Mango and passionfruit sorbet

Mango and passionfruit sorbet

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

Alphonso mangoes were shipped to England from Mumbai’s teeming Crawford market for the coronation of Queen Elizabeth II. Now more widely available, they are the king of mangoes, sweet and delicious, but with a short season. The passionfruit should be slightly wrinkly so that they are still quite tart – the more wrinkled they are, the sweeter the fruit will be.

Ingredients

Quantity Ingredient
10-12 passionfruits
3-4 mangoes
200ml Glucose syrup
150ml Sugar syrup
75ml lemon juice

Method

  1. To juice the passionfruit, cut them in half and scoop out the flesh and seeds into a food processor. Blend for 2 minutes and push through a sieve. All that should be left in the sieve are the black seeds; if there is still some flesh, whizz round in the food processor for a further minute or so.
  2. Next peel and slice the mangoes. Put the mango slices in the food processor and blend until you have a smooth purée, then push it through a sieve.
  3. Blend the passionfruit purée, mango purée, glucose syrup, sugar syrup and lemon juice together. Once blended, refrigerate for 6 hours or preferably overnight.
  4. Once chilled, pour into an ice-cream maker and churn.
  5. Spoon the churned sorbet it into a container or freeze until needed, removing it 20 minutes before serving so that it can soften a little.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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