When it’s very hot, we want ice cream. But sorbet always tastes better. You can make this in no time at all.
Ingredients:
- 1 package (16 oz) frozen mango chunks, slightly thawed
- 1/2 cup passion fruit juice
- 2 tablespoons sugar (to taste)
Method:
Place the slightly thawed frozen mango chunks, passion fruit juice and sugar in a blender or food processor.
Blend until smooth and creamy. Taste and adjust the sweetness by adding more sugar if desired.
If the mixture is too thick, you can add a little more passion fruit juice to help with the blending.
When smooth, pour the mixture into a shallow dish or container and spread evenly.
Cover with cling film or a lid and place in the freezer.
Freeze the sorbet for 4-6 hours or until firm.
When ready to serve, remove the sorbet from the freezer and allow it to come to room temperature for a few minutes to soften slightly.
Use an ice-cream scoop or spoon to scoop the mango sorbet into serving bowls or cones.
