Mango Basil Ginger Sorbet (No churn)

Hola peeps!

How’s everybody been doing? It’s been a while since we actually interacted, hasn’t it? I have been very low key and also realised that I haven’t really talked about the changes that’s taken place over the past month or so. So, just to give you guys an update – not that most of the people reading this care, or are supposed to care, I feel it’s essential to sort of give you guys glimpses of my life since we are mainly connected through a screen.

For those of you who follow me on Instagram, you already know that I’m back to Nepal. It feels great to be back home for good (at least for a while) after being away for so long, especially back to my baby- Honey. Oh, he’s the cutest dog ever! ❤ Although I like being home, there’s only so much time I can spend here. Don’t get me wrong, I love the whole calm and relaxed living here, all the luxuries that come with being at home. But I’m definitely more of a city person, with all it’s vibrancy, chaos and fast life. Anyhow, still settling in, and I feel it’s gonna be a good time. One of the things I look forward to the most are the Saturday Farmer’s Markets. What bliss! I never thought I could find blackberries or kale here! I was secretly doing my happy dance when we spotted a basil plant last Saturday and I have been wanting one since forever! I’m sure you must have gauged my love for farmers market by now. Hehe.

Now that we have a full fledged basil supply, I wanted to try the whole Mango-basil combination. Somehow sorbets tend to be my go-to for experimenting with new flavours, plus summersss. Added a little of ginger to give an extra kick and oh boy! When my dad just casually asks for seconds and thirds, you know it’s pretty damn good! He’s such a kid when it comes to desserts, haha. So if you don’t want to take my word for just how good this sorbet tastes, take my dad’s! #DadApproved 😛 I also got the MOST amazing trick to make the smoothest of sorbets without using a churner!! I know right!! You’re welcome! :*

Mango basil ginger

Mango sorbet

Mango basil sorbet


  • 3/4 cup water
  • 1/4 cup sugar *
  • 2 1/4 cups mango puree (about 3-4 large mangoes)
  • 2 tbsp basil leaves, chopped
  • 1 tsp ginger, grated


  • Heat water and sugar in a heavy pan until the sugar has dissolved completely. Let it simmer on low heat for 2 mins. Let it cool.
  • Add the mango puree to the sugar syrup and stir well. For a lump free sorbet, sieve the mango puree before adding to the sugar syrup.
  • Stir in the chopped basil leaves and the ginger. Pour into an airtight container. Line the surface of the sorbet with cling film to avoid ice crystal formation. Freeze until frozen, whisking every hour or so.
  • When the sorbet is frozen, break into chunks and blend for 30 seconds – a minute, to break the ice crystals. Freeze for minimum 4 hours. Serve plain or with toasted coconut flakes.



*- Adjust the sugar depending upon the sweetness of mangoes.


If you like hearing from me, please show some love by hitting the follow button. You can also check out more drooling pictures, updates and behind the scene stories on Instagram and Facebook! xx

Instagram handle: myyummyspatula ❤

Facebook handle: My Yummy Spatula



Roasted Plum Sorbet with Almond Crisp

I love summers. There, I said it! Despite living in Delhi for the past three summers (okay two), I STILL love summers. I know, god help me! 😛 But I just love the idea of warm shiny days, pretty floral dresses, beaches (YES!), and so many amazing YUM fruits. Just so you know, Delhi summer is NOTHING like that lol. Well, it’s the thought (idea) that counts (or so I would like to believe haha). Nonetheless, I love summers. Now that I’m back home though, the weather here is just SO good! It’s pretty close to my idea of summer, except for beaches of course. I think I can live with that. Speaking of home, one of the great things about home is the fresh produce from the garden. My mom likes to grow possibly everything she can. We have corn, cucumber, capsicum, tomatoes, cabbage, cauliflower, peaches, plums, pomegranate, avocados, rosemary, mint, and so on. You get the picture basically. Guess what was overflowing this time? Plums, yes! The juiciest and the most flavourful plums, god. It was only obvious I make something out of these beauties. 😀


Initially I was planning on making a simple plum sorbet, but so glad I stumbled upon this recipe.  It’s not my recipe but I wanted to share it with you guys nonetheless because THIS is gonna change the sorbet game for you! Roasted with vanilla bean and cinnamon, this sorbet is SO flavourful, with a hint of spice coming through. It’s a perfect combination of a tarty-sweet sorbet. What I love the most is that smooth texture! Can you believe no churner used? Trust me, you will never know. Just look at that texture!

Since plums tend to be a bit tart and the sorbet in itself is kind of tart and sweet, these almond crisps compliment the flavours really well, adding a slight crisp. Definitely a keeper this one! ❤

Roasted plum sorbet 1

Roasted plum sorbet

Recipe adaptation: Leite’s Culinaria and Martha Stewart


Makes: 4-6 servings


For the roasted plum puree

  • 400 gms ripe plum, red or black
  • 10 gms granulated sugar
  • half a vanilla bean, sliced lengthwise
  • half a cinnamon stick

For the sorbet

  • roasted plum puree (see above)
  • 90 ml water
  • 60-75 gms granulated sugar or coconut sugar *

For the almond crisp

  • 2 1/2 tbsp butter
  • 50 gms castor or coconut sugar
  • 2 tbsp wholewheat flour
  • 30 gms almond meal (ground almonds)
  • 1 tsp orange or lemon zest



For the roasted plum puree

  • Line a baking tray with baking paper. Preheat oven to 180 C.
  • Rinse and pat dry the plums. Slice into half and arrange them on the baking tray, cut side up. (You don’t have to remove the pit)
  • Sprinkle the granulated sugar over the plums. Tuck the vanilla bean and cinnamon stick among the plums and bake for 15-20 mins, until they begin to caramelise.
  • Let the plums cool to room temperature. Discard the pits and add the roasted plums into a blender, along with all the juices released. (You can discard the skin if you wish to, but I like to use them as well).
  • Blend until smooth. If you like a smoother texture, pour the puree through a sieve. Keep aside.


For the sorbet

  • Heat water in a saucepan. Add sugar and stir until the sugar completely dissolves. Once the sugar dissolves, let it simmer for 2 minutes. Remove from heat.
  • Add the roasted plum puree and mix to combine properly. Let it cool to room temperature.
  • Pour the mixture into an airtight container and place a layer of cling film on the surface to avoid ice crystal formation. Freeze until frozen, whisking every hour or so.
  • When the sorbet is frozen, break into chunks and blend for 30 seconds – a minute to break up the ice crystals. Freeze for 4 hours minimum.


For the almond crisp

  • Line a baking tray with silpat or baking paper. Preheat oven to 160 C.
  • In a small saucepan, heat butter and sugar over low heat until the butter has completely melted. Remove from heat.
  • Add the flour, almond meal and orange or lemon zest and whisk to combine everything.
  • Pour a spoon of the batter onto the baking tray and flatten with a palette knife or with the back of a spoon. Bake for 8-10 mins or until golden brown. Let it cool completely before lifting off the tray. Break into shards and serve with the sorbet.



*- Adjust the sugar according to the sweetness of plums.