Recipes>Vegan Recipes
Mango and Passion Fruit Sorbet with Mint Salsa
by Mary Berry from Mary Berry Everyday
Easy
Makes about 1.1 litres (2 pints)
Mary Berry ‘s sweet and sharp mango and passion fruit sorbet, as seen on her BBC2 series, Mary Berry Everyday, is the refreshing and cooling snack hot summer afternoons call for.
Discover more delicious Ice Cream and Sorbet recipes
Home-made hot weather saviours
From the book
Mary Berry Everyday
Mary Berry
Mary Berry Everyday
120 simple yet delicious recipes for everyday cooking
All the recipes from the BBC TV series
Classic favourites the whole family will enjoy
Buy From
Introduction
Sorbet is so refreshing and makes a change from ice cream. No special ice-cream machine is needed – just a food processor and a freezer! For the best flavour, the mangos should be ripe, however. When buying, check that they’re wrinkled, sweet-smelling and soft to the touch.
For more inspiration for cooking during the warmer months, visit our hub of summer recipes .
Tags
Ingredients
| 225g (8oz) | caster sugar |
|---|---|
| 6 | ripe passion fruit |
| juice of 3 limes | |
| 350g (12oz) | ripe mango flesh (from about 2 large mangos) |
| For the mint salsa: | |
| 120g (4oz) | caster sugar |
| 2 | ripe passion fruit |
| juice of 2 limes | |
| 1 tbsp | chopped mint, plus extra sprigs to decorate |
Essential kit
You will need: a 1.1-litre (2-pint) freezer-proof container with a lid.
Method
Cook time: 15 minutes, plus freezing
You will need a 1.1-litre (2-pint) freezer-proof container with a lid.
First make a syrup. Measure the caster sugar and 150ml (5fl oz) of cold water into a saucepan. Stir over a low heat until the sugar has dissolved and the liquid is clear. Remove the spoon from the pan, then raise the heat and boil until the liquid has reduced by half. The syrup will be thickened and slightly sticky. Remove from the heat and add a further 450ml (15fl oz) of cold water. Set aside.
Cut the passion fruit in half and scoop out the pulp. Place the pulp in a sieve set over a jug and use a spoon to push through as much juice as possible. Pour in the lime juice. It should measure about 150ml (5fl oz) in total. If there isn’t quite enough liquid, try pushing out more of the juice from the pulp in the sieve (see tip).
Purée the mango flesh until smooth in a food processor or using a hand blender. Add the syrup to the mango purée and whizz again, then stir in the mixed passion fruit and lime juice. Pour into the freezer-proof container, cover with the lid and freeze for minimum of 8 hours or ideally overnight.
When the sorbet is frozen, remove from the freezer and leave to stand for 10–15 minutes to soften slightly. Spoon chunks of frozen sorbet into a food processor and whizz to break up the sugar crystals, so the sorbet is smooth with a creamy texture (see tip). Spoon back into the container and freeze until needed.
To make the salsa, measure the sugar and 150ml (5fl oz) of water into a saucepan. Stir over a low heat until the sugar has dissolved, then raise the heat and boil for 3 minutes, to make a syrup. Cut the passion fruit in half, scoop out the pulp (see tip) and add to a bowl with the lime juice. Leave to cool, then add the chopped mint (see tip).
Take the sorbet out of the freezer 15 minutes before serving to make it easier to remove from the container. Scoop into balls and spoon over a little mint salsa. For extra-special presentation, make a pyramid shape from the balls and pour the salsa over the top. Decorate with sprigs of mint.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Ice Cream and Sorbet Recipes
View all
Yotam Ottolenghi: Max and Flynn’s Lemon Sorbet
by Yotam Ottolenghi , Ixta Belfrage from Ottolenghi FLAVOUR
Cardamom, Yogurt and Pistachio Ice Cream
by Rukmini Iyer from India Express
More Recipes from Mary Berry Everyday
View all
Mary Berry’s Celeriac and Leek Gratin
by Mary Berry from Mary Berry Everyday
Mary Berry’s Panang Chicken and Rice Stir-fry
by Mary Berry from Mary Berry Everyday
More Summer Recipes
View all
Ixta Belfrage’s Tropical Prawns with Plantain and Pickled Shallots
by Ixta Belfrage from FUSÃO
Jane’s Patisserie’s New York Cheesecake
by Jane Dunn from Jane’s Patisserie Classic
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
