Vietnam is a very biodiverse country due to it's length, therefore many fruits are available to the Vietnamese people. One of which is the mango which is used in savoury foods (in rice dishes) as well as sweet. This mango sorbet recipe is simple to make and doesn't need an ice cream maker.
Ingredients:
500g frozen mango chunks
1/3 cup sugar
1 lime zested
1 1/2 tablespoons lime juice
1 tablespoon honey
1/3 cup water
Let the mango thaw out of the freezer for about 30 minutes before you make the sorbet. Mix the rest of the ingredients in a small jug or bowl.
Put the thawed mango and the syrup you've made in a large bowl and use an immersion blender to puree it all together.
When it's as smooth as you can get it, pour it into a metal loaf tin. Cover and freeze for about an hour.
Check it after the hour is up and give it a stir if it's freezing unevenly. Cover and freeze for a further hour or so until it's set. Let it thaw for 15 minutes before you serve it.
This was my first time making sorbet and I was pleased with how it turned out. The mango flavour was really strong but there was also a hint of lime running through it. The texture was soft and syrupy as it started to melt. Very cool and refreshing which would be perfect if the heatwave comes back!
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