The only thing missing here is sitting poolside at a 5 star hotel in Bora Bora. GOALS.

It’s the middle of summer here in Zimbabwe, and saying that it’s hot outside has become an understatement. The climate here is predominantly savannah, so the long summer days are plagued by dry heat and occasionally violent thunderstorms. In other words, it’s my favourite time of year.

My favourite things about summer include going for early morning runs, when the birds sing the songs of their people to bring in the day. It also happens to be mating season so all creatures great and small are displaying their vocal prowess in the hopes of attracting a mate. From the humble toad to the crafty locust, there is never a quiet moment in my garden. The heavy rains have transformed my neighbourhood into a lush green wetland, and the views just take my breath away. Now that I think about it, I wouldn’t trade Harare for Bora Bora, even if you paid me.

I’ll sit back, relax and enjoy my mango sorbet poolside at my 5 star residence in Zimbabwe.

Coconut Mango Sorbet

Ingredients

¾ cup water

¾cup granulated sugar

3 large mangoes, deseeded and cut into ½ inch cubes

1 cup coconut milk

Method

1. In a medium saucepan, combine the water and sugar and bring to a boil to make a simple syrup. Once boiled, remove to a bowl and refrigerate for an hour.
2. Once the syrup has cooled, add the simple syrup, mango and coconut milk to a blender and pulse until fully combined. Pour into a loaf pan and freeze overnight.
3. When ready to serve, remove from the freezer and let stand at least 10 minutes before attempting to scoop. Sit by the pool and enjoy!

There’s an even better way to enjoy this sorbet, and it’s with a cool glass of bubbly. Check out this recipe for Peach Mango Sorbet Floats.