Mangoes are so very special to me; they bring so many memories of my childhood exciting of eating and sharing with my sibling. In season, I used to eat three or four mangoes a day.
My dad would fill a big bucket of cold water and drop the mangoes in it. When we were little we’d take off our tops and suck the juice out of the mangoes, as they were so juicy we’d make them dirty if we didn’t remove them first. I still think it is the best way to eat mangoes.
In the summer holidays, our family would visit Punjab. My mum used to make this beautiful picnic filled with delicious food along with mango pickle and chutney for our 24-hour train journey.
When the train stopped at the designated station stops mum would buy mangoes from whichever state we happened to be in, which she would have carefully bargained with the vendor and that would-be dessert for the journey.
In the heat of the summer, the train passing through shaded orchards was such a wonderful sight, and I would always think to myself, “where will those mangoes end up”.
We never travelled in planes back then it wasn’t something people did, and I feel my train journeys were the best way to travel, and nothing can beat those memoires.
A few years ago, I travelled with Lisa Markwell – The Independent on Sunday’s editor before it closed – in search of mangoes. We went to four different states. It was a dream come to true to be able to meet the people and taste the seasonal fruit. I must say to those who are obsessed with Alphonso mangoes then you haven’t taste the best.
This creamy mango sorbet is perfect for anytime and specially for lovely warm weather we are having. I wanted to make this recipe using similar ingredients to the gin I made with 6 O’clock gin which is inspired by my childhood. Do give it a go.
Kesar mango sorbet
4 Kesar mangoes
1 juce of lime
Pinch of saffron soaked in 350ml lukewarm water
100g granulated white sugar
Half a tsp ginger powder
First, peel the mangoes. Cut all the flesh and get as much out from the stone and add in the blender or food processor.
Add the rest of the ingredients into the blender and blend until the mixture is smooth.
There are two ways of making this, if you have the ice cream machine you can make it in that. But if you don’t, pour the smooth delicious mixture into a container that will fit in your freezer.
Put in the freezer for an hour, then take it out and mix with a spoon – then put it back in the freezer for another hour. After another hour do the same: mix the mixture again and put it back in the freezer until solid.
Leave the sorbet at room temperature for five minutes before scooping out. Make sure to put your ice-cream scoop in hot water, it makes the scooping much easier.
Romy Gill is a chef and food writer. Her debut book ‘Zaika’ is available to buy now. Follow her on Twitter @Romygill