Mango sorbet

Spicy, boozy, and deliciously extra virgin olive oily. A pinch of chilli salt adds a subtle kick to the smooth mango, and EVOO makes for a creamy, delicious scoop of sorbet. 

This recipe from Kali Jago (@kalicooking) has only a few, simple ingredients, but is full of flavour. "I love being offered chilli salt to sprinkle on fruit," says Kali, inspiring the recipe with a delicious nod to her time travelling in Mexico and South East Asia.

The EVOO drizzle to finish is essential, and although optional a splash of mezcal in to the sorbet does make for a very happy pairing. 

Alfonso mango season is in full swing, so it’s time to let it shine. 

Here's the method:

• Blend all the ingredients together until smooth.
• If you have an ice cream machine, churn according to the instructions.
• Transfer to a shallow dish and freeze until set. This will take roughly 1 hour.
• Once set blend again until smooth and freeze again. 
• To serve finish with a drizzle of EVOO and a sprinkle of chilli salt.