This is the simplest recipe in the world.
I share it with you because it’s so easy and delicious it’d be a shame not to have it in your repertoire.
It’s basically fresh mango and a syrup (water and sugar) that you churn in an ice-cream maker. You can make it into a granita if you do not own this kind of machine. You simply pour the sieved mango pulp and syrup mix into a tray which you freeze. You then scrape the frozen sorbet with a fork and serve this in martini glasses.
I cannot remember where I bought this ice-cream spoon. I always kept it at the far bottom of a deep cupboard being scared of ruining it. But for a few weeks, I have changed my way of seeing things completely. I reorganised my kitchen, emptied all the cupboards, sorted out what I wanted to keep, and which object should start a new life in another household.
The trigger was the decision to unclutter my very very crowded kitchen by buying a few tall and low cupboards from Ikea. This allowed me to make my kitchen beautiful again, to pull out incredible treasures, to rediscover my french-fries-with-only-one-spoon-of-oil machine, my Dutch pancakes machine, my ice-cream compressor and this marvellous spoon.
This is when I decided that life being short, what is the point of keeping the “good plates” in the cupboards and the arty spoon hidden somewhere. So I got gave away my basic white plates, bought incredibly colourful French plates, places my fruits on my bench in handmade ceramic treasures, I unearthed my crystal martini glasses (above) Wendell and I bought in a fabulous antique market in Antwerp.
Since then, life has been much more beautiful. And to celebrate, we invited 13 people over and made a feast including this simple sorbet which I have been making for years.
- 250g water
- 150g sugar
- 480g of mango flesh (it doesn't matter if you use the furry bits)
- (juice of 1 lime - optional)
- (1 or 2 egg whites - optional)
- Make a syrup by simply bringing the water and sugar to the boil. Cool down until cold.
- Place mango flesh and lime juice in a food processor (I use the large bowl of the Magimix food processor). OPTIONAL: You can add 1 or 2 egg whites then, it makes the sorbet fluffier :)
- Pass through a sieve to get rid of the furry bits, scraping with a spatula.
- Mix with cold syrup and pour into your ice-cream machine.
- Let it rest in the freezer for 1 hour before eating if you can resist its fabulous smell and texture. Keep it with plastic film over the sorbet (touching the surface).
So this is it…
I would love to see photos of your newly organised kitchen. I am guilty of terrible over cluttering!
Recipe looks lovely too!
Hahahaha :) Well the exterior kitchen is not a work of art…. far from it. It’s Celadon green, shiny and installed on the decking of our little shack. I’m probably too ashamed to show it!
And my kitchen is super clean and tidy but it still is a horror from the 70ies which I painted in white with my spray gun :))) It’s something…
i adore your ice cream spoon! and i couldn’t agree more, life’s too short to keep the lovely stuff in cupboards.
i’ll probqbly make a kind of ice cream bomb for christmas with different flavours, and your mango sorbet might well be one of them! it looks so good! xx
s.
Hello my lovely,
So nice to hear from you here. I can’t wait to see your ice-cream bomb. There is a huge list of recipes I want to make from your blog… Do you have the recipe of your famous bean paste with lemon?
I’m waiting for your visit to Australia :)
x
Flo