We just had a tiny little weeklong heatwave here in Norway, so we’ve been trying to get creative on how to cool down in the heat.

Last year we bought an ice cream maker. I’ve been using it quite a bit but I am just now starting to really get a hang of it. Thankfully making sorbet is a bit easier than making ice cream. This recipe can be used for almost any fruit or berry but it really works well with mangoes.

There were a couple of reasons that we ended up using mangoes for this sorbet recipe. The first is that mangoes get spoiled easily in the heat so the little fruit and vegetable shop down the street from us has to get rid of them quickly in the summer heat, meaning they put them on sale for about 3kr each or half a US dollar. Making it som seriously affordable sorbet!

The other reason is that the flesh of the mangoes is perfect for sorbet, you can’t really do much wrong as they are soft and easy to work with. Even if you can’t get the mix to a perfect puree, and it turns out with some chunks of mango, it doesn’t really matter much. The sorbet will still be awesome, even if you don’t churn it and just freeze it in the freezer while stirring occasionally.

The only slight downside in my eyes with ripe mangoes is that they are very sweet, so we decided to pair them with something that isn’t overly sweet.

The biscuits or cookies depending on where you are from will add a bit saltiness that will bring out the flavor of the mango. The thyme might sound a bit weird but it works very well, especially with the lemon zest in the biscuits.

Mango Sorbet with Lemon and Thyme Shortcrust Pastry Biscuits

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Sorbet is the perfect way to cool down in the summer heat. This can be made with either an ice cream machine or without churning in the freezer.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 2 hours

Ingredients

• 250g Flour
• 50g Icing Sugar
• 125g Butter Cubes
• Zest of 1 Lemon
• 1 Handful of Thyme
• Kosher Salt
• 1 Egg
• 2 TBSP Milk
• 4 Mangoes. Peeled and cut into cubes
• 4 dl Water
• 300g Sugar
• 2 Lime (Juice)

Instructions

1. Preheat the oven to 200°C / 400°F
2. Sieve the flour into a large bowl and sieve the icing sugar on top
3. Work in the butter cubes with your fingers until the mix turns into a fine crumb. Add the lemon zest, and a 3/4 of the thyme (No stalks, only leaves).
4. Add the egg and milk and gently work into a dough. Flour and wrap with clingfilm. Leave in the fridge for at least 1 hour.
5. Put the rest of the thyme in a mortar with a few pinches of salt and work with the pestle until the salt turns green
6. Roll the dough out with a rolling pin and cut into whatever shapes you want. Sprinkle over a pinch of thyme-salt. Cook in the oven for about 10-15 minutes until golden.

1. Boil the water with the sugar for 5 minutes and let cool.
2. Put the mangoes in a blender with the limejuice. Add the water little by little.
3. Add the mix to your ice cream maker or put it in the freezer and stir every 20 minutes until it's frozen.
4. Serve with the biscuits and a few thyme leaves.

Notes

The sorbet recipe can be used with basically any fruit.