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Our Real Latin America Expert

Jenny Powles Cuba
Jenny Powles - Product & Marketing

Jenny first visited Latin America as a student, setting off a longstanding love of Latin culture, vibrancy and musicality that would soon see her return to backpack across South America.

Mango sorbet

"Mangos are abundant in Latin America – I can still remember the horror at seeing piles of them rotting on the ground on Little Corn Island in Nicaragua. I guess it's like having an apple tree here in the UK but I just couldn't believe that anyone could let them go to waste! Anyway this recipe is incredibly easy to make (you don't even need an ice cream maker) and is a constant feature in our freezer during mango season. It's refeshingly cooling on a hot summer's day (well, we can dream) or just a nice treat after a meal. My top tip would be to try and get hold of the ripest mangos you can. Serve with some fresh chopped mango, mint leaves or strawberries... yum!"

  • Prep: 1 hour, 15 minutes
  • Total time: 1 hour, 15 minutes
  • Recipe serves: 6

Ingredients

  • 200g caster sugar
  • 150ml water
  • 3 large, ripe mangos
  • juice of 11/5 limes
  • 1 egg white

Instructions

  1. Dissolve the sugar in the water in a pan over a low heat and once dissolved, allow the syrup to cool.
  2. Peel and slice up the mangos. Blend in a food processer or blender until smooth.
  3. Scrape into a glass or plastic bowl and stir in the lime juice and sugar syrup until completely blended. If you have an ice cream maker, leave the mixture in the fridge to cool for 30 minutes. If not, freeze for 2-4 hours until almost solid.
  4. If you have an ice cream maker, scoop the mixture into it and add the egg white. Blend for 20-30 minutes until it has thickened to the desired consistency. You can then either serve or return to the freezer for later. If you don't have an ice cream maker, scoop the mango mixture into a food processor and blend until soft. Pour in the egg white and blend until combined. Then return the mixture to the bowl, cover and freeze until it's firm.
  5. Serve on its own with a sprig of mint or with fresh fruit.

Tip: home-made sorbets tend to set quite solidly so you might want to transfer it to the fridge for ten minutes or so to soften up before serving.

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Meet our team

Real Latin american experts

  • Hannah Donaldson
    Hannah Donaldson - Travel Expert

    Having spent part of her childhood in Colombia and worked in Brazil and Costa Rica, Hannah's ties to Latin America run deep. Hannah is a much valued Travel Expert in our Tailor-made Holidays and Group Tours sales team.

  • Lina Fuller
    Lina Fuller - Travel Expert

    Lina's passion for the continent where she was born really took off when she moved to Córdoba (Argentina) to study, spending the holidays travelling between Argentina and her native Colombia.

  • Kathryn Rhodes
    Kathryn Rhodes - Travel Expert

    Kathryn backpacked across Argentina, Chile, Bolivia and Peru before joining us. She has a degree in Philosophy and French and is a keen netball player.

  • Charlotte Daubeney (2)
    Charlotte Daubeney - Travel Expert

    Charlotte's fascination with Latin America began with a family holiday to Belize. She went on to study Spanish in school and at university before spending a year living in Santiago, Chile.

  • Mary Anne Nelson
    Mary Anne Nelson - Travel Expert

    Born in the Atacama Desert in northern Chile, Mary’s insider knowledge and dry sense of humour make her a highly valued member of the Tailor-made Holidays and Group Tour sales team.

  • Ben Line
    Ben Line - Travel Expert

    Ben fell in love with Latin America on a six month backpacking trip from Colombia to Mexico in 1995. Since then he has explored most of South America, including living in Peru for a year. He is now Head of Sales.

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