Mango & Lime Sorbet

It was a long, long way from a sorbet I was reared however I did find myself consuming one at The Dorchester in London once.  It was the early 90s and I was working for an American based company with offices in London and used to fly back and forth from Ireland every week.  They must have had a crazy budget for entertaining because I ended up in all kinds of exclusive establishments eating fine food and wine that I didn’t much appreciate at the time.  So it was in The Dorchester that we had our Christmas party and it was there that I tasted my first sorbet, served as an in between courses palate cleanser and not as a dessert course where I usually spy it on menus these days. Proper posh. Dining at The Dorchester was an experience that I will never forget and one of my ambitions is to return there for their renowned afternoon tea.
Onto my Mango & Lime Sorbet.

Mangos in Ireland are usually disappointing as they’ve had to be picked before fully ripening and  travelled numerous miles to my table.  The ones pictured here are as ripe as I’ve ever tasted but naturally they still didn’t have the sweet juiciness they would have if they’d fallen fully ripened from a tree in Puerto Rico. Oh to be under that tree in Puerto Rico to catch one – dream on lady, dream on.

Donnelly’s, the supplier, have been around for over 30 years and I’ve been noticing their attractive looking packaging of herbs, leaves, fruit and vegetables on the supermarket shelves lately.
Preparation of the mango is easy once it’s nice and ripe.  You cut off two rotund fleshy cheeks from either side of the centre which holds a large stone.  Extra flesh from around the stone can be cut away with a knife and presuming the TV chefs that I’ve watched have got it right, you cut the fleshy cheeks into cubes and almost turning them inside out then cut them loose.
Mango & Lime Sorbet
You will need:
2 ripe mangos
1 lime
250g tub greek yoghurt
4 tbsp caster sugar
Method:
Prepare the mangos as above and place in a food processor / blender.
Add the juice of one lime, the greek yoghurt and caster sugar.
Blend until smooth and freeze in ramekins overnight.
Remove from freezer 30 minutes before used.
Use two spoons to form quenelle shapes and serve in martini glasses with a wedge of lime.

Enjoy.
Til next time, Sheila.