Loophole number 4: The Weather
Or, a hard-earned thirst needs a big, cold bowl of…
Mango Lime Sorbet
4 large, ripe mangoes
4 limes
100 grams of sugar
1 egg white, lightly beaten until frothy
Squeeze the limes, straining out the pips and pith.
In a small saucepan, bring the lime juice and sugar to the boil, then simmer for a few minutes. Set aside to cool.
Chop up your mangoes, discarding the skin and seeds.
Whizz the mangoes in a blender or food processor.
Add the sugar syrup and whizz a little more.
Transfer the mixture to your ice-cream machine.
Churn until cold and beginning to thicken.
Pause the churning and add the frothy egg white.
Churn until thickened enough to scoop.
Fine to eat straight away, but can be stored in a 1.5l, airtight container.
Eat on its own, or with chunks of fresh mango, or spoonfuls of passionfruit, or both, and a bit of vanilla ice cream. Whichever way, it’s good.
