Here’s a sorbet recipe we enjoyed when we were in Singapore, and featured in our book “Our Love Affairs with Food & Travel.” The recipe features spices to help you sweat more and drink more water.



4 mangoes, peeled and pitted

3 tablespoons (45 ml) finely grated ginger root

1 Kaffir lime leaf, stem removed

1 red bird eye chili, seeded

7 tablespoons (105 ml) lime juice

¼ cup (60 ml) clear honey

½ cup (110 g) palm sugar



1. Place all ingredients, except palm sugar, in a blender.

2. Purée for 2 minutes.

3. Add palm sugar and blend a further 20 seconds.

4. Transfer to an ice cream maker.

5. Freeze according to manufacturer’s instructions and keep in freezer until ready to serve.