Mango and Lime Sorbet

Further to my (much) earlier post about mango chutney being my only successful mango-based culinary adventure, this turned out not to be entirely true- as I found out when I made this sorbet for the first time.

Mango and lime, like avocado and bacon or chocolate and chilli, were made for each other. I have a bit of a lime fetish anyway, but I like the way it reins in the slightly cloying sweetness of the mango. In fact, it wouldn’t hurt to add the zest and juice of an extra lime to this.

Ingredients:

  • Three or four ripe mangoes
  • Icing sugar
  • Two large or three small limes- zest and juice
  • One egg white

Peel and stone the mangoes and weigh the prepared flesh. You will need a third of this weight of icing sugar.

Purée the mangoes in a food processor or blender or with one of those blender wand things and pour into a bowl. Sift in the icing sugar and mix it in well (you might need a whisk to get rid of lumps). Mix in the lime zest and juice.

In a separate bowl, whisk the egg white until it forms stiff peaks and fold this carefully into the sorbet mixture until everything is mixed together.

Pour the sorbet mixture into a tub with a lid and put in the freezer. Every hour or so, get the sorbet out of the freezer and churn it with a spatula to get rid of large ice crystals. You could also use an ice cream maker for this, although you might need to halve the amounts depending on how small your ice cream maker is.

Use an ice cream scoop dipped in hot water to serve.

When life gives you mangoes, make mango chutney

When Owen worked in a smoothie bar, he used to bring home all the old mangoes when they’d outlived their time on the fruit display at the front of the bar. I always thought it was a bit odd that they didn’t actually use these mangoes in the drinks and bought in boxes of mango purée instead, but I guess it would be a bit of a hassle peeling and chopping loads of fresh mangoes. Anyhow, the free mangoes were all very good, but there’s only so much fresh mango two people can eat without getting fed up with it. So, I looked for alternative uses for all these slightly wrinkly looking mangoes which were cluttering up my kitchen. I’ve tried all sorts of things, including mango jelly (which was my first attempt at making proper jelly and didn’t turn out very well) and mango cake (which was a disaster- just an absolute mess). The only mango-based cooking venture that’s really been a success for me is mango chutney, of which I’ve made countless batches since finding out how to make it. The recipe below is my version of one I found on the BBC Food website (read it here, if you like). I’ve cut out the bit at the beginning about salting the sliced mangoes, as while I’m generally fairly patient with cooking, I didn’t really see the point in doing this. If you’ve only got two or three mangoes, just adjust the amounts of ingredients accordingly.

Ingredients

  • 4 large mangoes (peeled, stoned and chopped into small chunks)
  • 2 cooking apples (peeled, cored and chopped into small chunks)
  • 450g (1lb) caster sugar
  • 600ml (1 pint) white wine vinegar
  • A chunk of root ginger- about the size of two thumbs (peeled and grated)
  • 4 cloves of garlic (peeled and crushed or finely chopped)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon English mustard powder

Put all the ingredients into a big pan or pot and bring to the boil. Turn down the heat and simmer for while (at least 30 minutes) until the chutney is thick and syrupy. Put into hot, sterilised jars and seal (I use cellophane over the top secured with an elastic band, then put the screw top lid on).

A note about blue garlic

I’ve noticed that when I make this chutney, the garlic tends to go a kind of bluish-green colour. I assumed that this was due to some sort of chemical reaction between the sulphur in the garlic and the acidic vinegar, and a quick bit of Googling confirmed my theory. I’m not sure of the exact scientific logistics of it, but apparently it’s not harmful in any way, even though it does look a little unsightly. If you have any tips on how to avoid this, please do share.

Growing a mango plant

I never seem to have grown out of my childlike fascination with germinating and growing seeds and stones from fruit and other random plants. As an aside from the above recipe, this is how to sprout a mango stone and (hopefully) grow your own mango plant if you’re that way inclined…

Now, before you get excited about having your own mango tree and picking fresh mangoes, warm from the sun- these plants are unlikely to survive indefinitely in our unpredictable UK climate, and even if they did grow big enough to fruit, the mangoes would apparently be horrible and fibrous (I’m basing that last bit on what I’ve read online- I obviously don’t know from experience). So yeah, I don’t want to be a party pooper, but this is still a fun project, especially for children, should you have/ know any.

Start with a stone from a mango that’s had all the flesh stripped away from it. This should be a long, oval type thing with fibres and things all stuck to it. This is actually more of a ‘pod’, and the seed you want is inside. Use a paring knife to slide gently into the ‘seam’ around the edge, being careful not to damage the seed. Carefully use your fingers to prise open the pod, to reveal what looks like a big bean. Plant this in a pot with the end poking out of the soil, then put a clear plastic bag over the pot and tie at the top to make a kind of mini greenhouse. Leave this somewhere warm and sunny until the seed sprouts, then take the bag off and leave in a warm, sunny place to grow.