Erin FoxSweet Treats with Erin Fox
My favourite ice-cream had always been mint choc chip until I tasted mango sorbet on holidays when I was 13 years old. I couldn’t imagine a more wonderful flavour and was greatly disappointed when I couldn’t find any in the freezers of the supermarkets back at home.
Investing in an ice-cream maker has allowed me to whip up any flavour I like… or rather all the mango sorbet I like! Summer isn’t too far away but far enough that I couldn’t wait to make sorbet so here is my twist on the mango sorbet from my summer holidays.
Tinned mango strained of its juices can be used in place of fresh mangoes and frozen raspberries can also be used instead of fresh raspberries. You will need:
l 150ml lime juice (using 3 or 4 limes)
l punnet of fresh raspberries
l 500g of freshly chopped mango
Roll the limes before cutting in half to allow the juices to release. Squeeze the juice from the cut halves and measure out 150ml. Peel the mango and cut the flesh from the stone. Dice the flesh and place in a food processor with the lime juice. Blitz until smooth and then pour the mixture into the ice-cream maker.
Tinned mango
If using the tinned mango, roughly chop before blitzing. Churn for 35 minutes and then scrape into a plastic container. Gently fold in the raspberries so as not to crush them too much. Freeze until solid.
Remove from the freezer and place in the fridge for 20 minutes to soften before serving.
If you don’t have an ice-cream maker, freeze the sorbet in a plastic container for one hour. By then it will have started to freeze around the edges. Mash the sorbet up into the liquid centre with a fork and return to the freezer. Repeat every one to two hours until soft set and then freeze until solid.
Scoop into sundae glasses or ice-cream tubs and scatter with some fresh mint leaves and a sprinkling of lime zest.
Place one scoop of the sorbet into a tall glass and top with lemonade for a soda sorbet float. For a grown up soda sorbet float, use a dry sparkling white wine instead of the lemonade.
Ice pops
For mango and raspberry ice pops, omit the lime juice and pour the pureed mango with the raspberries into ice lolly containers. Insert wooden lolly sticks and freeze until solid.
Without the lime juice, the consistency will be different to the sorbet. Remove from the freezer and leave outside the fridge for 20 minutes before serving.