With summer fast approaching Auckland has been playing pretty lately with its endless blue skies and sunshine that allow for plenty of sun-to-skin vitamin D action. No complaints here - we're known as the city that'll experience four seasons in a day, so this warmer weather and stability of sorts is a welcomed change.
The last few weeks I've noticed my taste buds craving cooler and more refreshing foods, and so I've been stacking my freezer with loads of frozen fruits ready to be whipped into icy smoothies and desserts, with my favourite treat right now being a fruity sorbet. Sorbet is a frozen dessert that's usually always dairy-free and traditionally made by combining together water and sugar (you could literally make a sorbet using just that!), with fruit added for flavour, as well as to alter the texture - for example, fruits high in fibre, such as bananas, produce thicker creamy sorbets, whereas low-fibre, water-based fruits, will need to be worked differently to get the same thick consistency. The mixture is then churned up in an ice-cream machine, and the outcome is a delicious fresh and fruity frozen dessert, that's perfect to cool off with on a hot summer day.
Now technically, if we play by the rules above this sorbet is a total cheats versions, because not only is it healthier than traditional sorbets, but it's so quick and easy to make too - no ice cream machine needed! It doesn't require the addition of any extra sugar, and instead consists of blended frozen mango and coconut milk which produces the loveliest and creamiest (yet still so fruity and light) dessert. To add a bit more spunk, after blending the mango and scooping into a container you can top it with blended frozen raspberries, which gives a neat ripple effect and pop of flavour when later scooped, just like a ripple ice cream.
Aside from their delicious tropical flavour, mangoes are a wonderful source of nutrients, especially beta-carotene, a plant-based pigment that's also responsible for giving mangoes their lovely yellow-orange hue. Beta-carotene is converted to vitamin A in the body, which plays an important role as an free-radical fighting antioxidant, in healthy eyesight, skin and immunity.
Mango Raspberry Ripple Sorbet
3 cups of frozen cubed mango (to make life easier check your local supermarket freezer section)
1/3 cup coconut milk
1/2 cup frozen raspberries
1. Add to a blender your frozen mango and coconut milk. Blitz until a smooth creamy sorbet is formed. You may need to scrap the sides of your blender down a few times with a spatula. Add the sorbet to a small container, and smooth out the top so it's nice and even.
2. Give your blender a quick rinse, and then add your raspberries, along with a few tablespoons of water. Blitz a few times, until the raspberries have semi-broken down.
3. Add the raspberry mixture to the top of the sorbet and smooth around with a spoon.
4. Pop the sorbet in the freezer for half and hour before digging in! Store leftovers in the freezer - defrost on the bench if the sorbet has been sitting in the freezer for a while.