I always find it hard to talk myself into doing anything with Alphonso mangoes other than eating them au naturel, straight from the box (apart from using them in salsa, I am a bit addicted to doing that). The flavour of the Indian Alphonso is like well, mango but really sweet, perfumed and intensely so. Widely considered to be the finest mango – they are expensive, coming in at nearly a quid per fruit but do get a bit cheaper as the season wears on.
I saw this recipe for a sorbet on Times Online and it’s so simple I thought it would be rude not to give it whirl. You remove the flesh from 6 Alphonso mangoes – an incredibly simple process with my new mango stoner (cheers mum!) – one swift movement and the cheeks are off and the stone is ready for sucking. You blend this with 200g icing sugar, the juice of 2 limes and an egg white (beaten to soft peaks), if you fancy a lighter texture (I did). It froze quickly, I took it out, blended it, re-froze it and did the same again an hour or two later. It came out near perfect. If I was being picky I reckon it could take a touch more lime for a bit more tang. In fact, some zest on top would be fantastic. Dammit, I can’t believe I only just thought of that!
I heard today that we are in for a heatwave this summer, but I know from experience not to get over excited. The Alphonso’s on the other hand, are pretty much guaranteed to hang around until the end of June so come rain or shine, I shall be feasting on mango sorbet and dreaming of tropical climes.