mango sorbet garnished with locally stewed gooseberries
This post is for the lovers of mango. In my last post there is a photo of the Irwin mango when it was not fully ripened. Many persons were in awe of its colour and some were curious about what it looked like when cut. This threadless cultivar originated in Miami Florida since 1945. It is grown by grafting and the seed will not grow true to the fruit. The skin is quite thin and when ripe can be easily bruised. It is a delicious mango and can be eaten when green, half ripe and ripe depending on the use. It is a melt in your mouth variety and makes a delicious sorbet. For the sorbet I washed and cubed several mangoes. I placed the cubes in the blender with the juice of three limes and some simple syrup (not too much). Blend until all pieces of fruit have disappeared, pour into a plastic freezing container and freeze overnight. For a variation you can add a banana or two. Delicioso!
