Over a decade ago I asked my parents to plant a mango tree for me. I was influenced by the Enid Blyton series, where the characters would gather by a mango tree and how they would make mango jam and chutneys. It also helped that mango is my favourite fruit of all times. They surprisingly took to my plea, and a plant was grown outside our house. Then years passed on, I didn’t know anything much about the tree. Neither did I contribute in watering or feeding the tree. In fact I forgot totally about it.
One day on long distance phone call, my mom told me that ‘my’ mango tree has fruited. They relished the abundance of mangoes, and some even went to the neighbours and friends. It was not until years later after I came back nearer to home that I finally had a taste of ‘my so-called tree’. Not one, not 2, but kilos and kilos of mangoes were brought by my parents when they visited.
I had to admit, we finished them all within just days! For breakfast, lunch and dinner. Some went into puddings, and lots were pureed for an easy mango sorbet. Today with another batch of mango puree left , I made more sorbet. It is as homemade as one can get, with homemade Greek yogurt and sweetened by just few teaspoons of honey. Churned in the ice-cream maker, they were ready in less than an hour! Silky smooth and velvety, we enjoyed it with some toasted pistachios, an ode for summers gone by and those hours playing badminton outside the backyard, with tall glasses of mango drinks ready to satiate the thirst.
If you don’t have an ice-cream maker, just churn the mixture in a food processor couple of time whilst freezing, it will yield almost similar outcome. But as I said on my last ice-cream spree, we have been churning ice-cream at least on weekly basis, blame it on the weather! if you are looking for low calorie snack, look no further, as fruit sorbets are generally low in fat and only sweetened by the fruit itself, in fact, if the mangoes are sweet enough feel free to even omit the honey.