Mango and passionfruit sorbet
Indulge your senses with this amazing melt-in-your-mouth mixture of two fragrant fruits.
¼ cup(s), (55g)
3 medium, cut into cheeks
3 medium, pulp
- Place juice, sugar and 2/3 cup (160ml) water in a small saucepan over medium heat. Stir until sugar dissolves. Remove from heat. Cool.
- Place mango, passionfruit and sugar syrup in a food processor and process until smooth. Pour mixture into a 26cm x 16cm loaf tin. Cover with foil and freeze for 3–4 hours until almost solid.
- Using a metal spoon, roughly chop mango mixture. Place in a food processor and process until almost smooth. Add egg white and process until combined. Return mixture to tin. Cover and freeze overnight or until solid.
- Remove sorbet from freezer 5 minutes before serving to soften slightly. Scoop into small bowls and serve.
You will need approximately 3 medium mangoes for this recipe. Use frozen mango cheeks if fresh mangoes are not available.