The peaches & the mangoes sorbet

I think few fruits are as evocative as peaches and mangoes. When perfectly ripe they are so juicy sweet and fragrant with a melting, almost buttery texture and they taste incredible together.

Every year, I make different fruit purées for the freezer when the fruits are at their peak. But since I haven’t been able to find really amazing mangoes in Copenhagen, I have often turned to a high quality 100% mango purée. Adding a pinch of citric and/or malic acid will prevent the sorbet from tasting like jammy cooked fruit and instead like eating chilled fresh fruit.

The addition of a tiny splash of orange blossom water brings out the heady floral notes in both fruits, but can simply be left out if you don’t have it. But I will recommend buying a bottle of good orange blossom water, it is an amazing flavour booster in sorbets such as rhubarb, strawberry, apricot, peach, mango, Mirabelle and a lot of other fruits where the orange blossom brings out the beautiful floral notes without screaming “boudoir”.