The hot, dry weather has continued for yet another week. We’re almost taking it for granted that we’ll wake up in the morning to another lovely day. Almost. Living in the Pennines, we know that a cold or rainy snap could ruin the party at any time!

With all this heat, we’ve not much been in the mood for eating cake or pie or bread; and having the oven on full blast makes the house even warmer! So, this week, Cakes & Bakes is taking a sabbatical and a mango & lime sorbet recipe has taken on locum duties. Sorbet is lovely and cold and more refreshing than ice cream. This mango & lime sorbet is more like a granita if, like us, you don’t have an ice cream maker. The recipe is improved by the addition of a shot of tequila. Improvement we say, because it gives it an easier to scoop consistency… and we’re sticking with that being the reason it’s better!

As we said, no ice cream maker is needed for this recipe; after the mix has been made, just remove the container from the freezer compartment every hour or so and give the ice crystals a good stir with a fork until it’s fully frozen.

This sorbet is great just as it comes, but you can also add a scoop to smoothies and cocktails. Or pour the mix into moulds and enjoy it as ice lollies.

Mango & lime sorbet

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Prep Time 4 hours hrs

Total Time 4 hours hrs

Servings 1 litre

Ingredients

  

• 1 large ripe mango
• 1 lime
• 500 ml mango juice
• 1 miniature bottle of tequila optional
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Instructions

 

• Slice & cube the mango before puréeing it using a mini-food processor, hand blender or similar
  
• Pour the mango juice and mango purée into a large 1L measuring jug
  
• Using the finest size, grate the zest of the lime into the mango mix
  
• Slice the lime, juice it and add the liquid to the mango mix
• Add the tequila if using and stir the mixture until well combined
• Decant the mix into a 1L plastic ice cream tub or metal loaf tin
  
• Secure the lid on top or wrap tightly with cling film if using a tin and put it into the freezer
• After an hour, remove from the freezer, break up the ice crystals and return to the freezer
  
• Repeat this step until the sorbet is completely frozen
• Remove from the freezer and allow to defrost for about 10 minutes before use to make it easier to scoop