MANGO SORBET WITH CHOCOLATE

Spring really should sort itself out and shut the doors to winter once and for all, like the Stalinist Russian regime that rules my brain shuts tries but miserably fails to shut the doors to people who never opened theirs to me. But whether you too are a miserable Londoner who struggles to enjoy ten minutes of warmth and sun per day, or you live in a normal place where seasons are a thing, you can still relish some delicious raw fruity sorbet with a crunchy dark chocolate topping. It’s ready in an instant and provides instant peace for your tummy and soul, and who gives half a duck about doors or seasons or wastage of feelings after all.

MANGO SORBET WITH CHOCOLATE

260g (2 cups) frozen mango chunks

2 teaspoons agave syrup

3 tablespoons dark chocolate chips or chopped dark chocolate

Blend frozen mango chunks and agave syrup in a blender until smooth and creamy, then place the mixture back in the freezer whilst you make the chocolate glaze.
Melt the chocolate over low heat. Let cool slightly then pour over the mango sorbet. Wait a few seconds for it to solidify aaaaaaand it’s ready for you to tuck in.