3 large ripe mangoes
50 ml gin
50 ml sloe gin
50 g dark chocolate (70 per cent cocoa), cut into small pieces
50 ml gin
50 ml sloe gin
50 g dark chocolate (70 per cent cocoa), cut into small pieces
method
1. Place 6 glasses in the freezer.
2. Peel the skin away from the mango with a sharp knife, then cut all the flesh away from the stone and roughly chop it. Place it in a bowl and blend with a hand-held blender until the mixture is a puree. Add the gin and sloe gin and mix well.
3. Place in the freezer for 1 hour and then remove and break up the crystals with a fork. Return to the freezer and chill for 10 minutes before again breaking up the crystals with a fork.
4. Repeat this process at least 5 or 6 times, or until the crystals are firm enough to hold their shape.
5. Fill the chilled glasses with the crush and return it to the fridge for 10 minutes. Serve at once with a small nib of dark chocolate.
2. Peel the skin away from the mango with a sharp knife, then cut all the flesh away from the stone and roughly chop it. Place it in a bowl and blend with a hand-held blender until the mixture is a puree. Add the gin and sloe gin and mix well.
3. Place in the freezer for 1 hour and then remove and break up the crystals with a fork. Return to the freezer and chill for 10 minutes before again breaking up the crystals with a fork.
4. Repeat this process at least 5 or 6 times, or until the crystals are firm enough to hold their shape.
5. Fill the chilled glasses with the crush and return it to the fridge for 10 minutes. Serve at once with a small nib of dark chocolate.
serving amount
serves 6
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