Mango sorbet popsicles

Three ingredients only

Published originally on my blog on 3 August 2012

These days:

I have free time to make pites (savory Greek pies) with homemade phyllo. S, a lover of pies, is ecstatic.

I can't stop watching the Olympics and Michael Phelps in particular, winning medals. I think he's adorable and I'll be rooting for him tonight.

I'm wearing my new red lipstick all the time. Red rules.

We're traveling around Holland by car, music playing loud, me singing louder, enjoying the scenery and beautiful colors of the flat Dutch countryside.

Sun, everywhere.

I cut my hair; finally. It was very long, now it's at shoulder height. The hairdresser asked me if I wanted to keep some of it. I looked at her like she was nuts and she got it. Who keeps their cut hair, people?

I take photos of everything, all the time.

I have free time to make jams. Wild peach, nectarine, strawberry. The refrigerator is filled to the brim, it's starting to fall apart. Seriously. A shelf broke yesterday.

I can't stop eating this sorbet. Mango sorbet.

The markets here in Holland are bursting with fresh mangoes at the moment and of course I couldn't resist them.

My first thought was to make a chutney but then I reconsidered. I wanted to taste the fruit in all its glory and what's more enticing, irresistible and refreshing than an iced sorbet eaten on a scalding hot day. If it's a popsicle, even better. No bowls, no spoons, no waiting around for it to come to room temperature to scoop it. You grab it out of the freezer and eat it, just like that.

Mango Sorbet Popsicles

Light, fresh and full of mango flavor. The sugar highlights the taste of the fruit and the lemon tames its sweetness, giving a pleasant acidity to the sorbet.
You can use lime instead of lemon, if you prefer it.

Tips on how to select mangoes, how to tell if they’re ripe and how to store them: