I love making dessert, tropical flavors like mango, coconut, papaya are one of my favorites to use. They are wonderfully sweet and perfumed, and when blended they become quite creamy. This homemade Mango & Passion Fruit Sorbet has all of that.
You’ll need frozen fruit to give you a thick base and add liquid sugar (e.g. condensed milk) to help it freeze. Condensed Milk is an important ingredient in this recipe and can’t be left out. Although I use condensed milk this recipe can be made Vegan by using Dairy Free Condensed Milk. It’s simply made using coconut milk and sugar so this condensed milk is perfect for sorbet.
Passionfruit Sorbet Recipe
- 3 cups (15oz/390g) mango, frozen
- ¼ cup (70g/2 ½ oz) fat-free condensed milk
- 1 passionfruit
Combine the mango, passion fruit and the condensed milk in a food processor or powerful blender and process until smooth and creamy.
Transfer to a freezable container and let it firm up for about 4 hours to be able to scoop
Keep in the freezer for up to 6 weeks.