Summer is fast approaching, and Auckland's been playing pretty lately with endless blue skies and sunshine, allowing for plenty of sun-to-skin vitamin D action. With this warmer weather, my taste buds have been craving cooler refreshing foods, so I've been stacking the freezer with loads of frozen fruits, ready to be whipped into icy smoothies and desserts, with my favourite treat right now being a fruity sorbet.
Sorbet is a frozen dessert that's usually always dairy-free and traditionally made by combining together water and sugar (you could literally make a sorbet using just that!), with fruit added for flavour, as well as to alter the texture - for example, fruits high in fibre, such as bananas, produce thicker creamy sorbets, whereas low-fibre, water-based fruits, will need to be worked differently to get the same thick consistency. The mixture is then churned up in an ice-cream machine, and the outcome is a delicious fresh and fruity frozen dessert, that's perfect to cool off with on a hot summer day.
Now technically, if we play by the rules above this sorbet is a bit of a cheats versions, because it's so quick and easy to make - no ice cream machine needed! It also doesn't require the addition of any extra sugar, and instead the base consists of just blended frozen mango and coconut milk which produces the loveliest and creamiest (yet fruity and light) dessert. To add a bit more spunk, you can added blended frozen raspberries to the top of the mix before freezing, which gives a neat ripple effect and pop of flavour when later scooped, just like a ripple ice cream.
Aside from their delicious tropical flavour, mangoes are a wonderful source of nutrients, especially beta-carotene, a plant-based pigment that's also responsible for giving mangoes their lovely yellow-orange hue. Beta-carotene is converted to vitamin A in the body, which plays an important role as an free-radical fighting antioxidant, in healthy eyesight, skin and immunity.
Mango Raspberry Ripple Sorbet
3 cups of frozen cubed mango (to make life easier buy a bag of frozen mango from your local supermarket freezer section)
1/2 cup coconut milk
1/2 cup frozen raspberries
1. Add to a blender your frozen mango and coconut milk. Blitz until a smooth creamy sorbet is formed. You may need to scrap the sides of your blender down a few times with a spatula. Add the sorbet to a small container, and smooth out the top so it's nice and even.
2. Give your blender a quick rinse, and then add your raspberries, along with a few tablespoons of water. Blitz a few times, until the raspberries have semi-broken down.
3. Add the raspberry mixture to the top of the sorbet and smooth around with a spoon.
4. Place the sorbet in the freezer for half and hour before digging in! Store leftovers in the freezer - defrost on the bench if the sorbet has been sitting in the freezer for a while as it will be really solid.