A more recent adventure in my search for a great sorbet came with mango season. On the compound of our new house there are numerous mango trees that produce small, sweet, fairly stringy, mangos. At the height of the season the floor under the tree was coated in mangos, we just couldn’t eat them fast enough! My Mum and Dad were visiting and Mum (who I have decided is incapable of just sitting, always has to be doing something) suggested that we could make sorbet out of them. She proceeded to peel and scrape the flesh of 10 or more mangoes off into a bowl, we added some sugar and lemon juice and stuck it in the freezer. Delicious!
Scraping the mangoes was quite a lot of effort, so for the next lot of mangoes Mum decided to try peeling and then simply grasping the stone in her hand and squeezing. Messy, but surprisingly effective! We served some of the sorbet at our house-warming/meet the parents party and had lots of requests for the recipe.
Mum and Dad headed back to the UK and still the mangoes fell, so I decided to have a mango squishing party. I invited several friends, told them to bring a cup of sugar and a plastic container each. We sent the kids out with buckets to collect the mangoes and set up a production line with some people peeling, some squeezing. An hour or so later we had two big basins of mango sludge and some very orange fingers. Everyone went home with plenty of sorbet mixture (and still slightly orange fingers) ready to freeze it up.