REFRESHING MANGO & LIME SORBET

I realise that not everyone reading this lives in the tropics like we do, and may not have access to the bounty of luscious, fresh mangoes we have here in Southeast Asia. But what I love about this recipe is:

1. You can substitute any soft summer fruit I guess, like berries, melon, papaya, peaches, nectarines - maybe even avocado for something completely different.

2. if you have a blender, it's so easy and

3. it's out-of-this-world delicious.

I added sugar to mine but I'm not even sure that's necessary so you can try it without sugar and just rely on the natural sweetness of the fruit. That could work.

If you're feeling adventurous - and a little but naughty - you could even add some of your favourite liqueur. I might try that next time. Lime margarita sorbet sounds just about perfect. Or a blueberry mojito sorbet? In the meantime...

INGREDIENTS

3 large ripe mangoes

150g caster sugar

2 limes, juiced

METHOD

Peel the mangoes with a vegetable peeler and cut and scrape away as much of the flesh as you can. Put in your blender (or food processor).

Add the sugar and lime juice and blend for a few minutes until the sugar has dissolved into the mango flesh and the mixture is lovely and smooth. If it still feels a bit gritty, give it another whizz.

Pour into a container (I used a metal one but I'm sure any freezer-safe one will do), cover it with either a lid or some aluminium foil and place in the freezer for a few hours until it's set but not hard as a rock.

Scrape the sorbet back into your, now cleaned, machine and whizz again until you have a slushy mixture.

Pour back into your container, cover and re-freeze.

If left for a long time, this literally sets so hard it's difficult to scoop out and serve. But fear not, just leave in room temperature for five or ten minutes and it will be ready to go. And you can re-freeze again and again.

This will keep covered in the freezer for up to three months but, believe me, it's so delicious, it probably won't last three days!