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…