipe… try bananas. Or strawberries. Or a mix…. Happy cooking!
Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
fullofdaisies.com 