Mango and Passion Fruit Sorbet with Mint Salsa

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.

From the book

Mary Berry Everyday by
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

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.

Makes about 1.1 litres (2 pints)
Easy
Cook time:

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.

Instructions

Cook time: 15 minutes, plus freezing

1. You will need a 1.1-litre (2-pint) freezer-proof container with a lid.

2. 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.

3. 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).

4. 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.

5. 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.

6. 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).

7. 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.

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