Mango Passion Fruit Sorbet
A tropical, tangy, and refreshing frozen sorbet made with ripe mango and fresh passion fruit. Ready in just 10 minutes of prep, this four-ingredient summer dessert is naturally dairy-free and impossibly easy to make.
Prep Time: 10 minutes
Ingredients
- 4 –6 passion fruits
- 2 large mangoes peeled, seeded, and roughly chopped
- 1/4 cup sugar
- 1 tablespoon vodka
Instructions
- Halve the passion fruits and scoop the pulp and seeds into a fine mesh strainer set over a bowl. Press the pulp with the back of a wooden spoon to extract all the juice. Discard the seeds.
- Add the strained passion fruit juice to a food processor along with the chopped mango, sugar, and vodka. Blend until completely smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned sorbet to an airtight container and freeze until firm, about 2–3 hours. Allow to sit at room temperature for 5 minutes before scooping and serving.
Notes
Use fully ripe mangoes for the best flavor and natural sweetness.
The vodka keeps the sorbet soft and scoopable — it is not detectable in taste.
To make without an ice cream maker, freeze in a shallow dish and scrape with a fork every 30 minutes for 2–3 hours.
Store in the freezer for up to 2 weeks in an airtight container.
Press plastic wrap directly onto the surface of the sorbet before sealing to prevent ice crystals.
The vodka keeps the sorbet soft and scoopable — it is not detectable in taste.
To make without an ice cream maker, freeze in a shallow dish and scrape with a fork every 30 minutes for 2–3 hours.
Store in the freezer for up to 2 weeks in an airtight container.
Press plastic wrap directly onto the surface of the sorbet before sealing to prevent ice crystals.
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