Ema (my mum) said she woke up this morning, opened the windows for some early morning fresh breeze and had to ask herself afterwards “who sent me”? Because inside was cooler from the air-conditioning being on temporarily so at 7.30am, the air was already hot and humid! An hour later though, it became cloudy and then really windy and just like the very few rains we’ve had in the past week, the rain will come, “voke”, “vex”, “voke”, thunder, lightning, wind everywhere, water enter house sef, “still yet”, when the sun comes out in the morning, O chiputa mbor! Hotter than ever so tey it is no longer dripping with sweat but swimming in it! Kai!
I have heard a number of meme’s that had me laughing my heart out “Sun, we know you are the hottest thing in town, no one is dragging that position with you so just chill please”
“It’s seems like the last person who went to hell left the door ajar. Lol!
I am scared o, what’s happening? I have gotta start taking this global warming thingy more seriously for real! 🙂 I am hoping that the coolness the rains should typically bring will manage to outdo the heat from the sun pretty soon!
Its mango season so what better way to cool your temperature than with this delicious and healthy , mango sorbet made with sheri (sherry/cherry) mangoes or your preferred variety? These are absolutely yummy and refreshing!
A sorbet is typically a fruit based frozen dessert made with a mostly fruit puree or juice, a sugar simple syrup and a few other ingredients. However, when you are using mangoes as sweet as sheri mangoes, you don’t need added sugars. This recipe has just 3 parts mango puree and 1 part yogurt to mellow the sweetness of the sheri mangoes and also to add some richness.
When it comes to yogurt, i am always on the look out for great quality yogurt, even if it means that I get a small quantity, it’s quality over quantity. In Nigeria we are inundated with all sorts of “yogurts” so be sure to always read the labels; ingredient list and nutritional information.
My preference has always been “Farm Fresh” yogurt for “made in Nigeria” and no this is not a sponsored post. Lol! I particular like the natural yogurt that comes in cups; simple and fresh yogurt, no story. 🙂 I have tried various brands and in trying to get something more affordable, I began buying one from the store that comes in bigger bowls and was way cheaper, I think at the time, I wasn’t this label reading junkie that I am now. Lol! A few months ago, I wanted to buy a bowl and had grabbed one and then impulsively turned the bowl to read the ingredients list, what was a setting agent doing in my yogurt? Plus the yogurt looked really “set”. I honestly didn’t need that additional ingredient, i just needed plain natural yogurt that has only 2 things in the ingredient list; milk and yogurt culture or similar! Shikenah! Needless to say, I never looked at this yogurt the same again and never bought another bowl!
Unfortunately though you don’t always get the farm fresh natural yogurt all the time, I figure it’s because it’s comes all the way from Jos to Lagos and doesn’t have a very long shelf life. Shelf like for the natural yogurt in cups is like a week or thereabouts but for the sweetened flavored ones that come in bottles, those have a shelf life of about 1 month and i’ll usually have that only once in a while. So when I see the natural yogurt, even if no be yogurt carry me go shop, I just start packing them like there is no tomorrow even though i know i should stop being lazy and just make mine! Lol!
- 6 Small/Medium Sheri Mangoes (Or enough to fill about 11/2 cups with Mango puree.)
- ½ Cup good quality Plain Yogurt
- (If making more than the recipe, its 3 parts mango puree to 1 part Plain Yogurt)
- Slice the wide sides of each mango to as close to the seed as possible then use a dining tablespoon to scoop out the puree from the pockets of the sliced flesh and whatever is left around the seed into a medium bowl, Continue with all the mangoes until you have your desired quantity.
- Place the mango puree into the blender and blend until smooth, pass the pureed mangoes through a fine sieve to remove any thread like fibers then return to the blender adding the yogurt and blending until smooth and thoroughly combined.
- Transfer to a freezable bowl or individual cups (i use disposable cups and covered them up with foil paper) and freeze. Stir at intervals even when the sorbets are slightly frozen but workable so that you have a smooth and lush consistency. Enjoy frozen of slightly thawed!