Mango sorbet

Spicy, boozy, and delicious extra virgin olive mango sorbet. A pinch of chilli salt adds a subtle kick to the smooth mango, and extra virgin olive oil makes for a creamy, delicious scoop of mango 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 extra virgin olive oil drizzle to finish is essential, and although optional a splash of mezcal in to the mango sorbet does make for a very happy pairing.

How to make mango sorbet:

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 extra virgin olive oil and a sprinkle of chilli salt.

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