RECIPE

Mango and Passion Fruit Sorbet

Name: Mango and Passion Fruit Sorbet
Cook time: 2 h 25 min
Yield: 8-10

Recipe Created For

3.8 L Oval or Rectangular Casserole

Main Course

Fruit

Cook Time

Over 3 hours

Serving Size

8-10

Cook Mode

INGREDIENTS

8 cups (2 litres) frozen mango cubes
¾ cup (180 ml) passion fruit juice
½ cup (125 ml) coconut milk
¼ cup (60 ml) maple syrup
1 tbsp (15 ml) lime zest
1 tbsp (15 ml) lime juice
¼ tsp (1 ml) salt

Need more ideas for staying cool in the summer? Make this light and sweet mango sorbet. End a late summer meal with dollops of sorbet in our elegant Ramekins, or throw caution to the wind and begin your meal by serving this delicious sorbet in our must-have Cappuccino Cups.

The Oval Casserole or Rectangular Casserole can be used for this recipe, creating the ideal environment for this sorbet to come together. These casserole dishes offer home cooks a significant surface area to pack the mango and passion fruit mixture, ensuring it freezes evenly. Both the Oval and Rectangular Casserole are safe to use in the refrigerator (up to -53°C / -65°F) delivering a delicious mango and passion fruit sorbet for the whole family to enjoy.

Whether you are heading to a pool party or a BBQ, or are simply expecting guests over for coffee and dessert, look no further than our Mango and Passion Fruit Sorbet. This recipe can be prepared in just over three hours, serving between eight and 10 portions at a time. Here are all the ingredients you’ll need along with the steps to follow before tackling this recipe.

INGREDIENTS

8 cups (2 litres) frozen mango cubes
¾ cup (180 ml) passion fruit juice
½ cup (125 ml) coconut milk
¼ cup (60 ml) maple syrup
1 tbsp (15 ml) lime zest
1 tbsp (15 ml) lime juice
¼ tsp (1 ml) salt

EQUIPMENT

INSTRUCTIONS

Place a 3,8 L Oval or Rectangular Casserole in the freezer. Spread the mango cubes out on a Sheet Pan and let sit at room temperature to thaw out slightly, about 15 minutes (see note).

Transfer the mango to a food processor (you may need to add the mango in batches to not overload the bowl of your processor). Add the remaining ingredients. Blend until very smooth, about 3 to 5 minutes. Scrape down the sides of the food processor as needed.

Transfer into the chilled Oval Casserole and spread out in an even layer. Cover with the lid and freeze for 2 to 4 hours or until frozen but still soft enough to scoop. Serve in Ramekins or Cappuccino Cups.

Notes

You can use fresh ripe mangoes instead of frozen. In this case, freeze your fresh mango cubes until slightly frozen. Then proceed with recipe at step 2.

If the sorbet becomes very hard once frozen, simply let sit out at room temperature to soften before serving.