Mangoes are one of my favourite fruit. Just the other day a local lad stopped me on my way to the beach and asked if I needed fruit or coconuts. I asked if the mangoes were ripe yet and he excitedly told me he had loads of them! I told him to find me on the beach as I was off to take photos.

Within half an hour he appeared with two carrier bags full of small half ripe fruit. They weighed about five kilos to my estimation and he charged me 3000 colones, which is just over 5 US dollars. It felt a long walk home with them in the heat up a steep hill but I was pleased to have them. I already had 10 large mangoes at home already waiting to ripen. It was beginning to look like a fruit shop outside my door!

I left them for one day to ripen a little more then I had to make a decision what to do with them. I had being given some interesting ideas from @cecicastor who has plenty of mango experience including Mango Brandy which sounded AMAZING but I had very few ingredients and needed to make a snap decision otherwise I would have a big bag of ants and squishy mangoes on the doorstep which would have ended up in my compost pile.

I found the biggest saucepan in the house and started peeling the little mangoes. They are a little slippery to deal with and they were a little dirty on the outside so between rinsing each one carefully and peeling their slippery skins off, the process took a fair while!

They filled the pan right to the rim, the last two just wouldn’t squeeze inso I ate themthere and then. The flavor was supreme and the sweetness perfect. I knew I wouldn’t need to add any sweetening to the cooking process. Sugar free is always my ideal and natures sweetness is always the best. I poured just enough water into the pan to cover the fruit and set them on the stove to cook, simmering for about an hour and a half .

After ninety minutes the liquid had reduced and the mango level had subsided by a good six inches down the pan so I guessed this would do. I am rather a free style type in the kitchen. For example I make bread, but never measure ingredients but have eyed it to perfection and my bread is superb, though I do say it myself ( the smell of my onion herb bread cooking yesterday was ridiculously good!!)

when the mangoes were cool enough to handle I squeezed them in my hands which quickly and easily removed all the flesh. I was left with a big pile of mango seeds and a saucepan full of thick mango purée

It tasted so intensely of mango and perfectly sweet so I thought I would just freeze it to make a delicious sorbet. If you had ice lolly (popsicle) moulds it would make great treats for children.

24 hours later it was ready. A perfect scoopable consistency and the perfect refreshing desert for this super hot climate.. what could be simpler or more delicious, or a more amazing colour? I must point out there is no colour enhancement on this photo, they really are this orangey.

Just Mangoes

Namaste

Our lives become beautiful not because we are perfect but because we put our heart into what we do.

Sadhguru Jaggi Vasudev

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