Shop

Gift

Learn

ABOUT

JOIN THE CLUB Account

+ FREE SHIPPING OVER £50

+ JOIN THE CLUB FOR JUST £15

Home
Blog
Mango sorbet with olive oil

Mango sorbet with olive oil

Prepare to be blown away by this flavour pairing. Sweet, fragrant mango with rich, grassy extra virgin olive oil—a dessert you won't stop thinking about.

Time to get your hands on some seasonal mangos! Ok, but what is the craze all about?

Well, the Alphonso variety is available only for a very short period of time each year and it has got a superior texture and flavour—you can literally taste the sun. Though not local, it is one of our favourite ultra-seasonal fruits and such a big treat. They are delicious on their own but take them to the next level by whizzing them into a sorbet with some extra virgin olive oil. Here's the method:

Here's how to make it:

Serves 3-4

Roughly chop up your mangos.
Mix them with lemon juice, sugar, olive oil and a pinch of salt.
Blend all the ingredients together in a Nutribullet or equivalent and... that's it!
Enjoy with a glug of EVOO on top.

Ways to make your own:

Add freshly torn mint on top.
Infuse ice cream with some hibiscus tea.
A bit of chilli could spice things up!

You may also like...

Roasted pumpkin, white bean purée & bergamot dressing.

Sweet, flavoursome pumpkin, caramelised onion, and smooth bean purée are drizzled generously with extra virgin olive oil for a comforting meal that welcomes the flavours of autumn. Now that summer is behind us, it’s time for a pumpkin recipe. We chose a variety called Delica, which has really beautiful, sweet, and dense orange flesh. Plus, you can eat the skin—less work, more flavour. Paired with a caramelised onion and bean purée, and drizzled with a bergamot and olive oil dressing, it’s a...

Squash, olive oil, & fig cake

Late summer flavours roll into the early autumn harvest with this gorgeous cake to mark the change in seasons. Having friends around now that the summer holidays have ended? This is the perfect statement dessert to close out a meal together as the warmer days get a bit of chill. This recipe comes to us from Chiara Tomasoni, a MasterChef finalist, chef tutor, and sous-chef based at River Cottage in Devon. She's well respected for her sustainable, farm-to-table style and her commitment to using...

An EVOO brand boom—but what about olive oil quality?

The vibe is cool, and it has all the seemingly right buzzwords, but then you scratch your head and wonder: is it actually high-quality olive oil? Or just a nice packaging? How’s one to know? You’re probably familiar with this experience: you followed an olive oil business (like, let’s say, Citizens of Soil) and now every time you go on Instagram, you’re getting served up an ad for a new, easy-on-the-eyes olive oil brand. So today, we want to address the elephant in the olive oil-filled room...