Mango, lime and ginger sorbet

SERVES FOUR INGREDIENTS

400g ripe mangoes (I use Kesar for this)

Juice of 1 lime

½ tsp sea salt

70g white granulated sugar

1 tsp ground ginger 220ml water

METHOD

Peel the mangoes. Cut off the flesh – including as much as possible from around the stone – and place in a blender or food processor.

Add the rest of the ingredients and blend until the mixture is smooth and not gritty.

If using an ice cream maker, freeze the sorbet as per the machine’s instructions.

Alternatively, pour the mixture into a container that will fit in your freezer. Freeze for an hour, then remove and stir with a spoon, before placing back in the freezer for another hour. Stir the mix again, then place back in the freezer until solid.

When you want to serve, leave the sorbet at room temperature for five minutes before scooping. Also, soak your scoop in hot water first – it makes scooping far easier!