Sloe Gin and Mango Crush


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 35

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This makes a delicious and wickedly refreshing end to a rich meal.


  • 3 large ripe mangoes
  • 50 ml gin
  • 50 ml sloe gin
  • 50 g dark chocolate (70 per cent cocoa), cut into small pieces


    Place 6 glasses in the freezer.

    Peel the skin away from the mango with a sharp knife, then cut all the flesh away from the stone and roughly chop it. Place it in a bowl and blend with a hand-held blender until the mixture is a purée. Add the gin and sloe gin and mix well.

    Place in the freezer for 1 hour and then remove and break up the crystals with a fork. Return to the freezer and chill for 10 minutes before again breaking up the crystals with a fork.

    Repeat this process at least 5 or 6 times, or until the crystals are firm enough to hold their shape. Fill the chilled glasses with the crush and return it to the fridge for 10 minutes. Serve at once with a small nib of dark chocolate.