Spring really should sort itself out and shut
the doors to winter once and for all, like the Stalinist Russian regime that
rules my brainshuts tries but miserably fails to shut the doors to people
who never opened theirs to me. But whether you too are a miserable Londoner who
struggles to enjoy ten minutes of warmth and sun per day, or you live in a normal
place where seasons are a thing, you can still relish some delicious raw fruity
sorbet with a crunchy dark chocolate topping. It’s ready in an instant and provides
instant peace for your tummy and soul, and who gives half a duck about doors or
seasons or wastage of feelings after all.
MANGO SORBET WITH CHOCOLATE
260g (2 cups) frozen mango chunks
2 teaspoons agave syrup
3 tablespoons dark chocolate chips or chopped
Blend frozen mango chunks and agave syrup
in a blender until smooth and creamy, then place the mixture back in the freezer
whilst you make the chocolate glaze.
Melt the chocolate over low heat. Let cool
slightly then pour over the mango sorbet. Wait a few seconds for it to solidify
aaaaaaand it’s ready for you to tuck in.