Juice of 2 limes
160g caster sugar
450g ripe Alphonso mangoes, destoned and peeled
4 tsp toasted coconut flakes
1 red chilli, finely diced, to garnish
Mango is the king of fruit in India, and everyone will tell you Alphonsos are the best of the best. When mango season arrives in India, people go mad for the Alphonso and buy up as much of it as they can get their hands on.


1.In a saucepan, heat 160ml water until it reaches boiling point. Remove from the heat, add the lime juice and stir in the sugar until it dissolves. Let the syrup cool for 30 minutes.
2.Put the mango and 250ml water into a food processor and blitz to form a smooth purée. Add the cooled sugar syrup and blitz briefly again until thoroughly mixed.
3.Pour the mix into an ice-cream machine and churn to the manufacturer’s instructions. If you don’t have one, transfer the cooled liquid onto a freeze-proof container and put in the freezer for a couple of hours until it starts to solidify. Stir with a spatula to break up the ice crystals, then return it to the freezer. Repeat this process every 30 minutes until set.
4.The sorbet is best served immediately, sprinkled with the coconut and chilli, but it will freeze for up to 4 days and still taste good.

KRICKET: An Indian-inspired Cookbook by Will Bowlby, published by Hardie Grant, £26.