Mango Sorbet

• Place the mango cubes in a food processor and puree. Add the syrup and lime juice. Puree until it turns smooth in texture.
• Place the sorbet in an ice cream maker. Freeze it well.

Mangoes have a characteristic creamy and rich taste and texture that blends well with the lime in this recipe. Ensure that the sorbet does not become too hard when you store it! In case you plan to store away the sorbet for some time, you could try adding some liquor (preferably with a high alcohol content) to it. The alcohol will help lower the freezing temperature, keeping the sorbet softer.

You could also use corn syrup instead if you do not wish to use alcohol for the same result. Of course, it won’t be as effective as the alcohol when it comes to preventing your sorbet from becoming icy, but it certainly helps.

Trivia

• The word “sorbet” is derived from “sherbet”. England began importing “sherbet” powder made from dried fruit and flowers mixed with sugars from the Ottoman empire in the 17th century.
• It is believed that mangoes were first grown about five millennia ago in India. Mangoes are native to southern Asia particularly India and Burma. From here, it spread itself to Malaya, eastern Asia and subsequently to eastern Africa. The delicious Mango made its entry into California in the year 1880!