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No-Churn Mango–Passion Fruit Sorbet for Hot Days
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Source: https://recipheon.com/en/recipes/desserts/no-churn-mango-passion-fruit-sorbet-for-hot-days
About this recipe
Mango–passion fruit sorbet is a light, intensely fruity dessert for hot days, made from simple ingredients without an ice cream maker. Sweet mango and aromatic passion fruit create a bold, refreshing flavor, while a little lime juice adds brightness without overpowering the fruit. It is a quick option for a summer afternoon snack, dessert after a cookout, or a chilled treat for guests. Blending gives the sorbet a smooth, creamy texture; after freezing, let it sit briefly at room temperature so it scoops easily.
Ingredients
500 g frozen diced mango
200 g passion fruit pulp, scooped out of the fruit
80 ml water
60 g sugar
2 tablespoons lime juice
1 pinch of salt
1 tablespoon chopped mint leaves, for serving
up to 30 ml cold water, optional, to help with blending
Steps
In a small saucepan, heat the water with the sugar and a pinch of salt only until the sugar has completely dissolved, then remove from the heat and let cool for 5 minutes.
Place the frozen mango, passion fruit pulp, lime juice, and slightly cooled sugar syrup in a blender.
Blend until smooth in an appliance suitable for frozen fruit. If the mixture does not circulate, stop the blender, scrape down the sides and, if necessary, add cold water in 5–10 ml increments, using no more than 30 ml in addition to the 80 ml used for the syrup.
Transfer the mixture to a shallow container, smooth the surface, and place in the freezer for 2–3 hours.
Every 30–40 minutes, stir the sorbet with a fork or spoon to break up ice crystals and improve the texture.
Before serving, let the sorbet sit at room temperature for 5–10 minutes, scoop it into serving bowls, and sprinkle with mint.
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