Mango Sorbet

June is the official start of summer in Dubai for me. It's the squelching season: you'll be hot and sweaty, no matter what time of the day. The temperatures even at night will not drop below 30C/86F. During the day expect anything between 38C/100F and 48C/118F. From August onwards, combine these temperatures with high humidity. Then carrying your grocery bags into the house from the car that's parked right in front of it, makes you want to have a shower right away.

I gotta start training for the Berlin Marathon in July. The Dubai summer makes it very difficult. You have to be extra careful not to overheat or dehydrate. Dehydration may be the smaller problem and can be controled much better. Overheating is the bigger issue: if the core temperature rises above a certain point, your body will just shut down and you'll have a heat stroke.

Training through the summer means that you might just give up on certain days as the heat will not let you do what your marathon program prescribes. The good news is that there will be an air-conditioned indoor running track of 650m that will be open to the public from 20 June until 20 August. I see myself doing quite a few laps on this one - my first long run in the first week will be 21k/13miles. That's 32 laps. Sounds scary, doesn't it!?

I thought I would train for a 3:10 marathon and be happy with anything under 3:15 on race day. My weekly mileage will be between 60 and 85k (that's 37 and 52 miles).

Despite the heat and the upcoming grueling marathon training, I feel ready for it. The official big racing season in Dubai closes by March/April. I had a few months of relaxation now with lots of slow runs. I feel very ready for another challenge. In fact, I can't wait! My weekly mileage has been quite steady and not too low. I think I can ease into the training without much difficulty. Just the heat will be the critical factor.

My ice cream maker is doing over hours these days. I have posted several sorbet recipes here on the blog before (check the extremely delicious kiwi sorbet, the refreshing raspberry sorbet or my luscious lemon sorbet). They are all made in the same way: puree raw fruit, add some honey and lime/lemon and put it in your ice cream maker. Today's mango sorbet is not exception. It's raw refreshing goodness. It's as close as it gets to eating raw fresh fruit. Enjoy.

(Print Recipe)

3 cups ripe mango, peeled and cubed
3-4 tablespoons honey (or agave syrup for a vegan version)
2 tablespoons lime juice, freshly squeezed

Serves 6-8
Place mango cubes, honey and lime juice in a food processor and blend until smooth. Transfer mixture to ice cream maker, and follow instructions of the ice cream maker.

Alternatively, transfer mixture to a shallow dish and freeze for 45-60 minutes, or until almost solid. Take out of the freezer, and thoroughly stir with a fork. Put back into freezer and freeze until solid.
Scoop out the frozen mixture and place into a food processor. Pulse until smooth. Transfer sorbet to airtight container and return to freezer until ready to serve. If necessary, pulse again in a food processor just before serving.

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