As a result of the Veg Wars I mentioned on here a while back, I ended up with more mangoes than I could handle. So I decided I’d try to make some sorbet, on the hoof. I didn’t research it at all I just went ahead with my recipe. I peeled and pureed four large mangoes added juice of a lime and plenty of ginger (another abundant Veg War buy). Then froze it. This worked quite well although it’s not sweet enough, a little agave syrup would probably help.
Today I made a lovely variation on standard fruit salad, which can be a bit ordinary. Out of a tin you always get that weird looking cherry thing that is far too artificial to be of use. An old friend of mine, many years ago, used to make amazing sandwiches, tons of different salad vegetables and condiments. He said if you wanted a decent butty you needed to put effort into the preparation. Wise words, I’ve applied this theory to the fruit salad.
I had one juicy pear left over that needed using and chopped it up nice and small with an organic pink lady apple. Then chopped up three kiwi fruit and mixed them together. As an afterthought I threw in some chopped organic dates, from Planet Organic, to add some sweetness to balance the tangy kiwi. I put the whole mixture in the fridge to chill for a few hours. Before serving I chopped up and stirred in a Pomegranate, Blueberry and Oat Fruitus bar and added the mango ‘sorbet’.
As I mentioned above the sorbet needed some sweetening but overall the fruit salad was a series of delightful Easter flavour explosions. Yee-ha!