Mango Sorbet

Ever since Sienna started on solids at six months of age she’s had a thing for mango. When she was that little I would let her go to town on the cubes of mango cut from the cheeks. More would slip out of her chubby little fingers and onto the floor than would land in her mouth. Watching the level of concentration required to get just one of those cubes eaten was fascinating and funny to watch. Before long she was asking for more so I’d let her suck on the seed until it either slipped from her clutches or it was denuded of all its orange flesh.

The whole operation was a complete mess and it didn’t take me long to realise that if I put her in the bath with the bowl of mango it was a simple case of hosing her and the bath down at the end.

Things are a little more sophisticated these days with the advent of the ice-cream churner. Coinciding with peak mango season and trays going for as little as $15 each this last week, it’s a no-brainer to give mango sorbet a try. I had no idea that the key to smooth sorbet was the addition of egg whites; they prevent it going rock hard in the freezer. You could leave egg whites out if you like and the worst that would come of it is that you have to use your biceps a little more.

While a bowl of mango sorbet may not be entirely mess-free, hosing down is now an optional extra.

Mango Sorbet
Makes approx. 1L

½ cup sugar
½ cup water
4 large ripe mangoes
¼ cup fresh lemon juice
2 egg whites, beaten lightly (optional)

Combine the water and sugar in a small saucepan and stir over medium heat until the sugar dissolves. Bring to the boil, remove from heat and cool.

Peel the mangoes and roughly chop the flesh. Puree mango flesh in a food processor or blender until smooth. Add cooled sugar syrup and lemon juice and process until combined. Stir through the egg whites if you are going with them.

Pour the mixture into an ice cream maker and churn, following the instructions. Store in a covered container in the freezer.

To make without an ice-cream maker, pour the mixture into a shallow metal tray, cover and place in the freezer. Remove just before it sets and chop and process the mixture until smooth. Return the sorbet to the container, cover and freeze until firm.