Mango and lime sorbet

Method

1. Place half of the mango into the bowl of a food processor and add the juice and zest of the lime.
2. Begin to process the mango and juice and gradually add a little coconut water until you form the sorbet.
3.  Taste and if you want to add a little sugar do so at this point.
4.  Gradually add more mango and coconut water until you achieve the consistency you like.
5.  Place a few raspberries in the bottom of a tall glass and spoon the mango sorbet on top.
6. Decorate with more raspberries, shaved coconut and fresh mint.

Cooking Tips

Take the frozen mango from the freezer about 20 minutes before using it to it time to soften slightly.
If the sorbet begins to melt and becomes too soft place sorbet in the freezer for a few minutes.
Fruit purees made from processing mango, banana or raspberry can be mixed with a little thick Greek yogurt, and honey and poured into ice- lolly moulds to make delicious, nutritious ice-lollies which adults like as much as children.

Variation

For a low FODMAP sorbet replace the mango with frozen raspberries or frozen bananas.
To freeze bananas: remove the peel, cut into small chunks, place in a sealed freezer bag and freezer. Blitz frozen bananas in a food processor as above and add vanilla essence and a little maple syrup to make a delicious banana ice-cream.