I just can't resist that shop! I visited it last weekend and bought a set of spotty salad servers, an 8 inch loose-bottomed cake tin and liners, an avocado slicer and a mango splitter. The mango splitter is great, it saves so much faffing about slicing the skin off! You just push it down from the top to the bottom and voila, two halves ready for cubing.
2 mangoes, cubed
1 cup rose wine
3/4 cup caster sugar
1 tsp cinnamon
Whizz up all the ingredients until smooth and blend in an ice cream maker for 30 minutes. You will have a soft sorbet at this point. Spoon into a freezer proof container and freeze until ready to use.
If you don't have an ice cream maker, you could put the blended mixture into your container and freeze. Whip up the mixture every hour, do this about 4 times, you will feel a difference in the texture. The sorbet will be ready a few hours after freezing.
I am entering this sorbet into You Scream, I Scream, We all Scream for Frozen Desserts, a blog event set up by Mike at Mike's Table, who wants us to put our creativity towards cooling off with something sweet this summer. I am all for that, it should be a good roundup!
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