It’s mango season. Correction, it’s Alphonso mango season, when people like me go wild about this little yellow mango. There’s something special about Alphonso mangos – more about that later. If you’re looking for a recipe to make this sticky, sweet fruit last through the summer, then look no further. I have the perfect recipe for you. In this recipe, I’ll walk you through how to make a mango sorbet without an ice cream maker. I can guarantee you’ll be making mango sorbet all summer!
Alphonso mangoes, what’s so special?
Soft. Sweet. Sticky. Juicy. That’s the Alphonso mango. These mangos are worshipped alongside cricket and Bollywood films. Alphonso mangoes signal the start of summer in India.
Alphonso mangoes demand to be eaten. They are way too good to whizz into a smoothie. You just need to find a quiet corner for you and your mango. It’s a special relationship you cultivate with an Alphonso.
How to make your Alphonso mangoes last the season
I bought a box of Alphonso mangoes and I greedily ate my fill. I wolfed down three mangoes in one sitting. Feeling full, to bursting, I needed to use up the mangoes. And Alphonso mangoes are too good for smoothies, I wanted to create something special to make these mangoes last through the summer.
And a mango sorbet ticked all the boxes!
How to make a mango sorbet without an ice cream maker
When I hatched the idea to make a mango sorbet, I knew it had to be easy, with minimum effort so anyone could make it. Even people with out ice cream makers.
Since I rarely make desserts, and when I do they have to be super crazy easy. I’d lived under the misapprehension that making a sorbet would be difficult. There’s some technique I’d have to master, special equipment I’d need to buy.
I don’t know about you, but when a recipe calls for an extra special gadget, one that I don’t have close to hand, I’ll scroll on by.
Where to buy Alphonso mangos
If you’re in Tooting you can buy Alphonso mangoes in boxes of six and twelve in Asian grocery stores. I got mine in Bhavins and Patel Brothers.
If you can’t beat a path to Tooting, then I have discovered One Kind Mango. They’ll deliver a box of mangoes – including Alphonso mangoes right to your door. I haven’t tried them out yet. A useful contact if you want to get your hands on some Alphonso mangoes.
Where to buy Alphonso mangoes in Tooting and beyond
5 Alphonso mangos, peeled and cut into cubes, discard the stones
3 chunks of stem ginger in syrup
1 tablespoon of ginger syrup
Juice of one lime
Pour the sugar into a saucepan followed by the water. On a gentle heat bring to the boil allowing all the sugar to dissolve into the water. Lower the heat until you get a gentle simmer, and allow your syrup to bubble away for around five minutes. Turn off the heat and set aside to cool.
Using a blender blitz the mangoes with the ginger, ginger syrup and lime.
Pour your blitzed mango mess into a bowl.
Now pour in your cooled down sugar syrup, and with a hand whisk gently whisk the mango to the sugar syrup. You’ll see the mango soak up the sugar and thicken into a bright orange gloop – that’s perfect, that’s what you want.
Pour your mango and syrup mess into a container or loaf tin and pop it into the freezer.
Each hour for the next three hours give your sorbet a stir, and allow it to freeze. It should be scoop-able.
Enjoy your mango sorbet – serve in simple in a cone or with some fresh fruit such as a scattering of raspberries.
I’ve used Alphonso mangoes for this recipe, but other fresh Indian mangoes will work well too such as Kesar mangoes.
You don’t need to use stem ginger, fresh ginger will work too, but reduce the quantity to around a 2 cm piece, peeled and add to the blender