Mango and passion fruit sorbet
400g (14oz) ripe Alphonso or Kesar mango lesh, cut into rough 2-3cm (¾-1¼in) cubes (about 2 large mangoes)
200g (7oz) granulated sugar juice of 1 large lemon (about 4 tbsp juice)
300ml (10l oz) fresh orange juice pulp from 6 passion fruits
Golden and glossy, the colour and texture here screams summer. Seek out the very best mangoes available. We’re big fans of Alphonso mangoes, which we use in our Great Taste award-winning Mango Sorbet. Hailing from India, this variety is known for its intense sunshine hue and deep, rich flavour. They are hard to find year round so Kesar are a brilliant alternative. Serve al fresco to do this refreshing sorbet full justice.
By Chow and Alex Mezger
Serves
6
| Prep
10 mins
plus macerating and freezing | Cook
none
| Calories
209
(per serving)
1 Put the mango cubes, sugar and lemon juice into a medium bowl and leave to macerate for 2 hours. The sugar will mostly dissolve and the flavours develop.
2 Empty the sugary mango mixture into the bowl of a food processor and blitz to a silky, smooth consistency. Add the orange juice and passion fruit pulp and stir to combine.
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About Vegan Food & Living Magazine
Would you love to be a better vegan baker? Look no further as the August issue of Vegan Food & Living is here to help. It's packed with ideas for the perfect vegan afternoon tea from one brioche that can be made into both sweet and savoury treats to macarons, mini Swiss rolls, mini sandwiches and more.
Also this issue we show you how to make your own cheese, get creative with tofu and try out raw recipes. Plus we have a selection of homemade ice creams that will mean you'll never go back to readymade once you've tried them.
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