Mango Passionfruit Sorbet

Friday, January 1, 2010

What better way to cool down on a hot summers day than a bowl of ice cold sorbet.

This recipe is loved by all in our family especially my FIL.

Mango Passionfruit Sorbet
(serves 8)


1 cup white sugar

1 cup water

3 large mangoes, peeled & chopped

1 eggwhite

4 large passionfruit, halved & pulp removed


1. Combine sugar and water in a saucepan over a medium heat.

Cook, stirring for 5 minutes or until syrup comes to the boil.

Remove from the heat and set aside to cool for 30 minutes.

2. With a stick blender or food processor blend mango until smooth.

Stir mango puree into the sugar syrup.

Pour into a shallow freezer proof container.

Cover and freeze for 3 hours or until partially set.

3. Using an electric mixer, beat the eggwhite until soft peaks form.

Using a stick blender or food processor transfer partially frozen mango mix and blend until smooth.

Fold the eggwhite into the mango, add the passionfruit pulp.

4. Spoon the mix back into the freezer container.

Cover and freeze for a further 3 hours or even better overnight.

NOTE: This recipe contains raw eggwhite so please rethink making this recipe if you are pregnant or wanting to serve sorbet to a child under 1 year of age.


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