I tend to make a lot of ice cream but not sorbet. Sorbet is good and all, but it doesn’t have the creaminess that ice cream has.

This sorbet is pretty spectacular, though. Mangoes are so sweet, this hardly needs any sugar – in fact, the sorbet only contains a half cup of honey. I used champagne mangoes and local star thistle honey. I love the addition of mint, too.

• Mango-Honey-Mint Sorbet (Fine Cooking #117, May/June 2012, p. 25)