Mango and Lime Sorbet


Mango and Lime. It’s a combination that far exceeds delicious. The magic of mango creates a creamy, dreamy and bright frozen treat that is almost ice-cream. Maybe even slightly better than ice-cream. Mangoes work particularly well for sorbet, because they blend up creamier than most fruits. This recipe uses a splash of condensed milk that gives the sorbet a supple and smooth-as-anything texture. This actually might classify as a fusion between ice-cream and sorbet. But it hardly matters what you call it. It’s delicious.


  1. 3 ripe mangoes, peeled and cut into cubes
  2. 1/4 cup condensed milk
  3. juice of 1/2 a lime


  1. Place the mango cubes in an air-tight container and freeze for 3 hours or until completely frozen.
  2. Combine the frozen mango, lime juice and condensed milk in a food processor and process until smooth and creamy.
  3. Transfer to an air-tight container and freeze up to 4 hours or overnight.


Melon Sorbet


Can I just say…this sorbet is SO GOOD. I know. I say that about almost everything. But, this time I really really mean it. Melon and mint is a combination that sings of summer. Infused with lemon, for some zesty-brightness, and mint, for the earthy refreshment, this sorbet is truly heaven. This is pretty much summer in a bowl. A summer full of zesty sunshine. I think we all need a generous scoop of that.


  1. 4 cups of melon (chopped)
  2. 2 tablespoons sugar
  3. ½ cup water
  4. a few sprigs of fresh mint
  5. juice of ½ a lemon


  1. Place the chopped melon in an airtight container and put it in the freezer for a minimum of 4 hours or until completely frozen.
  2. In a small saucepan, add the sugar and water. Bring the mixture to a boil and cook till the sugar has completely dissolved.
  3. Remove from the heat, add the mint and allow it to cool completely.
  4. Store the syrup in the fridge until you are ready to use it.
  5. In a food processor, add the frozen melon, the syrup and the lemon juice. Process until smooth.
  6. Store in an airtight container and freeze for a minimum of 2 hours before consuming.